This post was entirely inspired by my boyfriend who pretty much eats pickles like some people eat potato chips. Till I met him, I was unaware anyone could go through so many jars of pickles in one sitting. It took a little while to get used to, as I am personally not a fan of pickles (or pickle breath, for that matter) but while thinking up ideas for healthy/low fat snacks to post on the site I realized that my boyfriend had a pretty ‘sweet and skinny’ addiction. I mean, in essence, he just loves jazzed up vegetables! Of course, my next logical step was to look up how to make these myself because everything is healthier and better for you when you know all the ingredients you’ve put into it. Well I stumbled upon this recipe in my search and made some pickled tomatoes for the boy. So give ’em a whirl, they’re pickle-lover tested and health freak girlfriend approved. 😉
10 cloves of garlic, peeled
2 cups white vinegar
6 teaspoons of kosher salt
Several sprigs of fresh dill
1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon mustard seed
1/2 teaspoon black peppercorns
1/2 teaspoon pink peppercorns
And then whatever veggies you’d like to pickle!
Bring 4 cups of water to a boil, reduce the heat so that the water simmers and then add your garlic. Cook them for 5 minutes. Now add your vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
In 2 clear one quart jars, place a few sprigs of dill. Divide all your seeds and peppercorns between the jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Now stuff as many of your vegetables as you can in your jar! You want them to be tightly squeezed in there!
Back at the stove, bring the brine to a boil. Pour it over the vegetables completely and let it cool before covering. Once it’s back to room temp you can stash it away in your refrigerator!
They taste good after only a few hours but even better after a few days! My boyfriends still saving some of his so that they keep pickling!
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