I figured I'd share the way I pickle most veggies. It's super simple, but I end up with super crunchy, and delicious pickles every time.
For the brine, I use 2 of cups water, 1 cup white vinegar, and 2 tablespoons of pickling salt. I multiply that ratio by as many times as I need to reach my desired volume.
I slice one lemon, crush 3-4 cloves of garlic, and put that on the bottom of a half gallon jar. I then slice one rocoto into strips, and pick whatever fresh herbs from my garden I like. I usually throw in some bay leaves as well. In this case I cut some fresh italian oregano and lemon thyme from my plants. Dry herbs work well too, in the Winter.
Ultra crucial is to boil the brine, pack the jars, then pour the brine while boiling onto the veggies in the jar. The veggies will not be as crispy, if you let the brine come off of a boil!
I give these jars a water bath , and pop them a few weeks minimum down the road, but sometimes months. The longer I wait, the spicier the veggies. An added bonus, is the crisp rocoto slices in the jar
First up, tandori squash.
For the brine, I use 2 of cups water, 1 cup white vinegar, and 2 tablespoons of pickling salt. I multiply that ratio by as many times as I need to reach my desired volume.
I slice one lemon, crush 3-4 cloves of garlic, and put that on the bottom of a half gallon jar. I then slice one rocoto into strips, and pick whatever fresh herbs from my garden I like. I usually throw in some bay leaves as well. In this case I cut some fresh italian oregano and lemon thyme from my plants. Dry herbs work well too, in the Winter.
Ultra crucial is to boil the brine, pack the jars, then pour the brine while boiling onto the veggies in the jar. The veggies will not be as crispy, if you let the brine come off of a boil!
I give these jars a water bath , and pop them a few weeks minimum down the road, but sometimes months. The longer I wait, the spicier the veggies. An added bonus, is the crisp rocoto slices in the jar
First up, tandori squash.
