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1.5 oz. per Glass Jar
Coriander, Mustard Seed, Allspice, Dill Seed, Black Pepper, Cloves, Red Chiles, & Bay Leaves
|Dimensions||2 x 2 x 4 in|
Glass Jar, Kraft Tan Bag
Here’s the formula for making roughly one quart or two pints of fridge pickles:
Wash and cut up your vegetables and pack them into a clean jar. Use whatever veg you’ll eat (or put into a martini): cucumbers, broccoli, cauliflower, brussels sprouts, carrots, onions, garlic, etc. Weight of your starting produce will vary depending on what you’re pickling. Eyeball it at the market, and if you end up with too little veg, just use a smaller jar (or make more brine to account for extra space in the jar).
It’s up to your palate how to prepare the veggies. I’m a fan of the raw pack (putting the veg in the jar raw), but if you like a more tender, cooked texture, then you can blanch the veggies and/or cook them in the brine (step 3) for a bit to soften them up.
Add the Pickling Spice directly to the jar. For a quart jar, use anywhere between 1/4 and 1/2 tsp of pickling spices.
Combine in a medium saucepan and bring to a boil:
1 cup any kind of vinegar
1 cup filtered water
1 Tbs of Kosher or any non-iodized salt
You can add sugar if you like a sweet pickle, but the above is a standard tart pickle recipe. Try starting with 1 tsp sugar; be sure to taste the brine to see if you like it.
Pour your just-boiled brine over the vegetables in the jar.
Wipe any vinegar spills from the rim with a clean towel or a paper towel and put on the lid. Any lid is fine here since you’re not shelf-sealing the jar, reuse your already used two-piece lids or recycle those single-piece screw lids that once capped salsa, tomato sauce or peanut butter.
Now for the hard part. Hide the jar in the back of the fridge for at least a week. Two weeks is better, and three weeks is best. Your pickles will only continue to become more deliciously infused. But if you break into them early, I won’t tell. They’ll keep what seems like forever, but if you have pickle experiments in there from more than 6 months back it’s probably time to do a fridge inventory.
QUICK PICKLE RECIPE
Heat small saucepan over medium high heat. Add vinegar, sugar, PICKLING SPICE to the pan and cook until it begins to simmer and sugar dissolves. Toss sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.