PICKLED VEGETABLES
These are so fun to make and are so visually appealing! I love the different colors and the variety of vegetables you can actually pickle. I usually make a few jars at once and then use them when I need a last minute gift. They are especially great for housewarming gifts. Just remember - if you don't sterilize the jars then they only last in the refrigerator for about 6 weeks. If you sterilize them, they are good for at least a year!
Pickled Onions (I use these for my fish tacos!!)
Serving: 1 Jar
INGREDIENTS:
1 large red onion
1/2 teaspoon sugar
1/2 teaspoon salt
3/4 cup of apple cider vinegar
1 large garlic clove, smashed
1 thyme sprig
water (to boil - about 3 cups)
Slice the onions into half moons as thinly as possible
In the jar you will be using, add all of the ingredients, besides the water and onion
Bring a small pot of water to a boil and par boil the onions for about 30 seconds
Strain the onions and add them to the jar along with the other ingredients
Stir and tightly seal the can. Store in the refrigerator
Wait at least an hour to eat! These will last for about 6 weeks
Spicy Pickled Carrots
Serving: 1 Jar
INGREDIENTS:
Carrots - enough for the jar
water (to boil - about 3 cups)
3/4 cup of apple cider vinegar
1 large garlic clove, smashed
a few sprigs of fresh dill
1/2 teaspoon of black peppercorns
1/2 teaspoon of red pepper flakes
1/2 teaspoon salt
Peel and cut the carrots so that they fit into your jar
Boil a pot of water and blanch the carrots for about 2 minutes, then soak in ice water
In the jar you will be using, add the dill, peppercorns, red pepper flakes and the smashed garlic
Combine the brine liquid in a saucepan: 3/4 cup of vinegar, a cup of water and salt. Bring to a boil
Pour the brine over the carrots with a little room at the top
Stir and tightly seal the can. Store in the refrigerator
Wait at least an hour to eat! These will last for about 6 weeks
Pickles!
Serving: 1 Jar
INGREDIENTS:
Cucumbers - enough for the jar 2 garlic cloves a few sprigs of fresh dill 1 dried chili 1 cup of apple cider vinegar 1 cup water 1/2 teaspoon salt
Trim the cucumbers so that they fit into your jar - cut them into spears or whatever shape you want!
In the jar you will be using, add the dill, dried chili and garlic
Combine the brine ingredients in a saucepan: vinegar, water and salt. Bring to a boil
Pour the brine over the cucumbers with a little room at the top
Stir and tightly seal the can. Store in the refrigerator
Wait at least an hour to eat! These will last for about 6 weeks