How to pickle

Pickling is one of the oldest methods of food preservation and has been utilized by almost every culture. The term pickle comes from the dutch word “pekel” which means brine. Makes sense. It’s simple and affordable and adding pickled veggies really boosts the flavor of so many dishes. Here is the recipe I have fine tuned for a couple of batches now and I really enjoy.

Ingredients: (makes 2 pint jars) 

• 1.5 cups water
• 1.5 cups white vinegar
• 4 cloves garlic, halved
• 3 tablespoon salt
• 3 tablespoon sugar
• 2 bay leaves
• 1 teaspoon whole cloves
• 1/2 teaspoon allspice
• 1/2 teaspoon black peppercorn

For making pickles also add 1/4 teaspoon dill weed or 2 sprigs fresh dill

Directions:

Bring water and vinegar to a boil and add salt and sugar. Stir until dissolved. Reduce the heat to medium and add in all the spices leaving out the garlic(and dill). Let the spices steep in the brine for 10 minutes. I use one of these tea catchers to hold the spices so I don’t have to strain them at the end. 

While the spices are steeping, chop your onions, jalapenos, cucumbers, or whatever ingredient you wish to pickle. Stuff them tightly into a mason jar with 2 cloves of garlic chopped into halves. Add dill at this point as well if needed. Strain the spices from the liquid with a slotted spoon or colander, and pour into the jars almost to the rim. Seal them quickly, being careful as the glass gets hot, and leave out on the counter overnight. Move to the refrigerator and enjoy after letting them sit for at least 48 hours and for up to 3 months, although they never last that long 🙂

Thanks for reading!