This is something everyone should do at least once. I mean come on, these are the easiest pickles you will ever make in your life. With this method you can pickle just about any vegetable with only about 5 minutes of work, plus it's cheap as heck. Never waste money on fancy pickles at the store ever again, and enjoy a better product while you're at it.
Ingredients you'll need to make the pickle liquid base:
- Equal parts white distilled vinegar and water
- 2/3 tablespoon kosher/pickling salt per cup of total pickle liquid
- Aromatics of your choice (fresh garlic, fresh herbs, black peppercorns, coriander seeds, bay leaves, juniper berreis, etc.)
- Vegetables of your choice (cucumbers, carrots, onions, green onion whites, hard peaches, radish, etc.)
Vegetables of your choice (cucumbers, carrots, onions, green onion whites, hard peaches, radish, banana peppers, jalapeno peppers, etc.)
Josh's Example Pickle Liquid Recipe:
- 2 cups (400g) white distilled vinegar
- 2 cups (400g) water
- 2.5 tablespoons (40-45g) kosher salt
My Personal recipe for a smaller batch:
- 1 cup white distilled vinegar
- 1 cup water
- 1/2 tsp kosher salt
- 1 tsp mustard seed
- 1/2 tsp celery seed
- 1 tsp whole black peppercorn
- 2 cloves of garlic smashed
Example Jars
TIPS
- All you have to do is wash and dry your jars and lids/rings before using. You do NOT have to "sterilize" them by giving a hot water bath first. It's popular but unnecessary. No bacteria will grow with that much vinegar & salt.
- It is standard to use a 1:1 ratio of vinegar & water, with about 1 tsp of salt per quart of liquid. So 1/4 tsp per cup. Josh uses a LOT of salt here. So if you're salt conscious; use this method.
- Whenever the recipe calls for as much of or more vinegar than water you can safely leave out the salt completely. Some recipes call for 2 cups vinegar and 1 cup water. So 2/3 of the liquid is vinegar. Leave out the salt. It's optional. This does however have more kick to it. You may find the 1:1 is more to your taste rather than this 2:1 ratio.
- You don't have to refrigerate! It will keep for 1 year in a cool dark pantry, ect. They stay very crunchy!
Read more about preserving food without salt or sugar.
BASIC PICKLING DIRECTIONS
- Wash your fresh vegetables (avoid using bruised or damaged ones).
- Trim off the ends of the cucumbers, peppers, etc...and then cut your vegetables into your desired shape and size (slices, spears, halves, etc).
- Prepare the pickling brine by combining the water, vinegars, sugar, and salt in a saucepan on the stove. Heat lightly until the sugar and salt dissolve, but then allow the brine to cool to lukewarm/room temperature before adding to the jar.
- Add the garlic cloves, and any remaining called-for spices to the bottom of a clean quart jar.
- Add the vegetables into the jar until full, carefully packing to reduce wasted space.
- Pour the brine over the top of the vegetables until they are completely submerged. If you happen to run out, top off with plain white vinegar if needed.
- Place an air-tight lid on the jar, and then move to the refrigerator.
- For optimum flavor, allow the pickles to marinate in the refrigerator or a dark room for at least 5 days before consuming.
- Enjoy your homemade pickles within 2 to 3 months for best quality and flavor.
