Double Header Pickling Recipes: Dill Pickles and Pickled Vegetables

Dill Pickles and Pickled Vegetables | BeckyAmyLew Paleo Recipes

Happy Friday! I am kicking off the Labor Day weekend with a double header post featuring two recipes. It is full-blown pickling season in the Lewis household and no vegetable is safe. If it fits in a mason jar, it will be pickled.

I tried some pickling last year for the first time, but they ended up being very heavy on the sugar and coriander. Nevertheless, it is a brand new year, and I was given two foolproof recipes that will satisfy all your pickling needs. Plus, there is no sugar involved, therefore Paleo-friendly. The best part is they are so easy! The process is a lot simpler than what I remembered. These recipes are very flexible, so play around with them and make them your own.   

 

Dill Pickles
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Ingredients
  1. Baby cucumbers
  2. 1 1/2 cup Water
  3. 1/2 cup Cider vinegar
  4. 1 Garlic clove
  5. 1 head fresh Dill
  6. 1 Tbsp canning Salt
  7. 2 tsp Minced dried onion
  8. 1 tsp Mustard seeds
Instructions
  1. Wash cucumbers, cut lengthwise into spears.
  2. Place head of dill in a clean pint sized jar. Add cucumber spears.
  3. Mix remaining ingredients together in a saucepan, bring to boil. Boil until salt is dissolved. Pour over sliced cucumbers, leaving 1/2 inch head space from top.
  4. Place lid on jar and set on counter for 3 days. Occasionally turning the jar upside down to let the flavors combine.
  5. After 3 days, place in refrigerator. Will store in the refrigerator for up to 1 year.
Notes
  1. ~Makes 1 pint.
  2. ~Use homegrown cucumbers from a farmers market. Cucumbers from the grocery store have wax on them that hinders the pickling process.
  3. ~Cut pickles however you want. I made spears and sliced pickles.
  4. ~I used sea salt instead of canning salt, because that is what I had.
  5. ~I used dried onion, because I was out of minced dried onion. Turned out fine.
  6. ~I boiled the lids and kept them hot before placing on jars to sterilize.
Adapted from Creative Homemaking
BeckyAmyLew http://www.beckyamylew.com/
Pickled Vegetables
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Ingredients
  1. Vegetable of choice
  2. 4 cups Water
  3. 2 cups Vinegar
  4. head of Garlic
  5. fresh Dill
  6. 6 tsp Kosher salt
  7. 1 tsp Coriander seeds
  8. 1 tsp Mustard seeds
  9. 1/2 tsp Black peppercorn
  10. 1/2 tsp Chili flakes (optional)
  11. 1 Jalepeno, split (optional)
Instructions
  1. In a saucepan, add water, vinegar, and salt. Bring to boil.
  2. In the bottom of each jar, add 1 crushed garlic clove and 1 sprig of dill. For spicy, add chili flakes and jalapeno.
  3. Divide seeds and peppercorn, add to each jar.
  4. Pack jars with vegetables tightly, leaving 1/2 inch head space from top.
  5. Pour hot liquid into jars, leaving 1/2 inch head space from top.
  6. Place lid on jar and set on counter for 3 days. Occasionally turning the jar upside down to let the flavors combine.
Notes
  1. ~Makes 4 pints.
  2. ~I boiled the lids and kept them hot before placing on jars to sterilize.
  3. ~No storage instructions available, but I am assuming they are the same as the Dill Pickles above.
Adapted from Jeff Fink
Adapted from Jeff Fink
BeckyAmyLew http://www.beckyamylew.com/