Pickling is a great way to utilize fresh vegetables from your garden. The process is simple and easy, with no canning required.
- 1 lb. fresh vegetables
- 1 cup vinegar
- 1 tbsp. salt
- 1 tbsp. sugar
- desired flavorings (see notes)
- Wash and dry your vegetables; cut them into your desired shape and size.
- Choose your preferred flavorings and divide them between the jars.
- Pack the vegetables into the jars as tightly as possible without smashing them. Make sure to leave 1/2 inch of space at the top.
- Add vinegar, water, salt and sugar into a small saucepan over high heat. Bring to a boil, stirring frequently, until the salt and sugar has dissolved.
- Pour the brine over the vegetables to fill each jar, leaving 1/2 inch of space at the top.
- Place the lids on the jars and seal tight.
- Let the jars cool to room temperature before placing in the refrigerator.
- The pickles will become more flavorful as they age. For best results, wait at least 48 hours before opening them.
Consider These Flavor Options
- Fresh or dried herbs such as dill, thyme, oregano or rosemary
- Fresh garlic cloves (whole for a more mild flavor or sliced for a stronger garlic flavor)
- Fresh ginger peeled and sliced
- Whole spices such as mustard seed, coriander, red pepper flakes or peppercorns
- Ground spices: such as turmeric or smoked paprika