Pickled Pink

Styling by Taylor Bennett
Photography by Kelly Moore Clark

Pickling is a simple way to preserve produce from harvest before colder temperatures move in. We’ve put together an easy step-by-step on how to get started. 

WHAT YOU’LL NEED:
1 pound of fresh vegetables
2 sprigs of fresh herbs (dill, rosemary, or thyme)
1 teaspoon spices
2 garlic cloves, smashed
1 cup apple cider or white vinegar
1 cup water
2 teaspoons pickling salt
1 tablespoon sugar

Prepare jars by washing in soapy water and rinse well and let dry. Wash and dry vegetables and cut into desired shapes. Add the herbs, spices and garlic that you are using evenly between jars. Pack vegetables into jars making sure there is 1/2 inch space from the rim of jar. Make a brine by adding vinegar, water, salt and sugar in a saucepan and bring to a boil. Make sure to dissolve salt and sugar. Pour brine over the vegetables and leave 1/2 inch from the top. Gently top jar to remove any air bubbles. Seal the jars. Let cool and store in the refrigerator. NOTE: This pickling recipe must be stored in refrigerator and can be used up to 2 months.