I make them year-round for snacking, sandwiches, etc.
At least twice a month, sometimes weekly during harvest.
Usually in the Winter I use a combination from what I have in the crisper drawer.
Never exactly the same combination of veg but the brine basics are the same.
1-one cup of water, one cup of vinegar, in a small saucepan, on to simmer
- most often apple cider vinegar
2-add heaping Tbsp spice mix/seeds to the warming pan *
3-one tsp salt, glug of maple syrup or honey, (sugar optional)
- we don't like sweet at all in a pickle but a bit seems a nice balance of flavor
4-turn off heat when it simmers, let cool a bit while prepping veg/pickles
5-pack veg in 2 one pint jars and cover with brine/seeds, let cool to room temp, then fridge
- just add fresh water or vinegar if they need topping off to cover veg completely
Five east steps.
*I buy bulk whole seed and make a big batch of pickling mix in a pint jar...
whole seed peppercorn, celery, coriander, dill, mustard seed, bay leaves, hot pepper
flakes or a dried Thai hot.
fresh dill if I have it, garlic cloves, celery leaves, fresh habanero slices...
Best to do a trial small batch a see what combination of flavors you like. We like
mild spicy, low salt, low or no sugar, but lots of garlic.
I date my jars and use within a two week time-frame. Good longer but we like that fresh
flavor. I often use Persian, Armenian and Japanese cukes and veg that does not stay
crisp for much longer. I just make them more often. (and use less salt)...
I like to make long thin slices and thick rounds various thickness when just pickling
cucumbers...thin ones are great on a sandwich. Chopped up diced veg for tarter sauce,
added to tuna salad, or add olives for a muffuletta type chow.
This recipe is close to mine. Too many recipes on-line and too sweet and salty some of
them. (simmering the garlic first is a good idea) The pics are some of mine. That is
salsa on top of the cukes in the middle pic.
http://www.foodnetwork.com/recipes/t...recipe-2119945