Pickling my Share

You can pickle anything.

I think.

But I know you can pickle crunchy vegetables.  Chop up the veg and put them into a clean glass jar.  You can recycle an old tomato sauce jar if you have it.  Then boil the brine and pour it over them. Add boiling water to top (about 1 cup).  Experiment with cut up pieces of beetroot, kohlrabi, green beans, daikon radish, carrots, peppers, cauliflower, and of course, cucumbers.  They can be ready to eat by the next day.  They keep in the refrigerator for months and develop more of the pickling flavor with time.  This makes enough brine for 2-24oz. ball jars.

  • Pickling Veggies cut into pieces, slices, or sticks to your preference
  • 2 cups white vinegar
  • 2 Tbsp salt
  • 4 cloves garlic
  • 1 Tbsp Spices (This can be dill fronds and dill seeds for classic flavors or spice it up with the addition of hot peppers or go crazy with some Indian curry… the sky is the limit, but try to use whole spices.  If you must use ground, reduce the amount to under a tsp and allow them to settle to the bottom of the jar.)

This time I used a red beet and a “candy cane” beet with a hot pepper brine in one jar (right).  The other jar (left) is a curried pickle containing a golden beet, a kohlrabi bulb, and a few pieces of the candy candy beet that didn’t fit in the first jar.

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