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
Read more: best kind of cucumber to make pickles from | Family Cuisine
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!
Read more: how to make pickles with english cucumbers | Family Cuisine
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.
Read more: how to make refrigerator beet pickles | Family Cuisine
