A simple pickle recipe that’s great for pickling broccoli, cauliflower, radishes, onions, cucumbers, and more!
Reading: how to make fresh vinegar pickles
She’s truly your friend in the kitchen and her writing is charming, witty, and just fun to read. Some of my favorite sections are:
Equip your Ship: Setting up your kitchen without winning the lottery Methodology & Madd Skills: Learning how to cook without books or your laptop Kitchen Kick-Ass: Tapping into your inner depression-era granny Using Stuff Up: Preserving projects any beginner can handle
Since I’m clearly a beginner at preserving projects, I instantly gravitated to her recipe for Any Vegetable Vinegar Pickles. Any recipe that has “any vegetable” in the title, is my kind of recipe. I chose cauliflower, broccoli, red onions, radishes, and cucumbers along with a few various spices. Her brine recipe was quick and easy to make. The hardest part is the waiting – she suggest stashing them in the back of your fridge and not touching them for at least a week, although she says 2-3 is the best. (We’ll see if I can hold out that long!)
Click here to go buy her book!
Also, be sure to check out Kate’s blog, as well as these fine fellow bloggers who have also written posts about the book: Food in Jars, Healthy Green Kitchen, Local Kitchen Blog, Autumn Makes and Does, Punk Domestics, Spinach Tiger, and Local Savour.
the giveaway is now closed, a winner has been notified
I used these Ball jars (and also the smaller version).
recipe published with permission from Harper Collins.