Some of us adore pickles and some dislike them. If you are a pickle fan read on. If not, read anyway as these are far better than the tired flabby canned pickles found at the grocery store. A good gardening friend gave me this recipe. It is really easy and rather fun to construct. Even better is that you can pickle most any veggies. I have tried zucchini, carrots, cauliflower, green peppers and red peppers. Of course, cucumbers are in there too!
You do need a couple grape leaves. You might be able to find a neighbor with a grape vine. I am betting you could use wild grape leaves from a state park or along a country road. They really add to the authenticity of it so snag a few from somewhere.
Also needed are 3 dill heads (the flowers of a dill plant). This might be more problematic but if you know a real gardener, aka someone like me, you can beg the dill heads as frankly they are not used much for cooking and I was happy to give some to the friend who gave me this recipe. Grow your own dill for next summer; it is so easy to do and it does reseed and come back year after year. Dill is lovely in potato salad and in other salads like my stuffed tomatoes which I plan to blog about later this week!
2 cups white vinegar
¼ cup salt, I used kosher salt in mine
4 cups water (I used 3)
¾ cup sugar
3 garlic cloves cut up
3 dill heads
2 grape leaves
Bring the first four ingredients to a boil in a sauce pan and let cool fully. Put the other three ingredients in the bottom of a gallon jar. Cut up your veggies and pile in the jar. Top with the vinegar mixture. Put on the lid. Put in the fridge and let marinate for 3 days before trying it.
I have done pickling cucumbers, short zucchini spears, broken up cauliflower heads, thin slices of white turnip and peppers. I want to try broccoli next! Maybe celery?
My grandson Aiden who is almost four clamors for the pickle jar to come out when he eats meals here. I say, eat your food and you can have some pickles! He gobbles up his food and waits expectantly for me to fish out a pickle or two.
I like how fresh they are and how crunchy the pieces still are. Plus they have no additives or preservatives. You can keep adding veggies as you use them up. I think the tough part is fishing them out of the jar. The other day I lost a fork in there but luckily it didn’t go to the bottom of the jar; a cuke round stopped its descent! Now, go pickle fresh veggies and have some fun with it….
Originally posted by me late last summer 2014.