I like pickling vegetables because it is easy to do and tastes great. You can pickle pretty much any vegetable, but some of my favorites are cauliflower, carrots, peppers, onions and mushrooms. In addition to the ingredients shared below, you will need a jar (above I’m holding a repurposed Teddy’s Peanut Butter jar).
INGREDIENTS: vegetables (your choice), 2 cups of water, 1 cup of white vineagar, 4-5 peeled garlic cloves, 6 tsp of sea salt, 1 tsp each of: black peppercorn, coriandor seed, mustard seed, celery seed and fresh dill (optional).
PREP: Select and chop your vegetables. Be sure they will fit in the jar! I chop a few more veggies than I think I’ll need because you have to pack the jar tightly. Add 1 tsp of black peppercorn, coriandor seed, mustard seed and celery seed to the jar and set aside until the cooking is done.
COOKING: In a medium sized pan add two cups of water and bring it to a boil then turn down the heat so the water simmers and add the 4-5 peeled garlic cloves. Simmer for 5 minutes then add 1 cup of white vineagar and 6 tsp of salt. Stir until salt dissolves (this happens quickly) and bring back to a boil for 1-2 minutes. Turn off the stove and remove the pan from the heat source to cool. You don’t want the liquid to be too hot when you pour it into the jar. There should be more liquid than necessary. This is intentional – it’s better to have a little extra than not enough.
PACKING: Add the garlic cloves and fresh dill (as much or as little as you like) to the jar then begin packing your chopped veggies. Pack tightly (see photo below). I add in a few sprigs of dill as I go. Once done, pour the liquid to the top of the jar. Keep uncovered for ~30 minutes so it cools then seal, give a good shake to mix the seasonings (this will make the jar look murky – see my photo above). Put in the refrigerator overnight. The vegetables will be ready to enjoy the next day.