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Pickles

Summer Vegetable Pickles

Ingredients

Makes 3 Quarts

6 cups white wine vinegar
4 cups water
3 tablespoons sea salt
15 black peppercorns
4 garlic cloves, peeled
1 tablespoon fennel seeds
½ cup sugar
3 fennel bulbs, cut into ½-inch wedges
2 small zucchini, cut into 5x ½-inch batons
1 small cauliflower, cut into florets
10 small red onion with tops if possible, halved
½ cup extra-virgin olive oil
½ cup balsamic vinegar

Directions

In a large nonreactive saucepan, stir together the vinegar, water, sea salt, peppercorns, garlic, fennel seeds, and sugar and bring to a boil. Boil 2 minutes, then add the fennel. Cook the fennel until just tender, about 4 minutes, and remove with a slotted spoon to a large bowl or platter.

 

Add the zucchini and cook until just tender, about 1 minute, then add to the fennel. Add the cauliflower and cook until tender, about 3 minutes, and remove to combine with the fennel and zucchini. Add the onions and cook until tender, about 2 minutes, and combine with other vegetables.

 

Return the cooking liquid to a boil and boil for 3 minutes. Remove the pan from the heat and stir in the oil and vinegar.

 

Divide the vegetables among several 1-quart canning jars and cover them with the cooking liquid. It there is not enough liquid, add a little white wine vinegar to cover. Allow the jars to cool, cover with lids, and refrigerate.

Basic Pickles

Ingredients

1 quart champagne vinegar

½ quart White wine vinegar

1 quart water

1 ½ cups sugar

2 star anise

½ tablespoons mustard seeds

2 bay leaves

½ tablespoons chili flake

5 cucumbers quartered

Directions

In a large non-reactive saucepan, bring the vinegars and water to a simmer, then add the sugar, star anise, mustard seed, bay leaves and chili flakes. Simmer for about 3 minutes.

 

Divide the cucumbers among several 1 quart canning jars and cover them with the cooking liquid. It there is not enough liquid, add a little white wine vinegar to cover. Allow the jars to cool, cover with lids, and refrigerator.

 

Refrigerate for 2 weeks, or to taste.

Sweet B&B pickles

Ingredients

2 ½ cups apple cider vinegar

2 ½ cups sugar

2 ½ tablespoon mustard seeds

2 ½ tablespoon Kosher Salt

1 medium onion, sliced into half-moons

2 ½ pounds cucumbers, sliced

Directions

In a large non-reactive saucepan, bring the cider to a simmer and add the sugar, mustard seed, Kosher salt. Simmer for about 3 minutes.

 

Divide the onions and cucumbers among several 1-quart canning jars and cover them with the cooking liquid. If there is not enough liquid, add a little white wine vinegar to cover. Allow the jars to cool, cover with lids, and refrigerator.

 

Refrigerate for 2 weeks, or to taste.

See the recipe

How-To Tuesdays

Pickles

Why settle for a plain old cucumber when you can have a pickle?  Make a simple brine and dress it up with spices to suit your tastes–pickling is super easy once you know this basic technique, demonstrated by pickle pro Jon Littleton of B&B Burger & Beer.

View the recipe for sweet B&B Pickles 

View the recipe for Basic Pickles

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Read the recipe

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