In this house, we looovvveeee pickles.
Have you ever pickled anything before? Why did I never know it was so easy? I recently stumped upon this recipe, which sparked my interested, and then went crazy at the grocery store snapping up every vegetable that could possibly be pickled, and went into a pickling frenzy.
“What are you doing this afternoon?” Kelly G Chatted me the other day.
“PICKLING VEGETABLES!!!” I enthusiastically replied.
“Haha hm. Weird.”
Okay–I suppose pickling enthusiasm is not contagious to all, but, if you like making delicious food, and you enjoy pickles. This is your jam. Those are really the only two requirements.
The best part? You can pickle whatever veggies you’d like. Really, it doesn’t matter. You do you. I actually doubled this recipe, so note this will yield about 3 of the jars you see below, not six. (Because, really, who else makes 6 jars of pickles for themselves. Lunatics?)
Here’s how to make them!
You’ll get the full recipe card below, but here, I’ll just give you some pointers.
The first one, is to make sure you have a good vegetable peeler for your carrots, so they don’t get massacred like mine did below. If you want more proof, you can see their sad photo on Instagram. Let’s all have a moment of silence for the fallen orange soldiers.
I thought I would point out that you may think it strange that I pickled tomatoes. But I assure you, they’re delicious! Just make sure to prick them with a toothpick so you can let the brine really sink in.
Overall, don’t worry about exact measurements. I think there are 100 different ways to make pickles! Just make sure that you know your own tastes–if you don’t like sour, use less vinegar and more water. (We like sour over here.) This recipe tends to be a bit on the sour side, so adapt with more water if necessary.
The only thing to watch out for is not to get the brine TOO hot. I did some extensive pickle googling, and discovered that it’s much better for the brine to be too cool than too hot. (Noted.)
That being said, I only brought the brine to a simmer, instead of a boil, and then removed it immediately from the burner to pour into the jars.
Other than that, you really can’t mess up!
Then, pop them in the fridge and let them sit for about 24 hours or so. (Honestly, I tried mine after just 2 and they were already DELICIOUS.)
So, what was our favorite?
Honestly, I don’t think I could decide. I think the actual pickles (cucumbers) are a frontrunner. Or the cauliflower and okra. Actually all of them, all of them are my favorite.