I always imagined pickling to be some all-consuming full day task that resulted in an entire refrigerator/cabinets/storage unit full of pickled things and peppercorns in your bra. Little did I know there’s a much less involved version that takes an hour tops and is almost impossible to botch.
Now that I’m basically an expert, I’ll take it upon myself here to show you how to pickle anything. I picked out some carrots and radishes from my neighborhood’s farmer’s market and used this recipe from the Kitchn as a reference.
You will need:
- One bunch of carrots
- One bunch of radishes
- 3 12 ounce canning jars
- 2 cups white vinegar
- 2 cups water
- 4 tablespoons of pickling spices (I used a pre-mixed blend because I would have had to spend a million dollars buying full-sized containers of all the spices I wanted to use and no thanks.) The blend I used contained cinnamon, allspice, mustard seed, coriander, bay leaves, ginger, chili pepper, cloves, black pepper corns, mace, and cardamom.
- 3 large garlic cloves, sliced in half
- Cut the greens off of and wash your carrots, radishes, and whatever else you’ve decided to pickle.
- Cut veggies in a way that will fit well in the jars. I sliced the carrots into sticks and the radishes into small, round discs.
- Pour one tablespoon of pickling spice blend and one halved garlic clove into each jar, then place vegetables in, as well.
- Fill each jar until the veggies are snug, but will allow plenty of pickling liquid.
- Mix water, vinegar and one tablespoon of spices in a sauce pot and bring to a soft boil.
- Pour boiling pickling brine into each jar, leaving about a half inch at the top.
- Place the lids on the jars and let them sit until room temperature.
- Once cooled, place them in the refrigerator for 48 hours and voila!
About to toss the brine after eating up the pickles? Don’t! Use it as salad dressing. Hooray!