Quick Pickled Veggies

Not sure what to do with leftover vegetables? Try pickling them! Without getting too fancy and involved, its been a great way for us to enjoy what we grow later in the year.

Start with clean, firm vegetables and cut out any bad or soft parts.

Cut vegetables either to the  height of jar you’ll be using, or chop into large chunks. Pack them tight in a clean, sterile canning jar.

For the Brine:

Pickling brine is 1:1 equal parts white vinegar and water ( 1 c. vinegar + 1 c. water)

1 Tbsp. Peppercorns

½ Tbsp. coarse salt (sea salt/pickling salt)

½ Tbsp. Red Pepper Flakes, if you like some heat (I do not!)

Combine ingredients in pot, bring to low boil. Remove from heat.
Fill canning jar with brine. Leave ¼ in. from the top of the jar. Put canning lid on jar (screw to hand tightened).

To can:

You’ll need a large pot to fit your jar(s) in. You’ll need something to place in the bottom of your pot to set the jars on so they don’t touch the bottom of the pot. They make holders, special trivets, etc...you can buy. I use a silicone trivet that I purchased from Filmore Container. Any silicone potholder, wooden soap bar holder, chopsticks even...will suffice, if you do not have a canning rack or pad.

Put enough water in the pot so the jars you just prepared will be covered with  ½” to 1”of water. Heat the water. When it is warm, place jars in the pot (Do not put hot jars in cold water, they will break!).

Bring to a boil. Should be a gentle boil. Not rolling boil. Boil for 10 min.

Carefully remove jars from the pot. Set them on something that wont melt. Let cool. Tops should make a pop noise and bubble top should be indented. Then you ll know your jars were sealed correctly!

There are varying opinions as to the shelf life of canned/pickled vegetables. We are comfortable with a 6 month shelf life. Thats what we do!

Enjoy!!!