PICKLE BRINE

This versatile pickle brine recipe is perfect for preserving a wide variety of garden vegetables. Use it for beans, cucumbers, zucchini, or carrots to create crisp, flavourful pickles that keep for years.

QUICK NOTES

• Suitable for water-bath canning
• Works with multiple vegetables
• Best flavour develops after 3 weeks

PICKLE BRINE

Bring to a boil:

• 7 cups water
• 4 cups organic apple cider vinegar
• ¾ cup organic sugar
• ¾ cup pickling salt

VEGETABLE PREPARATION

DILL BEANS

Pick fresh beans, wash, and trim stem ends. Blanch by boiling for 2 minutes, then immediately transfer to ice water for 2 minutes to cool.

DILL PICKLES

Wash cucumbers thoroughly and pack whole or sliced into sterilized jars.

ZUCCHINI

Pick zucchini when they are 1½–2 inches in diameter. Wash and slice into ½-inch rounds, or use a mandolin or sharp knife to cut into ⅛-inch ribbons. Pack into jars.

CARROTS

Pick carrots at least 3 cm in diameter. Wash and trim, then blanch for 2 minutes and cool in ice water for 2 minutes. Cut lengthwise into quarters and trim to fit jars.

FINAL ASSEMBLY

Pack prepared vegetables into sterilized jars with fresh dill and one clove of garlic per jar. Optional additions include a piece of hot pepper, dried chili flakes, or a small piece of horseradish.

Pour boiling brine over vegetables, leaving appropriate headspace. Seal jars and cover with a towel. Allow jars to cool slowly overnight.

Once cooled, store in a cool, dark place for at least 3 weeks before eating. Properly sealed jars will keep for years.

Enjoy!

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