Monday, September 3, 2018

Quick Pickles!

End of summer project...quick pickles!

This is for 3 mason jars, but you could double/triple the recipe easily.

3 cups water
1 cup apple cider vinegar (or white vinegar or white balsamic vinegar)
1 T. sea salt
1 T. peppercorns (I used green and black)
1 T. mustard seeds
1 T. coriander seeds
fresh dill
bay leaves
garlic cloves, peeled
Veggies of choice...I used cucumber, green beans, carrots, and biquinho peppers.

Mason jars, washed and dried. They do not need to be sterilized since these will be refrigerated.

Make brine: Put salt in a pot with vinegar and water, bring to a boil. Remove from heat and allow it to cool while you chop your veggies, etc.

In a small bowl, mix together peppercorns, mustard seeds, coriander seeds.

Line up mason jars. Put a couple of sprigs of fresh dill in the bottom of each jar. Add 2-4 garlic cloves, according to taste. Add 2 bay leaves and 1 T of spice mix.

Pack in veggies. I sliced cuke with skin on, trimmed beans, sliced carrots. Kept the biquinho peppers whole. You could also add hot peppers for more kick!

Pour the cooled brine over the veggies and seal with lid. Put into the refrigerator and wait at least 2 days to "marinate."

This recipe said the jars are okay for 6-12 months, but I'm not sure about that. We kept our jars for about a month. Delicious!

Ready to go!

Dill, garlic, spices, bay in the bottom!

Fill up with veggies!

Pour brine mixture over veggies.

Add lids. See photo on top!