Quick Pickles 3 Ways

INGREDIENTS

1-2 cucumbers
2-3 carrots
2-3 medium red onions
1.5 cups white vinegar
1 spice packet, including:
1 tsp. black peppercorns
1 tsp. dill seed
4 sugar packets (1 Tbsp.) (you can use any powdered sweetener you like, but liquids like agave or honey won’t work)
1.5 cups water
1 Tbsp. salt or 2 Tbsp. pickling salt (any salt will work — normal salt will make the brine cloudy, but that’s ok!)

INSTRUCTIONS

1. Wash the glass jars you’ll be using to store your pickles before you get started. Make sure to wash the jars AND lids in extra hot water. Allow jars to dry completely.
2. Do not peel the cucumber. Slice it into ½ inch thick “coins,” or cut it in half and slice into spears.
3. Peel the carrots and slice into thin matchstick-style spears.
4. Remove the skin from the red onions. Slice onions in half and then again into quarters. Slice the onion into thin half-moon shapes – the thinner the better.
5. Take the clean jars and place the vegetables in each. For the thin long vegetables, stand them up straight so they fill the jar. For the cucumber coins, gently add to the jar, being careful not to crush the vegetables.
6. In a small saucepan, add the spice packet, salt, sugar, vinegar, and water and bring to a boil.
7. Pour the brine over the vegetables in each jar. Depending on the size of the jar you’re using, you may not need to fill it all the way to the top. Just make sure all the vegetables are submerged in the brine. If you need more brine to top off your jars, you can take equal parts water and vinegar and boil them as before. Make sure to top the jars of vegetables and brine with any leftover spices from the saucepan.
8. Once your jars are full, lightly tap the base against the counter to pop any air bubbles. Seal the jars tightly, making sure the lid is completely screwed on.
9. Let the jars cool to room temperature. Once cool, store in the refrigerator. The pickles are ready to eat once they’ve chilled but wait 48 hours before eating for the best results. Enjoy!

CARROT TIPS

• Almost any vegetable can be pickled. Use the freshest vegetables on hand – summer is the perfect time for pickling as vegetables are coming straight out of the fields and gardens in the Valley. Some suggestions include green beans, snow peas, okra, cauliflower, and ginger.
• Or get adventurous and try pickling fruits, like peaches, strawberries, or cherries! Try these with apple cider vinegar for a sweeter pickle.
• Experiment with the vinegars used for pickling. Rice wine vinegar is a nice option for radishes, bok choy, or snow peas. Classic white vinegar will give a flavor closer to classic pickles.
• Add more herbs and spices to build bigger flavors in your pickles:
  • Fresh herbs, like dill, thyme, or rosemary (all available at Abundance Farm!)
  • Garlic cloves, smashed with the flat end of a knife
  • Dried herbs, like mustard seed, coriander, and dried red pepper flakes

• Back