Pickling, a job once reserved only for cucumbers, is now extended to all sorts of vegetables.
Today, Canadian kitchens are filled with homemade pickles made from asparagus, green beans, jalapeños, and more. This easy pickling guide will help you get started in no time.
First, choose your vegetables. Cut them into pieces of the same size for optimal pickling results. Harder vegetables like beets may need cooking or thin slicing to yield the best taste.
Next, prepare your brine. For a 1-pint jar, mix 1 cup of white vinegar, ½ cup of water, 1 tablespoon of sugar, and ½ tablespoon of salt.
Boil this mixture until the dry ingredients have dissolved.
Then, place your veggies into a warm canning jar and pour the hot brine over them. Ensure the brine fully covers the veggies.
After filling the jar, let it rest at room temperature for an hour before putting it in the refrigerator.
These quick pickles don't last as long as those made with a water bath.
Ensure you consume them within 3 months. This simple task leads to tangy, tasty pickles that are sure to enhance your meals and snacks.
So, dive into the world of pickling and take your food to the next level. Happy pickling!