Customize your Quick Pickles to your own taste! You don’t have to put up gallons of pickles at a time, here are ideas for different ways to enjoy the Pickling Cucumbers in this week’s boxes. Sweet, salty, spicy, garlicky, they are fun and easy to make and a great project for kids to learn about their veggies.
———————————–
Ingredients and method:~ Whole Garlic cloves, peeled (1-10 cloves, use as much or as little as you like)
~ 2 cups White or Apple Cider vinegar
~ 2 Tablespoons Kosher or Sea Salt (not Iodized Table Salt)
~ 1 Tablespoon Sugar* omit if you like, it’s not necessary
~ Fresh Herb Sprigs
~ 1 teaspoon each: fennel seed, celery seed, coriander seed, mustard seed and peppercorns (black, red, pink or a mix!). If you have other favorite spices try different variations on other jars.
———————————–
1. In a medium saucepan bring 4 cups water to a boil. Reduce heat to a simmer and add the Garlic cloves, simmer for 5 minutes. Add the Vinegar and Salt, turn up the heat and bring to a boil, stir until the Salt has dissolved. Turn off heat and allow to cool and remove the Garlic from the brine
———————————–
2. Place your Garlic, Herbs and Spices in two wide-mouth quart jars. Pack the jars full of sliced Cucumbers, Peppers, Green Beans, etc., as you like.
———————————–
3. Bring the brine back to a boil and carefully pour it over the Vegetables so that they are covered completely. Let the jars cool to the touch (just so that they are easy to handle, they can still be warm) cover with lids and refrigerate. The Quick Pickles will be ready in a few hours but they are better after a couple of days. Keep refrigerated for 2-3 months!
