By: Candice Brunlinger, Herbalist
It has been an abundant season at the farm I volunteer at and the farm share I received barley fits in my fridge so I have had a great time these last couple of months pickling various veggies and greens. The abundance of pickled goods in my home has encouraged me to pass along jars to friends to enjoy and everyone keeps asking me for the recipe so I thought I would share it.
It has been an abundant season at the farm I volunteer at and the farm share I received barley fits in my fridge so I have had a great time these last couple of months pickling various veggies and greens. The abundance of pickled goods in my home has encouraged me to pass along jars to friends to enjoy and everyone keeps asking me for the recipe so I thought I would share it.
The spice blend has gone through various stages until I found the perfect blend for a delicious, flavorful, "Classic and Crunchy Dill Pickling" recipe. I also really enjoyed my "Rosemary Spiced" pickled nettle, dandelion and beet greens this year.
The recipes are for making re-refrigerated pickles, pickled veggies and greens. If you would like to can the pickled jars instead to store at room temperature, you will need to add sugar to the recipe, sterilize your jars and lids and cook the jars in a hot water bath. Please refer to other canning recipes for more info on that process. I personally do not like to use sugar in my pickled vegetables and from my understanding pickles do not can very well without the sugar so I only use the refrigerated method.
Delicious & Crunchy Classic Dill Pickling Recipe
*The following recipe makes 3 pints. I usually double the recipe to make 3 quarts or quadruple the recipe to make 3 half gallon mason jars so I use my limited fridge space more efficiently.
Ingredients:2 lbs Pickling Cucumbers (can pickle whole, sliced or in spears). Or use any other vegetable of your liking. See a list below for common pickling vegetables and greens.
1 1/2 cups of Filtered or Distilled Water
1 1/2 cups of food grade organic Distilled White Vinegar or Apple Cider Vinegar (ACV)
2 tbsp Salt (Do not use morton salt. Use kosher, grey sea salt, pickling salt, himalayan pink salt, or any other unrefined & unprocessed mountain or sea salt.)
6-12 cloves of Garlic [2-4 cloves per pint jar] (Use less if you mince or chop the garlic and use more if you keep the cloves whole.)
6 tbsp of fresh Dill Weed/Leaves [2 tbsp per pint jar] (Or use a flowering seed head if you prefer. If using dried dill, use 1 tsp of the seed or 2 tsp leaves per pint jar.)
1 tbsp Peppercorns [1 tsp per pint jar]
3/8 tsp of Mustard Seed [1/8 tsp per pint jar]
Grape leaf [add a 1 inch by 2 inch piece per pint] The tannin's in the grape leaf help maintain a crunchy texture.
Directions:
Add your garlic and spices into each mason jar (except salt). Measure out your water, vinegar and salt and add to a pot on high heat to make your brine.
*Note:The flavor of Apple Cider Vinegar (ACV) can overpower the traditional pickled flavor so many prefer to use distilled white vinegar. I personally use white vinegar to make cucumber pickles and I use ACV when I pickle greens and other veggies.
Bring the brine to a boil and stir occasionally to help dissolve the salt. While the brine is heating up prepare your cucumbers or veggies for pickling by rinsing them and cutting them as desired. Fully pack your jars, leaving 1 inch of extra space at the rim of the jar.
Once the brine has come to a boil, remove it from heat and pour in into the jars, filling it to about 1/2 inch from the top. Allow the jar to cool to room temperature and store in the fridge. Allow it to sit at least 2-3 days before eating but a week is recommended for full flavor. Full disclosure, I do enjoy snacking on them after only 15-20 minutes when they are still warm. The flavor isn't very strong yet but it is satisfying to eat a fresh warm pickle in anticipation.
Rosemary-Spiced Pickled Greens
I personally do not care much for the flavor of dill except with my cucumber pickles so I tend to use other spices to flavor my other veggies and greens. One of my favorites being Rosemary.
