Pickling is a fantastic way to preserve the bounty of the harvests while adding flavor and zest to your meals. Plus, it’s a great way to extend the shelf life of seasonal produce. Today we’re diving into some key steps to pickle just about anything.
Choose Your Produce
Almost any vegetable (and many fruits) can be pickled. Common favorites include cucumbers, carrots, onions, green beans, and cauliflower. For something different, try pickling fruits like apples, pears, or even grapes.
Prepare Your Brine
A basic brine consists of vinegar, water, and salt. For added flavors, incorporate spices such as mustard seeds, garlic cloves, dill, or peppercorns. Or add sugar for a sweet pickle. The standard ratio is one part water to one part vinegar, with salt and sugar adjusted to taste.
Pack and Pour
Cut your produce into the desired shapes and sizes and pack them tightly into the sterilized jars. Pour the hot brine over the produce, ensuring it is completely submerged. Leave about a half-inch of headspace at the top of the jar.
Seal and Store
Once your jars are filled, seal them tightly with the lids. For long-term storage, process the jars in a boiling water bath for about 10 minutes. Otherwise, you can store them in the refrigerator where they will last for several months.