Discover Some of Aspen's Best Eats by Pedaling Off-The-Beaten Path
“Flavor is an event, evidence of plant, animal and soil health. It’s a culmination of so many things.”
By Mark Hardin, Field2Fork Kitchen. Hardin likes to add garlic cloves, fresh herbs—particularly dill blossoms—or fresh hot peppers to the jars along with the pickling spice.
Ingredients
SERVINGS: 6 Pints
- Cleaned, prepped vegetables such as cucumbers, carrots, green beans, etc.
- 4 cups water
- 4 cups apple cider vinegar
- 1/3 cup salt
- 1 cup sugar
- 6 bay leaves
- 1/2 cup pickling spice
Instructions
1. Combine all ingredients in a stainless steel saucepan, and stir to dissolve the salt and sugar. Bring to a boil. Reduce heat and simmer for 15 minutes.
2. Using a ladle, slowly add the hot brine to the jars; be careful not to add it too fast to avoid cracking them. Add enough brine to cover the vegetables, and add water if more liquid is needed. Allow jars to cool, add lids, and store them in the refrigerator. Note that these pickles are not canned and should be kept under refrigeration. Best eaten after 2-3 days.
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