It’s Easy to Pickle at Home.

The easiest and tastiest way to extend the freshness of your fruits and vegetables is to pickle them! Here are ideas and a recipe for how to do it at home:

Quick & Easy at Home

Pickles that you buy in the grocery store shelves have a stronger brine in order to make them last longer without refrigeration. For fresher pickles that you can easily make at home, try the quick pickling method which entails a weaker brine and refrigeration.

Quick pickling is best with the freshest and cleanest vegetables, and even fruits. There is one recipe/formula for everything and the only differences may be in the spices or aromatics you choose to add.

All it takes is vinegar, water, salt, sugar, pickling jars, and a few days.

For pickling jars, you can clean and recycle empty jars from your pantry. Or, purchase designated jars solely for pickling such as these Ball Mason Jars.

What Can You Pickle?

Vegetables

Carrots and Baby Carrots
Radish
Cauliflower
Cucumbers
Cabbage and Napa Cabbage
Fennel
Tomatoes and Cherry Tomatoes
Beets
Ginger
Onions
Garlic
Chilies
Parsnips
Turnips
Green Beans
Okra
Asparagus
Squash
Mushrooms
 

Fruits

Cherries
Peaches
Strawberries
Apples (cut 1/4” thick, ready to eat in an hour, and eat the same day)
Cantaloupe or Baby Watermelon (cut into single bites, cool the brine before pouring, ready to eat in an hour, and eat within 24 hours)
 

For added dimensions and layers of flavor, you can add any of these spices and aromatics to your jar:

Coriander seeds
Mustard Seeds
Peppercorns
Chili flakes
Togarashi
Dried bay leaves
Fresh dill
Garlic
Ginger

The Best Recipe for Pickling at Home

David Chang has one of the better recipes and ratios for pickling because it still allows the taste of the vegetable to shine alongside the acidic brightness.

1 cup hot water
1/2 cup rice wine vinegar
6 tablespoons sugar
2 1/2 teaspoons kosher salt

Mix together until the sugar and salt dissolve.
Cut your desired vegetables or fruits into sticks or bite sizes and place them into the pickling jar. Pour the cooled, mixed liquid to fill the jar. Keep in the refrigerator for at least 3 to 4 days, preferably one week. These newly pickled fruits and vegetables can last in the fridge for at least one month.

 
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