Homemade pickled goodness

 

Recipes

1. Pickled Okra

Ingredients
1 pound fresh okra, washed and trimmed
2 cups white vinegar (5% acidity)
1 cup water
2 tablespoons kosher salt
1 tablespoon sugar (optional, balances the vinegar)
4 cloves garlic, peeled
1 teaspoon mustard seeds
1 teaspoon dill seeds or a few fresh dill sprigs
1 teaspoon red pepper flakes (optional, for heat)
½ teaspoon black peppercorns

Instructions
If canning, sterilize jars and lids by boiling them in water for 10 minutes.
If refrigerating, clean jars thoroughly with hot, soapy water.

Boil okra in water for 2–3 minutes, then immediately transfer to ice water to keep them crisp. This step is optional but helps preserve a firm texture.
In a saucepan, combine vinegar, water, salt, and sugar. Bring to a boil, stirring until salt and sugar dissolve.
Place garlic, mustard seeds, dill, pepper flakes, and peppercorns in the bottom of each jar. Pack okra upright as tightly as possible without crushing.
For the hot brine over the okra, leaving about ½ inch of headspace. Make sure all okra is submerged.

Seal and store
• For refrigerator pickles: Let jars cool to room temperature, then cover and refrigerate for at least 3–5 days before eating.
• For canned pickles: Process in a boiling water bath for 10 minutes, then cool and store in a cool, dark place. They will last several months.

Pickled okra is great on its own, in Bloody Marys, or as a tangy side.

2. Pickled Asparagus

Ingredients
1 pound fresh asparagus, trimmed to fit jars
2 cups white vinegar (5% acidity)
1 cup water
2 tablespoons kosher salt
1 tablespoon sugar (optional)
4 cloves garlic, peeled
1 teaspoon mustard seeds
1 teaspoon dill seeds or a few fresh dill sprigs
½ teaspoon red pepper flakes (optional)
½ teaspoon black peppercorns

Instructions:
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Instructions
Sterilize jars and lids by boiling 10 minutes (for canning) or clean thoroughly for refrigerator pickles.
Boil asparagus 1–2 minutes, then shock in ice water to keep crisp.

Combine vinegar, water, salt, and sugar in a saucepan. Bring to a boil, stirring until dissolved.
Place garlic, mustard seeds, dill, pepper flakes, and peppercorns in the bottom of each jar.
Stand asparagus upright in jars as tightly as possible.
For hot brine over asparagus, leaving ½ inch headspace. Ensure asparagus is fully submerged.

Seal and store
• Fridge pickles: Cool, cover, refrigerate 3–5 days before eating.
• Canning: Boil water bath 10 minutes, cool, store in cool, dark place for several months.

Pickled asparagus makes a great tangy snack, addition to salads, or a fun cocktail garnish.

3. Pickled Garlic

Ingredients
2 cups whole garlic cloves, peeled
1 cup white vinegar (5% acidity)
1 cup water
1 tablespoon kosher salt
1 tablespoon sugar (optional)
1 teaspoon mustard seeds
1 teaspoon black peppercorns
Fresh herbs like dill or thyme (optional)

Instructions
Sterilize jars and lids by boiling 10 minutes (for canning) or clean thoroughly for refrigerator pickles.

Boil peeled garlic cloves 1–2 minutes, then transfer to ice water. This softens the flavor and keeps garlic firm.
Combine vinegar, water, salt, and sugar in a saucepan. Bring to a boil, stirring until dissolved.

Place peppercorns, mustard seeds, and herbs (if using) at the bottom of each jar. Add garlic cloves, packing lightly but not crushing.
For hot brine over garlic, leaving about ½ inch of headspace. Ensure garlic is fully submerged.

Seal and store
• Fridge pickles: Cool, cover, and refrigerate 3–5 days before eating.
• Canning: Boil water bath 10 minutes, cool, store in a cool, dark place.

Pickled garlic mellows in flavor, becomes slightly sweet, and is great for cooking or snacking.

4. Pickled Watermelon Rind

Ingredients
4 cups watermelon rind, chopped (white part only, green outer skin removed)
1 cup sugar
1 cup white vinegar (5% acidity)
½ cup water
½ teaspoon salt
½ teaspoon whole cloves
½ teaspoon allspice berries
½ cinnamon stick (optional)

Instructions:
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Instructions
Remove any pink flesh and the green skin. Cut into 1-inch cubes.
Optional: Soak in cold water 1 hour to reduce bitterness.

In a saucepan, combine sugar, vinegar, water, and salt. Bring to a boil, stirring until sugar dissolves.
Add cloves, allspice, cinnamon, and watermelon rind to the boiling syrup. Simmer 10–15 minutes until rind is tender but still slightly crisp.

Transfer rind and syrup into sterilized jars. Ensure rind is fully covered.

Seal and store
• Refrigerator pickles: Cool, cover, refrigerate. Ready in 2–3 days; lasts 2–3 weeks.
• Canning: Boil water bath 10 minutes, cool, store in a cool, dark place for several months.

5. Pickled Carrots and Daikon

2 cups carrots, peeled and cut into matchsticks
2 cups daikon radish, peeled and cut into matchsticks
1 cup unseasoned rice vinegar
½ cup water
½ cup sugar
1 teaspoon salt

Instructions
Peel and cut carrots and daikon into thin sticks (~¼ inch thick).
Optional: Soak in ice water 15–30 minutes to keep crisp. Drain well.

In a saucepan, combine vinegar, water, sugar, and salt. Heat just until sugar and salt dissolve; no need to boil. Let cool slightly.

Place carrots and daikon sticks in a clean jar, packing lightly but not crushing.

Pour pickling liquid over vegetables, ensuring they are fully submerged. Cover and refrigerate at least 4–6 hours; flavor improves after 24 hours.
Keeps 2–3 weeks in the fridge.

Great on banh mi, spring rolls, rice bowls, or as a crunchy side.