homemade pickles

This is the second time that I’ve found that some of the best food looks like an aquarium (the first was wonton soup).

case in point

I used to be intimidated by the idea of pickling, having to buy jars, boil jars, store jars etc. Fortunately, I discovered that isn’t all necessary. Vinegar is an inhospitable environment for bacteria growth and while this brine is diluted, it’ll still keep in your fridge for at least a week.

Here are the ingredients:

You can pickle pretty much anything so I decided to start with carrots and cauliflower first.

To make the brine, first, you mix 1.5 cups white vinegar, 1/8 cup sugar, 4 teaspoons salt, 1 tablespoon cumin seeds and 2 teaspoons red pepper flake in a heat-proof container. Then stir in 2 cups HOT water until the sugar and salt both dissolve.

Step one is definitely a place to get creative. The original recipe that I read called for mustard seed, coriander and a few things I didn’t have so instead I dug through our spices and picked two I thought would taste good (cumin seed and red pepper flake), and guess what, they do. Don’t be afraid to try an idea just because you didn’t see it in a recipe.

Step two, crush garlic, a LOT if you like it, a little if you’re don’t, and add it to the brine along with about 3/4 cup of chopped fresh dill. Stir that all up and then add your chopped veggies. Let it sit overnight and BAM, within 24 hours you have delicious (and healthy) pickles!

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2 Responses to “homemade pickles”

  1. Quinn Says:

    I like your Pickling method better. It appears to be a lot cheaper then my recipe of Tecate, Tequila and Salt! Not to mention your final product looks a lot better in the morning then mine!!!

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