Pickled vegetables

You can pickle almost any vegetable and its a great way to preserve a season’s bounty. It’s starts with a simple ratio of 1 part vinegar to 1 part water to a 1/4 salt. Then add any flavoring, sweeteners, or herbs you want. Below is a standard recipe I use, you can double it, triple it, or scale back depending on how many vegetables you want to pickle.

Ingredients

For the jars

• 2lbs fresh seasonal veggies 

• Carrots (4-5) cleaned, peeled, and quartered

• Radish (2 bunches) cleaned and sliced

• Chard stems (6-8) leaves removed

• corn (2-3 ears), shucked and kernels removed

• 4-5 springs fresh herbs

• Dill, thyme, sage

• 4 tablespoons whole spices (peppercorns, mustard seeds, fennel)

• 8 Garlic cloves, smashed

For the brine

• 4 cups vinegar (white, apple, or rice) 

• 4 cups water

• ¼ cup kosher salt

• ¼ cup sugar

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Makes 4 (32oz) jars

place cut veggies in each jar. evenly distribute herbs, seasonings, and garlic, add to jars.

Make the brine by boiling the vinegar, water, salt, and sugar in a medium saucepan, whisking to dissolve the salt and sugar. Pour brine into each jar, covering vegetables. Cover and refrigerate overnight.