You Can Pickle That: Pickle Recipes and Pointers

You Can Pickle That: Pickle Recipes and Pointers

You should totally learn how to pickle because it’s not only delicious, but a great way to preserve all the great produce you’ve bought from your local farmers market. Plus, it’s an inexpensive way to play with your food, and I'm all about that. Though it might seem difficult, it’s surprisingly simple. Keep reading for some pickling tips that are sure to please!

If you feel like continuing to get creative in the kitchen, check out: Make Your Own Limoncello, How to Make a Margarita, How to Can Tomatoes, How to Infuse Oil with Flavor

Produce: The produce that you’re pickling should really come from a farmers market or your own garden. Grocery stores usually apply a waxy coating to their produce to make it look nicer. If you do need to use grocery store produce, make sure to wash it thoroughly. After washing and drying, slice, dice, and chop your veggies into the desired shapes and sizes.

Water: Don’t use hard water for pickling. I personally like to use good old Lake Michigan tap water from my faucet. I would avoid using well water; if that’s what you have access to, I’d suggest using bottled water.

Vinegar: This is really an issue of personal preference. I find white vinegar to be too strong of a taste, so I usually use apple cider vinegar.

Jars: I find that the perfect sized jar is a two cup (pint) sized canning jar. Make sure the jar is either tempered glass or a heatproof plastic.

Salt: Using the right salt is key to making delicious (and safe to eat) pickled veggies. Iodized table salt is a no-no; use either pickling/canning salt or pure sea salt. These have no additives and won’t affect the texture of the veggies or leave sediment at the bottom of the jar.

Ratios: Though it may not seem like something that’s important, making sure to weigh and measure the ingredients properly. Otherwise, the flavor might be off and food safety might be compromised.

Flavorings: Feel free to try out whatever flavorings and spices that you want, but I usually like to include some black pepper, bay leaves, and cumin. If you’re pickling for the first time, you don’t have to put too many spices. Experiment here all you want!

Ready to make the jump and get pickling? Try out some of these recipes:

Pickled Vegetables: The vegetables keep well for at least 2 weeks in the refrigerator.

PJ’s Pickle Potatoes: “I was trying to make up a recipe for some fried potatoes I had at Spanky's in Savannah, GA. I think mine are better! I get compliments everytime I serve them!”

Indian Pickled Onions: This easy side/salad/garnish is made fresh almost every day in Indian homes. It's especially good as a garnish on curries.

Sliced Pickles: This is a favorite recipe with family and company.

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