Pickle
A pickle is a food item—typically a fruit or vegetable—that has been preserved in a solution such as brine (salt water) or vinegar, often with added spices, herbs, and seasonings. The process of pickling extends the shelf life of foods while enhancing their flavor with sour, salty, tangy, or even spicy notes.
Ingredients
- 1 cup white vinegar (or apple cider vinegar)
- 1 cup water
- 1 tablespoon salt (non-iodized, like kosher or pickling salt)
- 1 tablespoon sugar (optional, adjust to taste)
- 2–3 cups vegetables, sliced (e.g., cucumbers, carrots, onions, radishes, cauliflower)
- 1–2 garlic cloves (optional)
- 1 teaspoon mustard seeds (optional)
- 1/2 teaspoon black peppercorns (optional)
- Fresh herbs (like dill or thyme – optional)
Instructions
- Prepare vegetables:Wash and slice your vegetables into desired shapes (rounds, sticks, or florets).
- Sterilize jars: Clean your jars and lids with hot soapy water or boil them for a few minutes. Let them dry completely.
- Pack jars: Tightly pack the sliced vegetables into the jars along with garlic, herbs, and spices.
- Make the brine: In a small saucepan, combine vinegar, water, salt, and sugar. Heat over medium heat until the salt and sugar dissolve. Remove from heat.
- Pour brine over vegetables: Carefully pour the hot brine into the jars, covering the vegetables completely. Tap the jars gently to release air bubbles.
- Seal and cool: Close the jars with lids. Let them cool to room temperature.
- Refrigerate: Store in the fridge. Let the pickles sit for at least 24 hours before eating for best flavor. They improve over a few days and last for up to 2–3 weeks.