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, let’s go over the different ways you can pickle. There are two main ways to pickle vegetables and fruits: quick pickles (quickles, if you will!) or by canning them.
We decided to make refrigerator quickles, 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.
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 suggest buying some because mason jars are so useful!
So, this is what you need for a basic brine:
- 10 cloves garlic, peeled
- 2 cups white vinegar
- 6 teaspoons kosher salt
- 4 cups of water
These are the spices that will be at the bottom of your jars:
You’re going to mix these spices and flavors in a separately 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
- (These are the standard spices, but you could get experimental! If you do, let me know how it goes!)
For pickling, preparation is key! I would suggest cutting your vegetables beforehand, 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, I 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!