Pickling is an old tradition to store food. This recipe will also work for just about any vegetable, and you can get good results with asparagus, artichoke hearts, peppers, cabbage, or just about anything else you can imagine. Add a bit of sugar for fruits, and experiment with spice amounts for whatever else you want to pickle.
- 1 lb. young cucumbers (The small, 3-4 inch long ‘pickling cuke’ style)
- 1 Tbsp pickling salt
- 1 ½ cups water
- ½ cup white vinegar
- 2 garlic cloves (diced)
- 1 tsp mustard
- 1 sprig (with head) dill weed
- The night before, store the cucumbers in ice water.
- Boil the water and salt.
- Drain the cucumbers and place them in a large bowl.
- When the salt water is at a full boil, pour it over the pickles.
- Let the cucumbers sit overnight
- Strain them, and drain or dry on paper towel or dish towel.
- Boil vinegar with spices.
- Transfer the cucumbers to a jar.
- Pour the vinegar/spice mixture over the pickles.
- After they have cooled completely, put the lid on the jar. The longer they sit, the more they will taste like pickles. Eat too soon and they taste like vinegar. Suggested time to sit in brine is at least 48 hours. If you keep it sealed, pickles can last for months.
- This basic recipe will cover most of your basic ‘sour’ pickling. Onions, asparagus, peppers, artichokes, and the like can all be preserved with this recipe. Just swap out the cucumbers with another vegetable.