Thursday, August 15, 2013

you can pickle anything.



Okay, well maybe not.  But seriously, most vegetables can be pickled in one way or another.

We've been making pickled cucumbers by the pound over here and when I remembered that we had this book on the shelf, I got inspired to try a few more vegetables.


So far, in addition to cucumbers we've pickled onions, beets, green beans, carrots, and jalapenos.  Note: we were not fans of our pickled carrots.  Maybe we haven't found the right recipe.  Any suggestions?

I'm hoping to get ahold of some fresh cauliflower to pickle soon and if we have any extra bell peppers I"ll do up some of those as well.  Most we've canned and stored for winter, but a few we've done in the refrigerator to enjoy right away.

We've been sticking to simple recipes involving vinegar, sugar, and a variety of spices.  When you change up the amounts of each, or use a variety of kinds {ie. apple cider vinegar vs. white vinegar vs. wine vinegar} you get drastically different results.

Our current favorite is based on this recipe, with a some dill from the garden thrown in.  We've been eating these with every meal and replenishing with fresh cucumbers about every other day.  So good!

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