Hey all! Emma here with another recipe for you. A while ago I wrote a post about how to make strawberry jam and now I’m back with a yummy recipe for pickles. I seem to be very into things that can be canned! These are so fun to make, and if you’re a fan of all things vinegar-y then maybe this is the recipe for you! It’s also just a fun thing to spend your afternoon doing.
So, first things first, lets go over the different ways you can pickle. There are two main ways to pickle your vegetables and fruits.
We decided to make refrigerator pickles, because, let’s be honest here: there was no way I was going to wait months! Refrigerator pickles take much less time to pickle, but, on the flip side, don’t last as long. So the way we made them, they were ready to eat in about 3-5 days and will last for a few months. The other option is to properly can them. If you are interested in canning your pickled goods, you can read more here about how to do so. [pq]Pickles are low in fat, calories and sugar, which means that you can eat them in moderation without putting on excess pounds.[/pq]
What you need to do is grab a collection of jars. It really doesn’t matter what size, just whatever you happen to have lying around. Or, if you don’t have any, I would buy some because mason jars are so useful!
So, this is what you need for the brine:
- 10 cloves garlic, peeled
- 2 cups white vinegar
- 6 teaspoons kosher salt
- 4 cups of water
And these are the spices that will be at the bottom of your jars. You’re going to mix these spices and flavors in a separate bowl and then disperse them among your jars somewhat evenly (you don’t have to be too exact!)
- 1 teaspoon celery seed
- 1 teaspoon coriander seed
- 1 teaspoon mustard seed
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon pink peppercorns (if you have ’em)
- And make sure you add a sprig or two of fresh dill to your jars
For pickling, preparation is key! I would suggest cutting your vegetables before hand, and getting them ready in the jars with all of the spices. There really are no boundaries when it comes to pickling things. Be adventurous! When I made pickles at home with my roommate, we decided to pickle cucumbers, carrots, red peppers, string beans, corn, cauliflower, beets, and jalapeños. For the beets and carrots, we threw them in the brine on the stove for a minute, just to soften them up a little bit. I would recommend this for any tougher vegetables or fruits!
If any of you make some pickles and want to share with us please send us a wee facebook message and we’ll post them!