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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