Just follow the directions mentioned above but omit the dill and add a small sprig of Rosemary (2-3 inch sprig per pint). The Rosemary has a strong flavor so a little goes a long way. I also love using thyme so I include a few sprigs of it as well. I continue to use the other spices as well (i.e. garlic, peppercorns, etc.)
I also prefer to use Apple Cider Vinegar for my pickled greens because I prefer the benefits of the raw mother culture, the organic is more cost effective than organic distilled and the flavor takes the edge off the bitterness of greens.
You can use any green but my personal favorites this year have been Stinging Nettle, Dandelion, Beet and Mustard greens.
A small portion of pickled greens can be eaten by themselves but the flavor can be strong for some so I recommend mixing the greens in with a salad or stir fry. The vinegar compliments many vinaigrette dressings in salads and it makes a nice marinade in sauteed dishes. If you don't mind the strong flavor, eat the greens as a side dish in a meal like you would fermented veggies. The ACV will support digestion and provide additional benefits in your meal.
Most recommend eating the pickled goods within 2-3 months but I have honestly used them until 6 months but keep an eye on them. That is if they stick around that long.
I make a lot of large batches during CSA farm season when our local veggies are abundant to last through the months or if I find that I have too many veggies that I will not be going through in my cooking I will pickle or freeze them to eat later and minimize food waste.
If you want your pickled cucumbers and veggies to maintain a crunchy texture, it is recommended to add something high in tannins. I personally use grape leaf since it is easy for me to access but white oak, sour cherry and horseradish leaves also have a long tradition being used to maintain crunchy pickled goods as well.
You can rotate the veggies and greens you pickle as well as the spices to create variety and switch things up. Here is a list of some veggies you can pickle and varying spices which are delicious in pickling blends:
Common Veggies and Greens for Pickling
Cucumbers
Cruciferous Vegetables - Asparagus, Broccoli, Cabbage, Collards, Cauliflower, Kale, Radish, etc
Rooted Vegetables - Beets, Carrots, Burdock root, Dandelion root, etc
Squash
Green Beans (or other color varieties)
Tomatoes - Avoid over-ripe and use either green, barley ripe or cherry tomatoes
Peppers
Onion, Garlic, Ginger, Turmeric
Greens - Chard, Kale, Collards, Beet Greens,
Stinging Nettle (pickling reduces sting but maintains fresh quality so it is especially great to support allergies as well as all the other amazing and nourishing benefits of nettle)
Dandelion greens, stalks, flowers or root (I tend to pickle the root separately from the parts growing above grown)
And just about any other veggie or green you can think of pickling
Delicious Spices used for Pickling
Pickling Blends
It is easy to find varying pickling blends packaged or in bulk and ready to use for convenience
Garam Masala & Curry Blends
It is becoming popular to use either of these Indian spice blends for pickling so give it a try to switch things up create a little variety among your pickled goods.
Grape leaf [add a 1 inch by 2 inch piece per pint] The tannin's in the grape leaf help maintain a crunchy texture.
Directions:Add your garlic and spices into each mason jar (except salt). Measure out your water, vinegar and salt and add to a pot on high heat to make your brine.
*Note:The flavor of Apple Cider Vinegar (ACV) can overpower the traditional pickled flavor so many prefer to use distilled white vinegar. I personally use white vinegar to make cucumber pickles and I use ACV when I pickle greens and other veggies.
Bring the brine to a boil and stir occasionally to help dissolve the salt. While the brine is heating up prepare your cucumbers or veggies for pickling by rinsing them and cutting them as desired. Fully pack your jars, leaving 1 inch of extra space at the rim of the jar.
Once the brine has come to a boil, remove it from heat and pour in into the jars, filling it to about 1/2 inch from the top. Allow the jar to cool to room temperature and store in the fridge. Allow it to sit at least 2-3 days before eating but a week is recommended for full flavor. Full disclosure, I do enjoy snacking on them after only 15-20 minutes when they are still warm. The flavor isn't very strong yet but it is satisfying to eat a fresh warm pickle in anticipation.
 |
| Small Rosemary bundle with fresh sprigs |
I personally do not care much for the flavor of dill except with my cucumber pickles so I tend to use other spices to flavor my other veggies and greens. One of my favorites being Rosemary.
