RECIPE - Pickle Brine
PICKLE BRINE:
Boil:
• 7 Cups water
• 4 Cups organic apple cider vinegar
• 3/4 Cup organic sugar
• 3/4 Cup pickling salt
DILL BEANS:
Pick fresh beans, wash and cut stem ends off.
Blanch; boil for 2 minutes then transfer to ice water to cool for 2 minutes.
DILL PICKLES:
Wash cucumbers and pack into jars.
ZUCCHINI:
Pick zucchini when it’s 1.5" to 2" in diameter.
Wash then cut into 1/2" slices and pack into jars.
Alternatively use a mandolin or sharp knife and cut zucchini into 1/8" thick ribbons.
CARROTS:
Pick carrots when they are at least 3cm in size.
Wash and trim.
Blanch; boil for 2 minutes then transfer to ice water to cool for 2 minutes.
Cut lengthwise in quarters and trim to size to fit your sterilized jars.
DIRECTIONS FOR ALL:
- Pack in jars with some fresh dill and a clove of garlic.
Optional: add part of a hot pepper, some dried hot pepper or a small piece of horseradish. - Pour boiling brine over and seal the jars.
- Cover the jars with a towel and let stand overnight to cool slowly.
- Once cooled, place in a cool place for at least 3 weeks.
They will keep for years. Enjoy!
Explore all of our Growing Guides for Tips, Care, Recipes and more!
Let's Keep In Touch!
Sign up for our newsletter to be the first to hear about sales, gardening news, plus seasonal tips and tricks.