You can prepare your favorite condiment at home!
Pickling is a traditional way of preserving vegetables. Either brine or vinegar based pickles offer antioxidants, nutrients, and beneficial probiotic bacteria. Here is a simple recipe that you can do it at home.
You Need: Mason jars, large stock-pot, medium-size saucepan and following ingredients
- 1 ½ cup water
- ½ cup white vinegar
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon whole black peppercorns
- 1 teaspoon caraway seed
- 1½ teaspoon dill seed
- 12 Kirby cucumber spears (or carrots and cauliflower can be used)
- 3 sprigs fresh dill
- 1 sliced jalapeno pepper (if desired)
- 1 whole clove garlic (or 2 for a strong flavor)
Preparation: Fill the pot with water and bring to a boil. Submerge the jars and their tops carefully in boiling water and keep them submerged until veggies and brine are ready. Combine the brine ingredients and boil them in the saucepan and simmer for a couple of minutes before removing from heat. Wash and prepare veggies, and place the herbs and veggies into mason jar carefully. Pour the warm brine until the jar is full and veggies are covered. Seal the jar and allow to cool completely before placing them in the fridge. Your pickles should be ready to eat in 10 days to 2 weeks and can be stored up to 2 months. Enjoy!
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