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Pickled Vegetables from Kitchn

Pickled-Vegetables-TheKitchn-Nicole-Porter-WellnessThese pickled vegetables from TheKitchn.com can be eaten on their own, added to sandwiches, soups, salads, or scrambled eggs!

Ingredients (for 2 pint-sized jars):

  • pound fresh vegetables such cucumbers, carrots, green beans, summer squash, cherry tomatoes
  • sprigs fresh herbs, such as thyme, dill, or rosemary (optional)
  • 1 to 2 teaspoons whole spices, such black peppercorns, coriander, or mustard seeds (optional)
  • teaspoon dried herbs or ground spices (optional)
  • cloves garlic, smashed or sliced (optional)
  • cup vinegar, such as white, apple cider, or rice
  • cup water
  • tablespoon kosher salt or 2 teaspoons pickling salt
  • tablespoon granulated sugar (optional)

Equipment:

  • Chefs knife
  • Cutting board
  • wide-mouth pint jars with lids
  • Canning funnel (optional)

Instructions:

  1. Prepare the jars: Wash 2 wide-mouth pint jars, lids, and rings in warm soapy water and rinse well. Set aside to dry, or dry completely by hand.
  2. Prepare the vegetables: Wash and dry the vegetables. Peel carrots. Trim the end of beans. Cut vegetables into desired shapes and sizes.
  3. Add the flavorings: Divide the herbs, spices, or garlic you are using into the jars.
  4. Add the vegetables: Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.
  5. Make the pickling liquid: Combine the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.
  6. Remove air bubbles: Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
  7. Seal the jars: Place the lids over the jars and screw on the rings until tight.
  8. Cool and refrigerate: Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.

Recipe Notes

Storage: These pickles are not canned. They can be stored in the refrigerator for up to 2 months. If you process and can the jars, they can be stored at room temperature unopened.


By Nicole Porter
Nicole Porter is a Stress Coach and Wellness Educator helping busy professionals master the Top 10 Habits for optimal health, mindset and productivity. She is also a Registered Holistic Nutritionist, Healthy Weight Loss Coach, and Pilates Coach with a background in Mindfulness Based Stress Reduction and Behaviour Change.

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