Just follow the directions mentioned above but omit the dill and add a small sprig of Rosemary (2-3 inch sprig per pint). The Rosemary has a strong flavor so a little goes a long way. I also love using thyme so I include a few sprigs of it as well. I continue to use the other spices as well (i.e. garlic, peppercorns, etc.)
I also prefer to use Apple Cider Vinegar for my pickled greens because I prefer the benefits of the raw mother culture, the organic is more cost effective than organic distilled and the flavor takes the edge off the bitterness of greens.
You can use any green but my personal favorites this year have been Stinging Nettle, Dandelion, Beet and Mustard greens.
A small portion of pickled greens can be eaten by themselves but the flavor can be strong for some so I recommend mixing the greens in with a salad or stir fry. The vinegar compliments many vinaigrette dressings in salads and it makes a nice marinade in sauteed dishes. If you don't mind the strong flavor, eat the greens as a side dish in a meal like you would fermented veggies. The ACV will support digestion and provide additional benefits in your meal.
Most recommend eating the pickled goods within 2-3 months but I have honestly used them until 6 months but keep an eye on them. That is if they stick around that long.
I make a lot of large batches during CSA farm season when our local veggies are abundant to last through the months or if I find that I have too many veggies that I will not be going through in my cooking I will pickle or freeze them to eat later and minimize food waste.
If you want your pickled cucumbers and veggies to maintain a crunchy texture, it is recommended to add something high in tannins. I personally use grape leaf since it is easy for me to access but white oak, sour cherry and horseradish leaves also have a long tradition being used to maintain crunchy pickled goods as well.
You can rotate the veggies and greens you pickle as well as the spices to create variety and switch things up. Here is a list of some veggies you can pickle and varying spices which are delicious in pickling blends:
Common Veggies and Greens for Pickling
Cucumbers
Cruciferous Vegetables - Asparagus, Broccoli, Cabbage, Collards, Cauliflower, Kale, Radish, etcRooted Vegetables - Beets, Carrots, Burdock root, Dandelion root, etc
Squash
Green Beans (or other color varieties)
Tomatoes - Avoid over-ripe and use either green, barley ripe or cherry tomatoes
Peppers
Onion, Garlic, Ginger, Turmeric
Greens - Chard, Kale, Collards, Beet Greens,
Stinging Nettle (pickling reduces sting but maintains fresh quality so it is especially great to support allergies as well as all the other amazing and nourishing benefits of nettle)
Dandelion greens, stalks, flowers or root (I tend to pickle the root separately from the parts growing above grown)
And just about any other veggie or green you can think of pickling
Delicious Spices used for Pickling
Pickling Blends
It is easy to find varying pickling blends packaged or in bulk and ready to use for convenience
Garam Masala & Curry Blends
It is becoming popular to use either of these Indian spice blends for pickling so give it a try to switch things up create a little variety among your pickled goods.
All Spice, Anise, Cardamom, Cinnamon/Cassia, Clove & Nutmeg
These spices pair really well together and are delicious in sweeter pickled recipes, especially pickled beets.
Bay Leaf
Bay leaf pairs well with most blends and adds a subtle flavor, rounding out and harmonizing the other spices in the blend. A little goes a long way and the Turkish bay is commonly preferred over other varieties as it's flavor is more mild and has less of a menthol aroma/flavor.
Caraway, Celery Seed, Coriander, Cumin
These bitter spices add a complex flavor to pickles and pair really well with pickled cabbage, roots and greens. They help support digestion, liver and blood sugar health as well as the immune system.
