Homemade Pickled Vegetables
by Chef Camille Roy
Preserve the bounty of your garden through canning and pickling
Canning — or "putting up" — vegetables is one of those traditional domestic skills that seems to have faded somewhat over the years. To be sure, modern technologies have ensured that it's no longer the only means of preserving food. But it's still one of the best — especially if you enjoy a good homemade pickle. Read on for simple recipes you can use to make your own preserved and pickled veggies.
- Quart-size glass jar
- 1 1/2 cup water
- 1 1/2 cup vinegar
- 3 tablespoons salt
- Fresh dill
- Grape leaves
- Crushed red pepper
- green beans
- pickling cucumbers
- pearl onions
- Sterilize the jar by boiling it for 15 minutes. Place the jar sideways in boiling water, allowing the water to flow in.
- Boil water, vinegar and salt to create the brine.
- Place 3 to 5 sprigs of dill and 1 to 2 grape leaves (to help your vegetables stay crisp) in the sterilized jar. Stuff jars loosely with vegetables. Add red pepper as desired for spicy pickles.
- Pour the boiling brine over the vegetables, leaving 1/2 inch of head space at the top of the jar.
- Wipe the rim of the jar and heat the lid for a few seconds before sealing. Boil the jar for 10 minutes. After boiling, be careful not to touch the lid. It will take 15 minutes for the jar to create a vacuum and seal itself. Pickles will be ready to eat in 6 weeks.
Tips/TechniquesThis segment appears in show #2822.
Recipes courtesy of Camille Roy
© 2003 2003 Camille Roy