I love pickles! I make them out of almost any vegetable. They are the perfect accompaniment to a cheese platter, chopped up in salads or best of all, a quick snack! In the picture above, I added the last tiny purple brussel sprouts from the garden with store bought onions. Apparently the color of the brussel sprouts infused in the brine turning it all a pleasing pink. Simplifying the basic recipe makes it so I make them more often.
Here is all you need to know for the pickle part:
1 part water to 1 part vinegar
1 (or slightly less) tablespoon of salt for each cup of liquid
After that, the fun ingredients are up to you! Garlic cloves, mustard seed, dill, coriander seed, red pepper, and fennel seed are often used in different combinations. You can use white vinegar or apple cider vinegar or a combination. I boil the liquid and salt and then pour over packed jars. It is that simple! Any vegetable will do, onions, cauliflower, brussel sprouts, cucumbers, carrots, mushrooms to name a few.
Last summer I succumbed to buying this book after seeing it in a library in Nova Scotia, The Joy of Pickling by Linda Ziedrich. I take it out to show anyone who compliments my pickles (that will teach them!) It has more recipes for all kinds of pickles than most people will ever get to, but it is good inspiration for interesting combinations.
So next time you have too many of a good thing in the garden, or see something particularly beautiful on the produce shelves.....pickle it!