Pickle Recipes

1. Classic Dill Pickles

Ingredients: Cucumbers, water, white vinegar, fresh dill, garlic cloves, black peppercorns, kosher salt.

1. Sterilize jars by boiling them in hot water.
2. Mix water, vinegar, and salt in a saucepan and bring to a boil to create the brine.
3. Pack cucumbers, dill, garlic, and peppercorns into jars.
4. Pour hot brine into jars, leaving 1/2 inch of space.
5. Seal and refrigerate. Ready in 1-2 days but better after a week.

2. Spicy Korean Kimchi

Ingredients: Napa cabbage, daikon radish, green onions, gochugaru, garlic, ginger, fish sauce, salt.

1. Slice cabbage and radish. Toss with salt and let sit for 1-2 hours to release water.
2. Rinse and drain the vegetables.
3. Blend garlic, ginger, gochugaru, and fish sauce to make a paste.
4. Mix paste with vegetables and pack into a jar.
5. Press down to remove air pockets. Leave to ferment at room temperature for 1-5 days, then refrigerate.

3. Quick Pickled Red Onions

Ingredients: Red onions, apple cider vinegar, sugar, salt, water.

1. Thinly slice onions and place them in a jar.
2. Boil vinegar, water, sugar, and salt until sugar dissolves.
3. Pour the hot mixture over the onions.
4. Cool, seal, and refrigerate. Ready to eat in 30 minutes!

4. Indian Mango Pickle

Ingredients: Green mangoes, mustard seeds, fennel seeds, fenugreek seeds, turmeric powder, red chili powder, mustard oil, salt.

1. Cut mangoes into small pieces and coat with salt. Let sit overnight to release moisture.
2. Roast and grind mustard, fennel, and fenugreek seeds.
3. Heat mustard oil until smoking, cool slightly, and mix with turmeric and chili powder.
4. Toss mango pieces with spices and oil. Store in a jar and let sit for 3-4 days in the sun before consuming.

5. Pickled Carrots and Daikon

Ingredients: Carrots, daikon radish, white vinegar, water, sugar, salt.

1. Julienne carrots and daikon and sprinkle with salt. Let sit for 15 minutes, then rinse.
2. Mix equal parts vinegar and water, and add sugar to taste.
3. Pour the brine over the veggies in jars and refrigerate. Ready in 24 hours.

6. Sweet and Spicy Jalapeño Pickles

Ingredients: Fresh jalapeños, white vinegar, sugar, water, garlic, mustard seeds.

1. Slice jalapeños and pack them into jars with garlic and mustard seeds.
2. Heat vinegar, water, and sugar until the sugar dissolves.
3. Pour hot brine over jalapeños. Cool, seal, and refrigerate. Ready in 1-2 days.