You don’t need a vegetable garden or a fancy party as an exuse to make your own pickles. Neither do you have to preseve food for the whole winter to come like we did in older times.
I use to make pickles often to not waste small vegetables I have in the refrigerator. It could be a cucumber I worry I will not use before it will go soft, a carrot or two, a small piece of cabbage, some apple or pear, anything really.
The 1-2-3 recipe is easy to remember.
- 1 part vingar
- 2 parts sugar
- 3 parts water.
- Some spices if you like and a pinch of salt.
Fill a large stock-pot with water and bring to a boil. Carefully submerge mason jars with their tops in the boiling water and keep them submerged for at least 5 minutes until ready to use.
Combine brine ingredients in a medium-sized saucepan and bring to a boil. Reduce to a simmer and allow brine to simmer for 2-4 minutes before removing from heat.
Thoroughly wash all herbs and vegetables you intend to pickle before cutting them into the desired shape and size. Carefully place and arrange the herbs and vegetables inside of the mason jar. Pour the warm brine over the vegetables until the mason jar is just about full, making sure to completely submerge the items you want to get pickled. Seal the jar while the brine is still warm and allow to cool completely before placing in the fridge. The pickles will reach their peak readiness in 10 days to 2 weeks and can be stored for up to two months. Enjoy!
Some cultures pickle without sugar and only use salt. It is different traditions.
Pickles I use on sandwiches, add to dinnerplates or sometimes I just eat them as a snack! They enhance anything with beauty and flavor!
Some common spices used i various pickle brines. You add according to taste and what you pickle.
- whole black peppercorns
- caraway seed
- dill seed
- clove garlic
- dry mustard
- whole cloves
- celery seed
- Sliced red chili
- red pepper flakes
- jalapeño pepper, quartered