Description
Pickling isn’t just for cucumbers. Any crunchy vegetable, from carrots to beets is a candidate for quick pickling. You just need a good brine, dill and lots of garlic. They’re a great healthy snack for kids and awesome when chopped up for sandwiches. I use a half-gallon wide mouth Bell mason jar for holding the vegetables.
Pickle ideas: beets, kohlrabi, carrots, turnips, jicama, celery, garlic, pearl onions and bell peppers.
Ingredients
- FOR THE BRINE:
- 2 cups Filtered Water
- 3 Tablespoons Kosher Salt
- 1 Tablespoon Sugar
- 1-¼ cup Vinegar (Champagne Vinegar Is Preferred)
- FOR THE VEGETABLES:
- 1 jar Ball Mason Jar – Half Gallon Size With New Lid And Band
- 5 whole Beets (Medium, Golden Or Red)
- 3 whole Carrots
- 1 whole Pickling Cucumber
- 3 cloves Crushed Garlic
- 2 Tablespoons Chopped Fresh Dill
Preparation
1. Bring the water to a boil in a pot and then mix in the salt, sugar and vinegar. Add the garlic is well if your garlic tends to turn blue.
2. Wash and peel the vegetables and add them to the mason jar along with the crushed garlic and fresh dill.
3. Pour the brine over the top of the vegetables and fill the remaining gap with more filtered water. Seal the jar. Refrigerate for at least 24 hours. Depending on how you pack the vegetables, you’ll have around 6 cups of pickles ready to eat.
That’s it! Have fun changing the ratios, adjusting spices, etc.
Tips:
– Use a brand new band and lid for your jar each time.
– Parboil (place in boiling water for about 1 minute) vegetables ahead of time to speed the pickling process, though they won’t be as crunchy.
– They’ll start getting tasty after 24 hours, but I let them go for at least a week before eating them.
– Add slices of jalapeno for some heat.
– Add a few teaspoons of curry and turmeric for an Indian flair.
– The brine from pickled red beets is great for Bloody Marys.
