You Can Pickle That!
(from Lucianolinda’s recipe box)
a general guide to pickling
Source: Relish Magazine
Categories: pickles, relish, salsa
Ingredients
- Your choice of vegetables:
- beets
- bell peppers
- carrots
- cauliflower
- corn
- green/ yellow beans
- onions
- pickling cucumbers
- Choice of seasonings:
- bay leaf
- celery seed
- coriander seed
- dill seeds
- fresh ginger
- garlic cloves
- hot chilies
- mustard seed
- peppercorns
- whole allspice
- whole turmeric
- 1 cup vinegar
- 1 cup water
- 1 Tbsp. pickling salt
Directions
- Fill a quart jar with your choice of vegetables, cut or left whole, as you prefer:
- Add 1 to 2 Tbsp. your choice of seasonings.
- Combine 1 cup vinegar (white wine, or rice vinegar) with 1 cup water and 1 Tbsp. pickling salt, sea salt or kosher salt.
- Bring to a boil, stir until salt is dissolved. Pour over vegetables; coo to room temperature. Cover and refrigerate overnight. Store in the refrigerator.
- Because they are not heat-processed, these pickles must be used within 3 months. If you like a sweeter pickle, add 1 to 2 Tbsp. sugar to the vinegar mixture before boiling.