One of my favorite snacks is pickles. They’re salty, sour, crunchy and… pretty much calorie (and guilt) free. In an effort to get a nice healthy snack into the fridge to satisfy my savory tooth, I decided to try my hand at doing some home pickling. This is a very basic recipe that I plan to develop further, and hopefully can for preservation at some point (like when I invent space in this itty bitty apartment).
You can do this with any mix of vegetables. I used radishes, jalapeños, garlic, cauliflower and celery. I’m sure it would be great with carrots, onions, olives, okra, etc. The only real recipe is the pickling liquid. I used the following ratios and it worked excellent. Bring the water and vinegar to boil and add your salt so it dissolves. Fill the jar with your veggies, cover with liquid, and toss it in the fridge. They were good to go the next day and are still delicious (and getting stronger!) 5 days later.
- 2 Cups White Vinegar
- 1 Cup Water
- 1 tsp Sea Salt
- 1 Quart Mason Jar
- Mix of cut vegetables to fill jar