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Techniques, tips and memos about making food and drinks.


Quick pickling To try

  • 1 pound - Fresh vegetables
  • 2 sprigs - Fresh herbs
  • 1-2 teaspoons - Whole spices
  • 1 teaspoon - Dried herbs / ground spices
  • 2 cloves - Garlic
  • 1 cup - Vinegar
  • 1 cup - Water
  • 1 tablespoon - Kosher salt

Wash and dry 2 pint-sized containers. Add the herbs, spices, garlic. Wash & cut vegetables and pack the containers tightly until 1/2 inch from the top.

Combine the vinegar, water, salt and sugar over high heat. Bring to a boil stirring. Cool a bit and pour to fill the containers, still leaving 1/2 inch of air. Remove any air bubbles.

Seal the jars, let cool and refrigerate. Wait at least 48h before opening them. You can store them in the refrigerator for about 2 months.