Delicious And Simple Pickling Projects

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Every good meal deserves a great selection of delicious and simple pickling projects. You can pickle just about anything you like these days but our top three favorites are cucumbers, jalapenos, and red onions. Crisp, fresh, sweet, and tangy pickled foods lend a bright note to every dish. There is always at least one of these in my refrigerator at all times. And it is surprisingly simple and quick to pull together.

Origins of Pickling

Cultures worldwide enjoy an assortment of pickled foods. Did you know that the first evidence of pickled cucumbers was found in ancient Mesopotamia in 2030 BCE? How neat is that!?!? America was introduced to pickled foods in the late 1800s / early 1900s through European Jewish communities in New York. It caught on and spread quickly. Today just about all of us enjoy some kind of pickled food. Thousands of years of pickling can’t be wrong.

What Is Pickling?

The process of pickling is to add an acidic brine to food to preserve it and extend its shelf life. The acidic brine can be made of salty water, sugar water, lemon juice or vinegar, or a combination of these. The brine is then mixed together and poured over vegetables, fruits, meats, and fish. It is then sealed tight and left to ferment for a couple of days.

When you place foods into an anaerobic environment (void of oxygen) something wonderful happens. Bacteria and molds cannot grow without oxygen leaving your foods preserved. Flavors and textures of pickled foods are altered in unique and interesting ways. Yummy!

Pickled products can be fermented on the counter, pickled in the refrigerator, or canned for long-term storage. There are so many ways to delight in the wonderful flavors of pickled foods. I have been making this brine for years to make pickled refrigerator foods. Give it a try! Delicious and simple pickling projects.

Choose What Foods To Pickle

My main three pickled foods are cucumbers, jalapenos, and red onions. Some other good ones we like are peppers, cauliflower, long green beans, pea pods, peaches, carrots, beets, and asparagus. The thinner you slice them, the more flavor they will take on from the brine. You can slice in any shape you like.

Cucumbers

Cucumbers are great in long wedges or circles, the same with carrots. Using a knife works great but I have a mandolin that gives me beautiful thin and even slices. I only pickle the English cucumbers from the store or any from my garden because the peel has a better texture. Some other store varieties have a waxy coating that isn’t very palatable.

These pickled cucumbers are great for snacking. My kids love them! They also give an awesome crunch to burgers and sandwiches.

Jalapenos

Jalapenos taste amazing pickled. I take the seeds out so my kids can enjoy them as well as the adults. To do this quickly, cut off the top with the stem and run a butter knife in circles in the body of the pepper. Then shake it and the seeds should come right out. Slice them up as desired.

These are delicious on tacos, in salsas, as a side dish on your plate, or as a snack. My husband loves them on a sandwich and on our homemade pizzas.

Red Onions

Red onions are very pungent when served raw. The perfect way to deal with this is to pickle them. They actually become a bit sweeter and milder with the same delicious flavor you expect. Serve them on burgers, salads, as a side, on a steak, and definitely on your tacos.

Prepare Your Jars For Delicious And Simple Pickling Projects

My recipe makes enough brine to fill a quart size mason jar, which is a perfect size for our family. Starting with a clean jar, pack in your sliced food leaving about an inch of space. I will peel one or two cloves of garlic and put that in the jar.

Make The Brine

The brine is fairly simple. It is a mixture of water, vinegar, salt, and sugar.

• 1 and 1/4 cup water
• 1 and 1/4 cup vinegar
• 1/3 cup sugar
• 1 tablespoon kosher salt

Bring these ingredients to a simmer on the stove over medium-low heat. Stir to dissolve the sugar and salt. Let it simmer for about 3-5 minutes.

Filling The Jars

Once your jars are filled and the brine is ready, simply pour it over the sliced food in the jars. Fill it all the way to one inch of the top. You will use more or less depending on how tightly packed your jar is. These are great for gifts – save your leftover glass jars and repurpose them.

Next, put a lid on the jars and stick them in the refrigerator. Let them sit for at least 24 hours to impart flavor but a couple of days is even better. These simple and delicious pickled projects last for up to 3 weeks or more.

Wrapping Up

Delicious and simple pickling projects are a wonderful way preserve foods we grow in the garden or buy in season from the grocery store. It is a simple way to make foods last longer and therefore more sustainable. It is also a great way to flavor boost any meal. It’s too delicious and simple not to try!

Cheers,

Sarah

Delicious And Simple Pickling Projects Recipe

Yield: 2 1/2 cups

Pickling Brine

Print

A delicious and simple brine for pickling vegetables, fruits and meats.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 5 minutes

Ingredients

• 1 and 1/4 cup water
• 1 and 1/4 cup vinegar
• 1/3 cup sugar
• 1 tablespoon kosher salt

Instructions

1. Place all ingredients into a sauce pan over medium low heat.
2. Stir and bring to a simmer. Simmer for 4-5 minutes and mix until all the sugar and salt is dissolved.
3. Chop desired food into thin sections and stuff into jars.
4. Pour the liquid over the sliced food and seal with a tight fitting lid.
5. Refrigerate for at least 24 hours and enjoy!

Notes

I sliced cucumbers, jalapenos and red onions.

Stays good in the refrigerator for up to 3 weeks.

The thinner you chop or cut the food, the more flavor of the brine with be absorbed.

You can either water bath or pressure can these. Check the Ball canning website for specifics.

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Knives https://amzn.to/3wgzyHQ

Handheld Mandolin https://amzn.to/3JbKH4m