Basic Pickling Recipes

BASIC PICKLING SPICE BLEND

Steps:

• Crush the cinnamon and bay leaves: In a mortar and pestle or electric spice grinder, break down the cinnamon stick into small (about 1/4 inch) pieces. Transfer to a small bowl, then repeat with the bay leaves, crushing them into small pieces of about the same size. Transfer them to the bowl as well.
• Mix up the spice blend: Stir in the rest of the spices. Use a small funnel to transfer the mixture to a spice jar, or use it right away. The spices will keep in a tightly-lidded jar for up to 1 year.

QUICK AND EASY PICKLES

Steps:

• Mix the sea salt, apple cider vinegar, and water and bring to a boil. Simmer for 5 minutes. Remove the brine from the heat and allow it to cool slightly. Arrange the cucumbers upright in a container large enough to hold the brine. Place the dill sprigs in amongst the cucumbers in the jars. The cucumbers should be fitted tightly and should come within 1/2-inch of the top of the container.
• Fill the container with the brine to the top and tap on a flat surface to remove any possible air bubbles.
• The pickles will last for up to a few weeks.

EASY HOMEMADE PICKLES

Steps:

• Cut each cucumber lengthwise into six spears. In a large bowl, combine cucumbers, dill and garlic; set aside. , In a Dutch oven, combine remaining ingredients. Bring to a boil; cook and stir just until sugar is dissolved. Pour over cucumber mixture; cool., Transfer to jars if desired and cover tightly. Refrigerate for at least 24 hours. Store in the refrigerator up to 2 weeks.

BASIC PICKLING

Steps:

• Heat sugar and vinegar in a nonreactive stockpot over medium-high heat, stirring until sugar has dissolved.
• Add remaining ingredients, and bring to a boil. Reduce heat; cover, and simmer 30 minutes. Remove from heat, and let stand overnight at room temperature.
• Transfer mixture to jars or airtight containers, and store, covered, in the refrigerator up to 2 weeks.

EASY PICKLED VEGETABLES

Steps:

• Place cauliflower, onions, cucumbers and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 4 hours., Rinse vegetables and drain well. In a Dutch oven, bring sugar, vinegar, celery seed, turmeric and cloves to a boil. Add drained vegetable mixture; return to a boil. Reduce heat; simmer, uncovered, until vegetables are heated through, 5 minutes., Pack hot vegetables and liquid into six hot 1-pint jars, leaving 1/2-in. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

EASY DILL PICKLES

Steps:

• Wash the cucumbers and remove any stems.
• Cover with cold water and refrigerate overnight or for several hours.
• Pack the cucumbers into pint jars as tightly as possible.
• Poke in 2 springs of dill.
• Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil.
• Boil for 2 minutes.
• Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly.
• Pour the hot brine into the jars and seal.

BASIC QUICK PICKLE BRINE

Steps:

• Bring vinegar, sugar, salt, peppercorns, mustard seeds, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
• Place carrots in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over carrots. Let cool to room temperature, then cover and chill at least 2 hours before serving.