(Prepping In Rural Iowa)

Pickling

Ferment Vegetables

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BASIC QUICK PICKLING BRINE

This is a simple pickling brine recipe. Make your own unique taste to your pickling by adding flavors such as:

• GARLIC
  
• DILL
  
• PEPPERCORNS
  
• CINNAMON
  
• VANILLA
  
• CLOVES
  
• And many more just get creative
  

Basic Pickiling Brine Recipe

INGREDIENTS

• 2 cups apple cider vinegar
  
• 1/2 cup sugar
  
• 2 tablespoons kosher salt
  
• 1 tablespoon black peppercorns
  
• 1 tablespoon mustard seeds
  

PREPARATION

Bring vinegar, sugar, salt, peppercorns, mustard seeds, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes. Place vegetables, pickels or eggs in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over carrots. Let cool to room temperature, then cover and chill at least 2 hours before serving.

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Simple Sour Pickle Brine Recipe

Makes: 6 cups. Combine

• 3 cups distilled white vinegar (or cider vinegar)
  
• 3 cups water
  
• 2 tablespoons plus 2 teaspoons sea salt
  
• 2 tablespoons sugar
  
• 1 tablespoon of your coiche of flavoring: dill, clove, peppercorn, ect..
  

in a large saucepan. Bring to a boil and stir until the salt is dissolved. Let boil for 2 minutes. Remove from the heat.

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Simple Sweet Pickle Brine Recipe

Makes: 6 cups. Combine

• 3 cups distilled white vinegar (or cider vinegar)
  
• 3 cups water
  
• 1 1/2 cups sugar
  
• 1 tablespoon plus 1 teaspoon sea salt
  
• 1 tablespoon of your coiche of flavoring: dill, clove, peppercorn, ect..
  

in a large saucepan. Bring to a boil and stir until the salt and sugar are dissolved. Let boil for 2 minutes. Remove from the heat.

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Simple Dill Picles

INGREDIENTS

• 8-10 small pickling cucumbers (about 3 pounds/1.5kg)
  
• 2 cups (500 mL) white vinegar
  
• 2 cups (500 mL) water
  
• 2 tablespoons (25 mL) pickling salt
  
• 4 heads fresh dill or 4 teaspoons dill seeds (20 mL)
  
• 4 small cloves garlic
  

PREPARATION

Cut a thin slice from the ends of each cucumber Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil. Remove hot jars from canner. Place 1 head fresh dill or 1 tsp (5 mL) dill seeds and 1 clove garlic into each jar; pack in cucumbers. Pour boiling vinegar mixture over cucumbers to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for pint (500 mL) jars and 15 minutes for quart (1 L) jars as directed for Longer Time

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EASY PICKLED EGGS

INGREDIENTS:

• 12 hard boiled eggs, peeled and cooled
  
• 2-3 sprigs fresh dill
  
• 1 clove garlic
  
• 3 cups white vinegar
  
• 1 cup water
  
• 1 teaspoon coarse salt
  
• 1 large onion, thinly sliced
  
• 1 bay leaf
  
• 1/3 cup sugar
  
• 4 teaspoons pickling spices
  

DIRECTIONS:

Place all ingredients except eggs, garlic, and dill in a saucepan. Bring to a boil, reduce heat and simmer 5 minutes. Cool slightly. Add garlic clove to the jar. Place 3 eggs in a large jar. Top with some of the cooked onion slices and a sprig of dill. Repeat until the jar is full. Pour the liquid over the eggs and seal the jar. Refrigerate at least 3-4 days before eating (1 week is best).

#1 Place Eggs in Jar	#2 Cook Brine	#3 Get Jars
# Pour Brine over eggs	#5 Seal Jars My Freshly Seasond Cast Iorn