Preserving summer's bounty in a vinegar brine is one of the oldest tricks for making the most of your harvest. This classic pickling spice includes all the goods to make your veggies sing, including Mustard, coriander, black pepper, dill, bay leaf, ginger, allspice, cayenne, celery, cinnamon, juniper, clove, and turmeric. SALT FREE.
Use in a small cotton spice bag to season roasted meats like corned beef and sauerbraten.
Add even more garlic and follow a canning recipe to make kosher dills.
Try pickling other veggies like green beans, okra, or mixed veg like an Italian giardiniera.
Refrigerator Pickles
~makes 1 quart~
1 large or 2-3 small seedless cucumbers
1 1/2 cups water
3 Tbsp white or apple cider vinegar
1 1/2 tablespoons kosher salt
5 cloves garlic, peeled
1 Tbsp PICKLE
1 large sprig fresh dill (optional)
Slice a seedless cucumber into rounds or spears.
Pour water, vinegar, salt, garlic cloves, and PICKLE in a clean quart size jar. Stir to dissolve salt.
Add some fresh dill for looks (optional) and cucumber to the brine. Secure the lid and shake well to distribute spices.
Store in the refrigerator for at least a day before eating. Will keep for a week or two in the fridge.
**Add a tablespoon of sugar for an old-fashioned bread-n-butter style pickle.
