When you think of pickled vegetables, what comes to mind? Probably cucumbers. They are called pickles after all, but why stop there? In this post I will share my recipe for a basic pickling brine that can turn any vegetable a pickled vegetable.
You can also make pickled fruits, however I have not done that yet. I will stick to making fruit preserves, for now.
What Is The Difference Between Pickling And Canning?
The terms pickling and canning tend to be used interchangeably, however they are two completely different processes.
To make pickled vegetables, you are preserving the food by storing it in a vinegar based brine.
These can last in the refrigerator for several months but they are not intended for long term pantry storage. If that is what you are after, then you need to try canning.
The canning process is a method that preserves food by sealing it in an airtight container. This can be done with a water bath or by pressure canning. The purpose of these processes is to kill off any bacteria.
The USDA’s Complete Guide to Home Canning is a wonderful resource full of information that will help explain the canning process in more depth.
Method For Making Pickled Vegetables
*Choose your vegetables– Any vegetables that can be eaten raw can be pickled. Green beans, red onion, cauliflower, cucumber, bell pepper, radishes, carrots, and asparagus, are some great choices.
*Prepare the vegetables– Trim ends off beans, slice cucumbers and peppers, chop cauliflower. Thinner, less dense vegetables such as green beans may not need to be cut into pieces. Things like carrots, beets, and radishes will need to be sliced so the brine can penetrate.
*Make the brine– Combine all of the ingredients for the brine and bring to a boil. Whisk to ensure that the sugar and salt are dissolved before removing from heat.
*Prepare the jars– Wash your jars, lids, and seals with hot soapy water and let them dry thoroughly before filling with the vegetables.
*Fill the jars– This recipe is for cold pack pickling. The vegetables we use are raw. Pack the jars with your vegetables, leaving about 1/2″ space at the top so the brine will completely cover them. Pour brine over the vegetables, filling the jar to the top. Place the lid on and seal the jars.
*Label your finished product– Once you seal the jars, place a label on it with the product name and the date you made them. You don’t want to be guessing how long they have been in your fridge.
*Refrigerate– Pickled vegetables will last in the refrigerator for several months
How To Serve Pickled Vegetables
Eating pickled vegetables as a snack is never a bad idea, but there are so many other creative ways to enjoy them. Try some of these ideas, because there is bound to be something you will love.
- Add pickled jalapeño to a pizza.
- Top brisket sandwiches with some pickled red onion.
- Toss some pickled green beans into your next batch of potato salad.
- Use pickled bell peppers in your steak fajitas.
- Scramble eggs with some pickled asparagus.
- Combine a few different pickled vegetables in one jar to make your own version of giardiniera.
Pickled Vegetables
Ingredients
- 1 1/2 cups Vinegar apple cider, red wine, or white distilled
- 3/4 cup Water
- 1 tbsp Granulated Sugar
- 1 tbsp Pickling Spices
- 1 1/2 tsp Coarse Sea Salt
- 1 lb Vegetables of choice