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How To: Pickle


Farmer Annie leading a pickling class at Goddard House Assisted Living!

To spice up any of your favorite vegetables, follow these simple steps:

1. Select your vegetable. If necessary, break the vegetable into smaller pieces to fit into your pint jar.

2. Add your herbs and spices. A couple of sprigs of fresh herbs and a couple teaspoons of dried spices will do well. Our favorite recipe is:

  • 2 teaspoons of salt
  • Pinch red pepper flakes (optional)
  • 2 small cloves garlic, roughly sliced or crushed with the back of a knife
  • 1.5 teaspoons black peppercorns
  • 1.5  teaspoons whole yellow mustard seed
  • 2 sprigs fresh dill

3. Add ¼ cup vinegar and ¼ cups water, or enough so that there is a ½ inch of space between the top of the jar and the level of vinegar. Don’t worry if it’s not covering the vegetables entirely!

4. Add 1 tablespoon sugar if desired.

5. Wipe the top of the jar and close the lid. Give it a good shake.

6. Place in the refrigerator and add a label if you’d like!

7. Your pickles should be ready in a few hours. They are their tastiest when eaten within a week of pickling, but are safe for munching on until a month after preparation. Enjoy!

Information adapted from recipe found here: http://www.seriouseats.com/recipes/2016/09/quick-dill-pickle-chips-recipe.html.

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