I Can Pickle That
With an abundance of summer vegetables overtaking our gardens and markets, we got together for a little DIY Pickle Fest. The method is simple, the results are edible, and it's always a whole lot of fun when everyone brings food. These pickles got pickled for our road trip to Squaw Valley for Wanderlust this weekend, but don't wait for an excuse, they'll keep forever!
White Wine Vinegar
Self-Sealing Ball Jars
Lots of Fresh Veggies, cut
1. Make your Brine: Using a 1:2 ratio, boil vinegar and water with 1 tbsp salt per 2 cups liquid.
2. Make sure your mason jars are clean, then fill jars with veggie spears and rounds. Don't pack them too tightly.
3. Fill jars with spices, like: garlic, ginger, curry powder, japaleño, serrano chili, dill, etc.
4. Allow the brine to boil for about ten minutes, then fill your jars with the hot liquid. Immediately put the lids on and store
at room temperature for two weeks.
5. After two weeks, they're ready! Have your pickles with anything, but be sure to refrigerate after opening.
Tip: The longer you wait, the more your spices will infuse the veggies. You could even wait months!
Some of our favorite things to pickle...
Cucumber Daikon Okra Red Onion Red Pepper
Ginger Beet Eggs Carrot Orange Pepper
Radish Green Beans Jalapeño Cabbage Yellow Pepper