I don’t know about you guys, but this is one of the most exciting times of the year for me. My garden is producing like crazy, and it’s time to start thinking about how I will preserve my produce. Will I simply bottle it, pickle it, or take advantage of my nifty new freeze drier? I’ll probably use all three methods, but pickling is what I’m most excited to do. Pickled food is my all-time favorite, and it’s so versatile.
Whether you like pickled cucumbers, tomatoes or beets, you need a reliable pickling recipe that helps you obtain maximum flavor every time. Feel free to look over my favorite pickling recipes and give them a try this canning season.
Crowd-Pleasing Refrigerator Pickles
Refrigerator pickles are so easy to make with a few small cucumbers from the store or straight from your garden. They’re pre-sliced, so you can get them directly out of the jar and put them on sandwiches, in salads or just snack on them plain. Here’s how to make them.
6 cups sliced cucumbers
2 cups sliced onions
1 ½ cups cider vinegar
1 ½ cups sugar
½ tsp. mustard seed
½ tsp. celery seed
½ tsp. salt
½ tsp. ground cloves
½ tsp. ground turmeric
Remember to slice your cucumber and onions very thin for this particular recipe.
Put sliced onions and cucumbers into a large bowl and set aside.
Combine remaining ingredients in a saucepan.
Bring ingredients to a boil, stirring constantly.
Cook only until the sugar is fully dissolved.
Pour the mixture over the sliced onions and cucumbers and allow to cool.
Once cool, cover mixture tightly and refrigerate.
For the most mouthwatering flavor, make sure you refrigerate the mixture at least 24 hours before serving.
Quick Pickling for Any Vegetable
There are so many vegetables that taste great pickled, so don’t limit yourself to only pickling cucumbers. The following pickling recipe works for carrots, summers squash, cherry tomatoes, and any other type of vegetable you want to pickle.
1 lb. fresh vegetables of your choice
1 to 2 tsps. Whole spices, such as mustard seeds, black peppercorns, or coriander (optional)
2 to 3 cloves garlic, sliced
2 sprigs fresh herbs, such as rosemary, dill or thyme (optional)
1 cup water
1 cup white, rice, or apple cider vinegar
2 Tbsp. pickling salt
1 Tbsp. granulated sugar
If you don’t like the thought of adding sugar to your pickled vegetables, feel free to omit it.
Prepare your vegetables by washing and cutting them. Carrots should be peeled and beans should be trimmed.
Pack the vegetables into pint jars. Leave approximately ½ inches of space at the top of the jar.
Heat your water, vinegar, sugar, and salt in a small saucepan on high. Bring to a boil while stirring frequently. Once the sugar and salt are dissolved, pour the brine over the top of your vegetables, being careful to maintain the ½ inch of space at the top.
Tap the jars gently on the counter to get any air bubbles out. Add more brine if necessary.
Screw the lids onto the jars until they are tightly sealed.
Cool the jars at room temperature before moving them to the refrigerator.
Just like wine, pickled vegetables improve with age. Try to let them sit for at least 48 hours before enjoying them (if you can wait that long!). This recipe will produce pickled vegetables that will last for up to two months in the refrigerator.
Now that you know my favorite pickling recipes, make sure you try them this season! I can’t wait to sink my teeth into fresh pickled cucumbers and carrots. In fact, I think I’m going to go make some right now. Enjoy!