If I had to guess where my love of pickles came from I would have to say The Pharmacy on Nantucket. They have a counter that does sandwiches, hot dogs, soup and ice-cream and pretty much everything comes with a few pickles on the side. To me, eating a pickle is kind of like going on a mini cleanse, or having a palate cleanser. You could literally eat a stick of butter, followed by a pickle and you’d feel like you’d just had a salad (*probably not, but you get what I’m saying). Pickles=fresh.
We make a lot of pickles in our house. One, because we love them and two, because we hate throwing away vegetables. Pickling is a way of preserving, so when we go to the store and have to buy a whole head of celery when we only need a few stalks, (absolutely kills me that the store doesn’t sell smaller amounts of celery), instead of watching it slowly go limp and pale over the course of week, we immediately pickle the extras.
Everything I photographed for this recipe was already in our fridge. I have some celery leftover from a recipe I made today that I’ll pickle after I finish writing this. It’s too easy not to try once and once you start, you won’t stop. And that’s a good thing. Your vegetables will thank you.
Makes 2 cups pickling liquid
- 1 cup water
- 1 cup white vinegar
- 1 tbsp white sugar
- 1 tbsp salt
- Place your prepared vegetable into a glass jar. Be sure to have the correct lid as it should be airtight when closed.
- In a small saucepan, bring your water to a boil.
- Once your water has boiled pour it into a medium bowl with the vinegar, salt and sugar. Stir until the sugar and salt has dissolved.
- Pour the hot liquid over the vegetable and seal tightly with the lid.
- Store in your refrigerator up to 2 months and wait a few days before eating to achieve full pickled flavor!
*Other vinegars can be used in place of the white vinegar to achieve different flavors. You can also try out using spices, herbs and chilis in with the brine.