So grab some veggies, vinegar, a few spices and follow our tips for successful making homemade pickles!
Every year, my garden gets bigger.
This year I may have gone a little overboard.
So I’m making quick-pickled vegetables (not just cucumber pickles!).
Then jazz them up with some seasonings, such as pickling spice, garlic and fresh dill.
That’s the beauty of making pickles at home.
Now that I’ve officially become a pickling fanatic, I won’t waste a thing.
Pickled tomatillos make a great topping for tacos.
Hot pickled peppers are a zesty-spicy accompaniment to grilled meat.
And don’t forget your fellow pickle fansa homemade jar of pickles makes a great hostess gift.
So grab some veggies, vinegar, a few spices, and get pickling!
Pictured:Pickled Garlic Cloves
3 Tips for Successful Making Homemade Pickles
1.
Use purified water if you’re in doubt.
The percentage is often listed on the label.
Additives in table salt or kosher salt may make the brine cloudy.
Certain veggies will be enhanced by blanching them (briefly cooking them in boiling water).
Transfer the vegetables to a large bowl of ice water to cool; drain.
Step 3: Add Flavorings
Add fresh or dry flavorings, if desired.
Don’t be afraid to mix and match a little!
Bring to a boil and stir until the salt is dissolved.
Let boil for 2 minutes.
Remove from the heat.
Sweet Pickle Brine Recipe
Makes: 6 cups.
Bring to a boil and stir until the salt and sugar are dissolved.
Let boil for 2 minutes.
Remove from the heat.
Discard any leftover brine.
Place the lids on the jars (or containers).
Refrigerate them for at least 24 hours before serving.
(Refrigerate okra and turnips for at least 1 week before serving.)
