Pickling vegetables can seem daunting, but here I will show you just how quick and simple the process is.
Before we begin, I would like to make 2 recommendations.
Firstly, glass mason jars are the goat of this process. However, I would highly recommend you taking a little extra caution to make sure yours have an airtight lid. If you don’t, your fridge will smell like vinegar and pickle-spice until the heat-death of the universe. Removing the smell is straight up impossible.
Secondly, I would recommend keeping each veggie separate for your first couple of attempts. Mixing veggies so their flavors blend is awesome, but not always easy. If you are just starting out, the flavors can be easy to underestimate, and it’s just a ruined batch.
Ok, no more wasting time, let’s get down to business.
You will need-
2 cups White Vinegar. Others can be used, but those can change flavor. lets start basic!
2 cups Water
2 TBSP salt, any will do
1/4 cup white granulated sugar
64 oz worth of mason jars, can be 1 half gal, 2 Quarts, or 4 16oz. You decide depending on what you have and what veggies you want!
2-3 Garlic cloves per jar, roughly chopped
Aromatic herbs of your choice, I prefer Ginger slices, some people use Basil or Dill.
Optionally, whole spices such as peppercorns, fennel, mustard seed, clove, etc. can be also thrown in if it suits you.
Lastly, whatever you are pickling. You should have enough to 80% fill your jars, so easily 2-3 cups chopped.
Step 1-
Decide how you want your vegetables pickled, and prep them accordingly. This means washing, and either slicing into quarter slices, into spears, or maybe just halving. Something like asparagus can be left completely whole, the choice is yours. Once you have your veggies ready, go ahead and place them into your mason jars. Garlic as well. Leave a good inch at the top below the lid. You can add your optional whole spices into the jars with the veggies, or with the liquid on the next step.
Step 2-
You will need to heat the pickling liquid. Mix your vinegar, water, sugar and salt into a pot. Again, those optional whole spices can be added here. Bring your mixture to a boil and CAREFULLY pour into the mason jars. You will want to completely submerge the vegetables, using a spatula or wooden spoon to press them down. Leave that inch between the top of the liquid and the lid. It needs a slight gap.
Step 3-
After pouring your liquid, you will definitely want these to cool properly. Lid off, open counter, until room temp. It could be an hour or two depending on where you live.
Step 4-
Once cooled, close the lid and place in the fridge. These are now pickling, and will only get stronger flavors the longer they sit. I would say 10-12 hours at minimum before you get a taste difference. They are amazingly tasty after 24 hours. But give them 3 days….. and you will taste the universe…
I would say they should still be good for 2-3 weeks. I wouldn’t actually know, because there isn’t a mason jar made big enough to actually last me more than a week. Seriously, I have 5 gallon size mason jars, please send help. My body is no longer 70% water, I’m like 46% pickled produce….
