Pickling is a great way to use up an abundance of gifts from the garden
Ingredients
- Cleaned, prepped vegetables such as cucumbers, zucchini, carrots, green beans, etc.
- 4 cups water
- 4 cups apple cider vinegar
- ⅓ cup salt
- 1 cup sugar
- 6 bay leaves
- ½ cup pickling spice (recipe follows)
Pickling Spice
- 1 tablespoon dried whole chilies
- 1 tablespoon coriander seeds
- 1 tablespoon brown mustard seeds
- 1 teaspoon dried dill
- 1 teaspoon black peppercorns
- 1 teaspoon ground turmeric
- 1 teaspoon whole cumin seeds
- 1 teaspoon fennel seeds
- ½ teaspoon celery seeds
Preparation
1. Place prepped vegetables in jars. Combine all other 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 must be kept under refrigeration. Best eaten after 2–3 days.
Pickling Spice
1. Combine all ingredients. The pickling spice can be made in bulk and stored.
