Welcome to the wonderfully delicious world of pickling! If you ask us, any kind of pickled food is okay in our book. It’s not just about cucumbers, we’re talking radishes, onions, carrots and more! You can really pickle just any about vegetable… the saltier the better, am I right?! We are taking what is known as the quick pickling method. They may not have the deep fermented pickle flavor, that have been soaking for a while- promise these will be equally as delish and ready in 24 hours!
Ingredients needed for basic pickling are:
Fresh vegetables (radishes, rainbow carrots, onions, and Persian cucumbers are what we used), Fresh Dill, Garlic, Kosher Salt, Red Pepper flakes, Mustard Seed, Dill Seed, White and Apple Cider Vinegar… oh, there’s a secret ingredient of sugar for the brine too ??
To get started you need to create your brine. This is the liquid that you will be pouring over your veggies. You will want to add equal parts of water and vinegar (2 cups of each is what we used) to a pot on the stove. Either white vinegar or apple cider vinegar work- it’s whatever you prefer. Add 2 tablespoons of white sugar and 2 tablespoons of kosher salt to the liquid and boil until everything dissolves.
Let the brine cool off while you prep your veggies!
Make sure all vegetables are washed, dried, and cut into their desired shape before inserting into the jar. PS- jars should also be washed and dried before filling.
Start by adding in your veggies little by little and adding in the seasons as you go so the flavor goes all throughout the jar. 2 cloves of sliced garlic, one teaspoon of mustard seed and dill seed are a great way to start.
Continue to fill you cucumbers and add fresh dill, and even top off with some extra kosher salt for flavor! Fill the liquid brine into the jar over the veggies, and sure to leave about 1/2 inch room at the top before sealing up.
Get creative with other veggies, and add your favorite fresh herbs like cilantro. If you like things a little spicy, throw in a hot pepper!
Seal the jars and place directly into the refrigerator for at least 24 hours until tasting. Keep in mind, the longer they sit, they more flavor will be packed into the each bite!