Try pickling veggies for yourself and see how simple (and delicious) it is.
Ingredients:
1 lb vegetables of your choosing (shredded cabbage, sliced cucumbers, carrot sticks, cauliflower florets, radishes cut in half, beets, etc.)
2 cups of water
1 cup of vinegar (white distilled and apple cider vinegar are our favorites)
1.5 tsp salt
1 tsp sweetener (maple syrup, cane sugar or honey, if desired)
1-2 tsp each of spices or other flavorings (mustard seeds, sliced or minced garlic, turmeric, black peppercorns, coriander seeds, etc.)
1-2 tsp of herbs (dill weed, bay leaf, thyme, etc.)
Instructions:
Wash and dry the vegetables. Peel the carrots, remove unwanted stems/roots from the carrots, cabbage, beets, etc. Cut vegetables into desired shapes and sizes.
For smaller volume pickles (shallots, chilies, onions, etc.)
- In a medium pot, bring the water, vinegar, herbs/spices, and thinly sliced vegetables to a boil.
- Once they reach a boil, turn off the heat, and allow the mixture to come to room temperature.
- When it’s at room temperature, you can transfer to a glass container and store in the refrigerator until ready to use.
For larger volume, chunkier vegetables (carrots, cauliflower, radishes, beets, etc.)
- Add the flavorings. Divide the herbs and spices between the jars you’re using
- Add the vegetables. Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.
- Make the brine. Place the vinegar, water, salt, and sweetener (if using) in a medium saucepan over medium-high heat until it reaches a boil.
- Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top.
- Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if necessary.
- Seal the jars. Place the lids on the jars and screw on the rings until tight.
- Cool and refrigerate. Let the jars cool to room temperature, and then move them to the refrigerator to store.
- Refrigerate for at least 24-48 hours before serving. They get better over time, so don’t feel like you need to consume them quickly!
Try pickling veggies for yourself and see how simple (and delicious) it is.
Ingredients:
1 lb vegetables of your choosing (shredded cabbage, sliced cucumbers, carrot sticks, cauliflower florets, radishes cut in half, beets, etc.)
2 cups of water
1 cup of vinegar (white distilled and apple cider vinegar are our favorites)
1.5 tsp salt
1 tsp sweetener (maple syrup, cane sugar or honey, if desired)
1-2 tsp each of spices or other flavorings (mustard seeds, sliced or minced garlic, turmeric, black peppercorns, coriander seeds, etc.)
1-2 tsp of herbs (dill weed, bay leaf, thyme, etc.)
Instructions:
Wash and dry the vegetables. Peel the carrots, remove unwanted stems/roots from the carrots, cabbage, beets, etc. Cut vegetables into desired shapes and sizes.
For smaller volume pickles (shallots, chilies, onions, etc.)
- In a medium pot, bring the water, vinegar, herbs/spices, and thinly sliced vegetables to a boil.
- Once they reach a boil, turn off the heat, and allow the mixture to come to room temperature.
- When it’s at room temperature, you can transfer to a glass container and store in the refrigerator until ready to use.
For larger volume, chunkier vegetables (carrots, cauliflower, radishes, beets, etc.)
- Add the flavorings. Divide the herbs and spices between the jars you’re using
- Add the vegetables. Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.
- Make the brine. Place the vinegar, water, salt, and sweetener (if using) in a medium saucepan over medium-high heat until it reaches a boil.
- Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top.
- Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if necessary.
- Seal the jars. Place the lids on the jars and screw on the rings until tight.
- Cool and refrigerate. Let the jars cool to room temperature, and then move them to the refrigerator to store.
- Refrigerate for at least 24-48 hours before serving. They get better over time, so don’t feel like you need to consume them quickly!
