Quick Recipe for Pickles
Nothing better than spending a morning making your own pickles, you can play with this recipe just have in mind these three components when making pickles besides the brine of course:
1. What veggie you want to use, it can be more than one just keep in mind that harder vegetables take longer time to pickle, if that is the case you can choose to cut them in thinner slices so that they'll absorb the brine quicker.
2. Herbs fresh or dried. To get some aromatics in your pickles there's nothing better than the classic dill-cucumber combination.
3. Spices. They infuse more flavor and when combining with the herbs you can create something very special, could be anything from mustard seeds, black peppercorns, cumin seeds, coriander seeds, star anise, cloves or even any dried chilli flakes (guajillo, pasilla, arbol, etc).
Flavors suggestions as seen in the picture from left to right:
- Sweet peppers-habanero-mustard seeds-black peppercorns
- Carrots-sweet peppers-corn-red jalapeños-rosemary-black peppercorns-mustard seeds
- Green jalapeño-corn-shallots-dried mexican oregano-black peppercorns-mustards seeds
- Beetroot-red onion-mustard seeds-black peppercorns
- Cucumber-dill-shallots-red onion-mustard seeds-black peppercorn
Recipe for the Brine and Pickles. Makes 4.500ml Mason Jars.
- 4 Mason Jars 500 ml ( wash them in your dishwasher on sanitized mode, or wash with really hot water in your sink).
- Your choice of veggies-herbs washed, sliced or cut, peeled if necessary.
- 3 cups of Apple cider vinegar.
- 6 tbsp of kosher salt.
- 6 tsp of sugar.
- 6 tbsp of your choice of spices.
- 6 cups of water.
In a deep sauce pan add your vinegar, salt, sugar, spices and water, heat it up on medium heat and simmer until the salt and sugar dissolve, set aside and let the brine cool down.
Fill your jars with your chosen vegetables and herbs, you can layer them up or mix them all and try to push them to the bottom of your jar to fill up the space, then pour your brine over your prepared jars covering all the ingredients, place the lids back on and label with the date and contents so you know what's in them and until when you can eat them. Keep them in your fridge and allow at least 1 week to eat them, the longer you wait the better they'll be but keep in mind that they are only good for 2 months in your fridge.