Chili Peppers
If you enjoy spicy pickled goods, then add any pepper of your choice. Red chili flakes are commonly added to pickling spice blends for an extra kick. Remember a little goes a long way. You can also use fresh peppers, whole or sliced. Pepperchinis, a sweet pepper commonly added to sandwiches and wraps, are pickled banana peppers. Jalapenos and other peppers can pickled to preserve and added into sauces, soups, stir fries, sandwiches, roasts, etc. when fresh peppers are not in season.
Dill Weed (Leaves) or Seed
This is used for a classic pickle flavor. Fresh is best but dried is also used. I found that if you do not use enough dill, the vinegar flavor can be a little strong. Dill seems to smooth the sharp taste of the vinegar. Dill has a long tradition being used to stimulate and support digestion.
Fennel Seed
This spice closely resembles dill and can used in a similar way but it has a sweeter and more licorice like flavor. It pairs really well with pickled tomatoes.
Garlic
Pickled garlic is a great way to preserve your abundant garlic harvest to use throughout the year. I personally like to pickle whole cloves to scoop out and slice/mince as needed in my cooking but I can appreciate the convenience of chopping or mincing the garlic before pickling it. Garlic is one of the main ingredients in cucumber pickles and contributes to its classic flavor.
Ginger
Pickled ginger is commonly used in Asian cuisine and almost always served with sushi. It is easy to make yourself using fresh ginger root or just add a couple coins into your pickled spiced blend for a delicious ginger flavor in your veggies. Ginger is a warming stimulant which increases circulation, relieves pain and inflammation, stimulates and supports digestion, liver and the immune system, protects the heart, prevents illness, colds and flu, etc. It is a great addition during the cold winter months when our body needs a little warmth and to relieve achy and stiff bones and joints and during cold and flu season.
Mustard Seed
This fragrant and pungent seed packs a lot of flavor and can easily over-power a pickling blend. I personally find 1/8 of tsp of whole yellow mustard seed per pint to be the perfect amount to compliment the overall pickled flavor.
Onion
Adding onion to pickling blends gives a delicious flavor and compliments well with garlic. Thinly slice the onions and either leave as rings or you can cut the ring in half.
Peppercorns
Black peppercorns have a truer peppered spice but white or colored peppercorns can also be used. Slightly grind the peppercorns for stronger flavor, otherwise, leave whole.
Rosemary
I love to use Rosemary in my pickled greens. The pungent and delicious flavor goes a long way so just add a small fresh sprig directly into the jar. I like to use rosemary and thyme instead of dill for my pickled greens. Rosemary also provides many other benefits including brain and memory support, stimulates the immune system, wards away colds and flu, eases headaches, supports digestion, liver, circulation, heart, inflammation, rheumatic conditions, arthritis, gout, etc.
Thyme
Thyme has a nice and subtle flavor that compliments just about any pickling spice blend. Add some fresh sprigs if you have them, otherwise, add a small amount of the dried leaves. Thyme has many benefits for digestion and the immune system. It helps to ward away colds, flu and respiratory infections.
***Let us know what you think of this recipe in the comments below. What spices or blends do you like to pickle with? What foods do you like to pickle?
By: Candice Brunlinger, Herbalist
About the Author:
Candice Brunlinger has
been studying and practicing herbal healing since 2004. Her interests include
incorporating plant medicine as a way of living, making herbal remedies,
cooking, growing herbs, gardening, teaching, writing and being a mom. She
teaches for the Northwest School of Botanical Studies & Humboldt Herbals,
Volunteers as a farm Herbalist, has a small clinical practice and an herbal
product line, Herbal Infusions.
You can visit her Nourishing Herbs blog or become a
member of her facebook group Herbal Living.
***Let us know what you think of this recipe in the comments below. What spices or blends do you like to pickle with? What foods do you like to pickle?
 |
| My nephew and son volunteering at the farm and learning how to plant |
***Let us know what you think of this recipe in the comments below. What spices or blends do you like to pickle with? What foods do you like to pickle?
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