We receive many inquiries about at-home pickling, so we figured it was time to share our favorite tips and tricks with you. It may seem intimidating at first, but once you get the hang of it, pickling is a fun and easy activity that doesn't require advanced culinary skills or kitchen supplies. All you need is vinegar, salt, spices, and sugar for your brine and your favorite herbs and fruit or dark vegetables. Don't be afraid to think outside of the box and let your inner chef guide you!
1 pt. water
1 pt. white wine vinegar (or vinegar of choice)
3 oz. pickling salt
1 oz. cane sugar
1 T. black peppercorn
1 T. coriander seed
1 t. crushed red pepper flakes
10 raw garlic cloves, peeled
1 lb. dill, fresh
3 lb. pickling cucumbers
3 mason jars
While the brine is steaming, trim off the blossom end of the cucumbers and slice into spears (or experiment with any fruit or vegetable. We love using carrots, cauliflower, green beans, and onions.)
Once the brine is done steaming, strain out the spices from the pot and reserve. Bring the brine to a boil again.
Divide the reserved spices, dill (or any other herbs) and garlic into even amounts and place into jars. We also recommend adding red onion, green onion, cilantro, sage, jalapeno or chile peppers. Next, pack the jars with the vegetables so that there isn’t much space between them. Pour the hot brine into the jars within 1/2-inch from the top. Gently tap the jars on a counter to release any air bubbles. Cap the jars as tight as possible, and let them cool. Place jars in the refrigerator for 48 hours. For a more developed flavor, let the jars sit for longer.
* Best enjoyed after a week or two of pickling time. These must be refrigerated!
* Don’t be afraid to experiment with different vinegars, sweeteners, spices, herbs, and vegetables. This is just a basic recipe guide that you can transform.