Poly’s Farm

Pickles

Pickles Recipe Certainly! Here’s a recipe for homemade pickles from the garden, including cucumbers, along with some other examples of vegetables and fruits you can pickle: Ingredients: For the pickling […]

Pickles Recipe


Certainly! Here’s a recipe for homemade pickles from the garden, including cucumbers, along with some other examples of vegetables and fruits you can pickle:

Ingredients:

For the pickling liquid:

  • 2 cups water
  • 2 cups white vinegar
  • 1/4 cup granulated sugar
  • 1/4 cup pickling salt (or kosher salt without iodine)
  • 2 cloves garlic, peeled and smashed
  • 1 tablespoon whole black peppercorns
  • 2 bay leaves
  • Optional: additional herbs and spices such as dill, mustard seeds, coriander seeds, red pepper flakes, or cloves

For the vegetables/fruits:

  • 3-4 cucumbers, washed and sliced into spears or rounds
  • Other vegetables/fruits for pickling, such as:
    • Carrots, peeled and sliced into sticks or rounds
    • Radishes, washed and sliced into rounds
    • Green beans, trimmed
    • Cauliflower florets
    • Pearl onions, peeled
    • Bell peppers, sliced into strips
    • Cherry tomatoes, pierced with a toothpick
    • Firm fruits like green tomatoes or strawberries, sliced or left whole

Instructions:

  1. Prepare the pickling liquid by combining the water, white vinegar, sugar, pickling salt, garlic cloves, black peppercorns, and bay leaves in a medium saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar and salt are completely dissolved. Remove from heat and let the brine cool slightly.
  2. While the pickling liquid is cooling, prepare your vegetables and fruits for pickling. Wash and slice them as desired, ensuring they are clean and free from any blemishes.
  3. Pack the prepared vegetables and fruits tightly into clean, sterilized mason jars, leaving about 1/2 inch of space at the top of each jar.
  4. If using additional herbs and spices, divide them evenly among the jars, sprinkling them over the vegetables and fruits.
  5. Pour the warm pickling liquid over the vegetables and fruits in the jars, ensuring they are completely submerged. Leave about 1/4 inch of headspace at the top of each jar.
  6. Place the lids on the jars and seal them tightly.
  7. Let the jars cool to room temperature on the countertop, then store them in the refrigerator.
  8. The pickles will be ready to eat in about 24 hours, but their flavor will continue to develop over time. They can be kept in the refrigerator for up to 1-2 months.