PICKLING: Cauliflower, Green Beans and Dill Pickles


Pickled Cauliflower

1 head of cauliflower florets

1 cup white vinegar

1 cup water

2 1/2 tablespoons sugar

1 teaspoon salt


Distribute cauliflower florets into mason jars.

Heat vinegar, water, sugar and salt in a saucepan over medium high heat.  Stir until sugar and salt dissolves.

Pour cooled brine over cauliflower.  Allow the cauliflower to pickle for at least 4 hours before eating.  Keep refrigerated.  Good for 3 weeks if refrigerated.


Pickled Green Beans

2 cloves of garlic, sliced

4 cups trimmed fresh green beans

4 sprigs of fresh dill

1 1/2 cups water

1 1/2 cups white vinegar

1 teaspoon sugar

1 tablespoon sea salt


Trim the stems of the green beans.  Cut to fit inside the mason jar.

Place a couple of slices of garlic and 2 dill sprigs into the bottom of a mason jar.

Add as many green beans that will fit into 2 mason jars.

Bring water, vinegar, sugar and salt to a boil over medium high heat.  Stir until sugar and salt dissolves.

Cool brine and add to the mason jars.  Cover and store in the refrigerator for up to 1 month.


Dill Pickles

2 Persian cucumbers

2-3 sprigs of fresh dill

2 cloves of garlic, sliced

1/2 cup apple cider vinegar

1/2 cup water

1 teaspoon sugar

1/2 teaspoon salt

1 teaspoon pickling spices


Cut cucumbers into quarters, lengthwise. 

In a saucepan on medium high heat, add vinegar, water, sugar, salt and pickling spice and bring to a boil.  Stir until sugar and salt have dissolved.

Allow brine to cool. 

Place dill sprigs, garlic and cucumbers into mason jars. Fill with cooled brine.  Refrigerate for up to 2 weeks.



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