Happy National Pickle Day!
I’ve been pickling and fermenting a lot of veggies lately. This past weekend I made my own Kimchi (recipe to follow later this week).
I think I have finally discovered the perfect combination veggies, herbs and brine to make the perfect pickle (or at least come pretty close to perfect). Here it is:
3 cups water
1 cup aged white wine vinegar
2 tablespoons kosher salt
1/2 teaspoon whole black pepper corns
handful of dill (a few whole sprigs)
3 big garlic cloves, smashed and peeled
5-6 Kirby cucumbers (or as many as you could fit into a large mason jar) or 3/4 lb fresh green beans, trimmed
Boil the water, vinegar, and salt together in a small pot until the salt is dissolved, allow to cool to room temperature.
Slice the Kirby cucumbers into rounds about 1/4 inch thick. Pack the jar with the dill sprigs, whole peppercorns, smashed garlic, and pickle rounds or green beans (or both!)
Pour the brine over the ingredients – fill the jar up to the top. Screw on a clean lid and band and place the jar in the refrigerator for at least a day. This makes enough brine to fill two large mason jars, just make sure you buy some extra cucumber or other veggies.
You get awesome pickles!
Use the same brine and experiment with other veggies and herbs. Try these other combinations that I think are awesome:
carrots, basil, and garlic
asparagus, purple basil, and sweet onions
okra and garlic
cucumbers, fennel fronds, garlic, and dill
yellow wax beans, dill, and garlic
yellow and green beans, parsley, and sweet onion