Pickling

 

Here are the basic instructions for pickling roughly 1 pound of raw produce:

1. Prep your produce, such as carrots, cucumbers, or onions, by removing peels (if necessary), tops, bottoms, and stray roots. Cut into thin, uniform slices. Place cut veggies in mason jars so that there’s a little empty space at the top but do not place the lid on just yet.
2. At this point, add other flavors/spices to your mason jars, like fresh herbs and whole herbs and spices.
3. Combine 1 cup of vinegar and 1 cup of water with 2 tablespoons sugar and 2 tablespoons salt in a medium-sized pot. Stir until salt and sugar dissolves. On medium-high heat, bring everything to a boil. Remove from heat.
4. Pour the vinegar mixture over your veggies so that they’re completely covered by the liquid, leaving roughly 1/2-inch of space at the top of the jar empty. Tap the sides of the jars to remove any air pockets and securely tighten the lids.
5. Let cool to room temperature before storing jars in the refrigerator. Now comes the hard part: waiting. It’s best to let your veggies sit in the brine for at least 24 hours before enjoying your newly-pickled vegetables. It’s worth it to let the vinegar-salt-sugar mix brine your veggies really well. Fortunately, pickled veg can last up to a month (or longer, depending on the recipe) in the fridge, so you can snack on your homemade pickled veggies any time you want.

Spicy Pickled Tomatoes and Garlic

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Ingredients

SCALE

1 pint cherry tomatoes 1 cup apple cider vinegar 1 cup water 2 tablespoons salt 2 tablespoons sugar 4 cloves garlic 1 tablespoon whole peppercorns Fresh dill sprigs ½ teaspoon mustard seeds ½ teaspoon chili flakes

Instructions

1. In a medium-sized pot placed over medium-high heat, dissolve sugar and salt in water and vinegar. Bring to a boil.
2. As the vinegar-water mixture heats, thoroughly wash your cherry tomatoes and peel whole garlic cloves. Place tomatoes and garlic in mason jars along with peppercorns, fresh dill, mustard seeds, and chili flakes.
3. When vinegar-water mixture has reached a boil, remove from heat and pour over tomatoes and garlic, leaving 1/2-inch of empty space at the top. Tightly seal jars, let cool to room temperature, and store in the fridge for up to one month.

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Easy Pickled Cabbage

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Ingredients

SCALE

1 small head red cabbage, sliced
1 cup apple cider vinegar
1 cup water
2 tablespoons salt
2 tablespoons sugar
1 tablespoon whole peppercorns
2 cloves garlic, smashed
1 dried bay leaf

Instructions

1. In a medium-sized pot placed over medium-high heat, dissolve sugar and salt in water and vinegar. Bring to a boil.
2. As the vinegar-water mixture heats, thoroughly wash your cabbage and slice it into thin strips.
3. Peel and smash whole garlic cloves. Place cabbage and garlic in mason jars along with peppercorns and a bay leaf.
4. When vinegar-water mixture reaches a boil, remove from heat and pour over cabbage and garlic, leaving 1/2-inch of empty space at the top. Tightly seal jars, let cool to room temperature, and store in the fridge for up to one month.