And now I pickle everything.
I base my measurements off of using 32oz Mason Jars so if you are using a smaller or larger jar, double or divide the recipe to the size of your jar. I always use the same base to pickle concoctions and then get creative from there depending on what I am pickling.
Base:
- 1 cup vinegar (white, rice, apple cider, etc.)
- 1 cup water
- 1 pinch of salt
Here are some of my own recipes that I hope you can enjoy at your home!
Spiced Pickled Cranberries
- 1 cup raw apple cider vinegar
- 1 cup water
- ¼ cup sugar (I use raw)
- About two to three thick orange peels
- 1 teaspoon of coriander seeds
- 1 teaspoon of fennel seeds
- 1 teaspoon of all spice
- ½ teaspoon of salt
- 1 bag of cranberries (preferably the ones left over from the holidays!)
Pickled Red Onion (perfect for taco night!)
- 1 cup Apple Cider Vinegar
- 1 cup water
- 1 teaspoon agave nectar or honey
- A pinch or two of salt
- 1 thinly sliced red onion
Shake both jars to dissolve some of the spices and mix the liquids. Let stand in the fridge for about 1 hour before consuming.
These can usually last up to over two weeks!
So the next time you think about throwing out your kale stems or the asparagus that is starting to brown at the tips, cut off the bad ends and throw together a delicious and easy pickled vegetable jar that you can use for sides, toppings, on sandwiches and snacks!
Cheers!
Kathleen