Pickling At Its Finest, and Easiest

August 31, 2015

Pickled Vegetables

I’ve been getting TONS of farm fresh veggies delivered to me from King Brothers Dairy weekly since the beginning of summer, and after a while, I started having a bit too much to handle.

But what to do with all the excess vegetables you have in the summertime?

I have to admit, I’m always pretty envious of people when I see pictures of them canning vegetables because I’m intimidated by the idea of it. And pickling? I see it done all the time, but I’ve felt the same about that as well.

But then, I got my monthly Bon Appetit magazine, and in the back was basically like an idiots guide to all things pickling, canning, fermenting, and more.

After reading the article, I was like Hey… I could do this. I have mason jars, I have white vinegar. YEAH!

So if you’ve ever felt intimidated by pickling, let’s start here. This is what you’ll need:

  • 1 Cup Distilled White Vinegar
  • 2 Tbsp Kosher Salt
  • 2 Tsp Sugar
  • 2 Tbsp Spices (e.g., peppercorns, coriander seeds, and/or mustard seeds)
  • 2 Cups Water

(*Side note: I used 2 tbsp of pickling spices that you’d find in the spice section of a store)

You toss them all together into a saucepan and bring to a boil. Once boiling, remove from heat and pour mixture over vegetables in jar. Close jar and place in the refrigerator for 48 hours.

And BOOM – you have a pickled product. For my first attempt, I got a little excited and for my pickles, I added gloves of garlic and crushed red pepper flakes for a little kick. I also pickled a bunch of super hot peppers, so for that one I didn’t add any additional spices, but garlic was added to that one as well.

I wouldn’t consider myself a pickle connoisseur, but I love myself a nice, crunchy pickle. So it was to my delight that when I tried these, they WAY exceeded my expectations, and tasted like a professional had made them. BRB, I’m just brushing my shoulders off right now.

If you’ve ever considered pickling but feel a little unsure of yourself – use this recipe and give it a shot. You have nothing to lose besides having a ton of delicious pickled veggies in your fridge!

PS if you follow this method, they’ll keep for up to 2 months in your refrigerator.

Have fun!

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