The way I decided to pick what i was going to pickle was by going to the local grocery store and see what popped out to me. While walking around i saw some really nice rainbow carrots, golden and striped beets as well as some jalapeño. I thought this would be a good variety of vegetables to pickle.
- 1 pound carrots, trimmed to fit in jar
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon pickling salt
- 1 cloves garlic
Peel carrots and cut into match sticks the size of the jar you are using. In one small pot boil water to blanch your carrot sticks for 30 seconds (if you like your pickled carrots softer you can leave them in for 90seconds). In a separate pot mix your vinegar, water and salt and bring to a boil. Thinly slice the garlic and place in your jar with the carrots and pour in the vinegar liquid. Place in the fridge fro 1 to 2 days before eating.
- 1/2 pound of golden beets (cut in quarters)
- 1/2 pound of striped beets (cut in quarters)
- 2 cup white vinegar
- 2 cup water
- 2tablespoon pickling salt
- 2 table spoons of sugar
Pill and slice both types of beets and then place in separate pots with water and cook till they are slightly tender(around 10-15mins). In another pot mix the vinegar, water, salt and sugar and bring to a boil. Place beets into two jars and cover with the liquid, place in the fridge for 1 to 2 days before consuming.
- 5 jalapeños (cut into rings about 2cms thick)
- 2 cup white vinegar
- 2 cup water
- 1/2 teaspoon pickling salt
- 1 clover of garlic (sliced thin)
Throw everything into a pot and boil until the peppers go from bright deep green to a pale green colour. In the jar add with the garlic, add the liquid and peppers in, then frigate for 1 or 2 days before enjoying.
After the two days i opened up jars and sampled the creations. The pickled beets and carrots died the water making product much deeper in colour, the peppers didn’t do anything to in terms of colour. When you open the beets up you smell the sourness/acidity of the vinegar, you smell the same with jalapeños but with the carrots you get a intense smell of garlic which wasn’t ideal. Im not one for really spicy things so when i tried the peppers i was pleasantly surprised that the pickling of them actually reduced a little bit of its heat and allowed you to get more of the mild pepper taste. The carrots were just not very good, all i tasted was the garlic and you lose all the flavours that would be associated with a sweet carrot. The beets for me turned out the best, you got the sourness from the vinegar but the natural sweetness/ earthiness of the beet still comes through on the after taste. One thing that all three still had was the firm “crunch” texture still which i think is really important in a good pickled product.
I thought the beets and jalapeños turned out well in terms of flavouring and overall appearance. Especially with the beets they were rather dull when they were boiled but after several days in the liquid they became very vibrant and looked very pretty. The carrots on the other hand i didn’t think were that successful, i wasn’t happy with two things. The first being the colour, i used purple carrots and using sitting in the liquid became very dark and almost unappealing. The second was the taste the garlic was very overpowering, it was all you tasted you lose the subtle sweetness of the carrot. So i would either reduce the amount by half or take it out completely next time.
I used the two sites below for a general guides for the ratios in each recipe, they were helpful for starting out pickling. I also used certain variations of them based on things I’ve seen my mom do, such as add in the sugar to beets.