PICKLED VEGGIES


a guide to quick pickle any vegetable

+ the history of an age old practice

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Preserving foods in vinegar, brine, or a similar solution is one of the most ancient methods of preserving food. Archaeologists believe ancient Mesopotamians pickled food (cucumbers in particular) as far back as 2400 B.C. And even Queen Cleopatra included pickled vegetables in her diet regularly, and credited them for her legendary beauty and health.

 Pickled vegetables make a great holiday appetizer or condiment, and can even be a great gift! You can use a variety of vegetables and spices when pickling, and they can keep 5-6 months jarred in the refrigerator.

Here’s an easy guide to pickling vegetables for the holidays with our spices

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First, you need the right herbs and spices. We recommend using one of these spices, as they all contain popular pickling seasonings and make it easy to customize your pickled vegetables!

Try one of these.

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Bouquet Garni

Made with basil, dill, marjoram, oregano, rosemary, sage, savory, tarragon and thyme.

Serbian Blend

Made with carrots, onion, tomato, spinach, celery, bell peppers, turmeric, garlic, sea salt and parsley.

Veggie Dip Mix

Made with onion, parsley, dill, celery, dextrose, and sea salt.

Elliot Bay Seasoning

Made with celery, fennel, ginger, lemon, onion, paprika, parsley, citric acid and tarragon.

Then, you will need some basic tools and ingredients to get started:

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  • 1 pound fresh vegetables, such as cucumbers, carrots, green beans, or peppers
  • 4-7 teaspoons of OBTC spice of your choice
  • 2 sprigs of fresh herbs such as thyme, dill. or rosemary (optional)
  • 2 cloves of garlic smashed or sliced (optional)
  • 1 cup vinegar, such as white, apple cider, or rice
  • 1 cup water
  • 1 tablespoon kosher salt, or 2 teaspoons pickling salt
  • 1 tablespoon granulated sugar (optional)

Follow These Steps:

1: Prepare the jars by washing 2 wide-mouth pint jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.

2: Prepare your vegetables by washing and drying them, then peel or trim, if necessary. Cut vegetables into the shapes and sizes you want!
3: Divide your spices and seasonings in the jars, and then pack the vegetables into the jars leaving 1/2 inch of space between the vegetables and the rim of the jar.

4: Make the brine by adding the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Allow the brine to cool and pour over the vegetables, filling each jar to within 1/2 inch of the top. Remove the air bubbles by gently tapping the jar on the counter.

5: Seal the jar with the lid and store in the refrigerator for up to 5-6 months. The longer you wait to crack open the jar, the bolder the flavor your vegetables will be!

Eco-friendly tools to up your kitchen game:

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