Today’s milestone was our first Facebook Live cooking class, and I made pickles! The late summer bounty has farmers markets bursting at the seams. For a foodie like me, August is a little like Christmas. I look forward to fresh local produce all year, and then BOOM – it’s here and gone in a swallow.
Pickling can extend that feeling at least a month or a year, if you want to go all out and preserve your pickles. But today, we went the quick, easy and delicious in the blink of an eye route. Pickling is easy and flexible. When I was testing my recipes, I didn’t have enough of one vinegar – so I used four different ones to make the first batch of dill pickle chips, and they were delicious. You can also use either one of these brines to pickle onions, squash, beans – really any kind of veggie, and even fruits!
Cucumbers, thickly sliced, enough to fill two pint jars
1 C. water
¾ C. vomFASS White Balsamic
¼ C. vomFASS Sherry Reserva Vinegar
1 T. kosher salt
1 T. vomFASS Game Mix/Pickling seasoning
1 sliced jalapeno pepper
2 medium cloves garlic, smashed and peeled
2-4 heads of fresh dill
Add dill, garlic and cucumber slices in a bowl that just fits them or two pint jars. Heat water, vinegar, salt, and seasoning in a saucepan and bring just to a boil. Immediately pour brine over cucumbers. Cover bowl or jars. Wait at least 30 minutes before serving. Pickles can be stored in their brine in a sealed container in the refrigerator for up to a month.
1 T. vomFASS Game Mix/Pickling Spice
1/2 tsp. Viola’s cumin seeds
1 C vomFASS Apple Balsamic Vinegar
1 C. vomFASS Ginger Grape Lemon Balsamic Vinegar
1 C. water
5 medium cloves garlic, lightly crushed and peeled
One-half small yellow onion, julienned
1 T. Sugar or Stevia crystals
2 T. kosher salt
1/2 tsp. Viola’s ground turmeric
One-half head cauliflower, cut into 1-1/2- to 2-inch florets (about 4 cups)
5 medium carrots, peeled and sliced 1/2 inch thick on the diagonal (about 2 cups)
One-half red bell pepper, cut into strips (about 1 cup)
2 fresh jalapeno peppers, cut into strips
Pack the cauliflower, carrots, bell pepper, jalapeno peppers and onions in a 2-qt. heat-resistant glass bowl with lid or in clean canning jar(s).
Put the pickling spice and cumin in a saucepan and toast the spices over medium heat, swirling the pan occasionally, until fragrant and slightly darkened, about 2 minutes. Add the vinegar, water, garlic, sugar, salt, and turmeric to the toasted spices. Bring to a boil.
Pour the hot brine over the vegetables. Let cool to room temperature. Cover and refrigerate for at least 2 and up to a month.
For canned pickles:
Pack the vegetables into clean pint jars. Pour the hot brine over the vegetables, leaving 1/2-inch headspace. If you have extra brine, strain it and distribute the solids among the jars. Wipe the jars’ lids with a damp cloth before putting on the lids. Secure the lids with screw bands tightened by hand. Process for 10 minutes, following the instructions in this “Canning Basics” guide. Store the pickles for at least 2 but preferably 7 days or longer before opening. Refrigerate after opening.