Wash mason jars and lids in hot soapy water, rinse and place on a clean tea towel to dry, ready to fill.
Wash and prepare your vegetables into attractive bite sized pieces removing rinds and tough skin. If you are preparing carrots, beans, asparagus or any long vegetable, cut to the length of the jar allowing for ½ inch (1.2cm) space at the top. You will need approximately ¾ - 1 cup (175-250ml) of vegetables to fill each mason jar. Add your choice of pickling spices at the bottom of each jar, approximately 1-2 teaspoons (5-10ml) combined per jar.
Tightly pack the vegetables into each mason jar making sure to arrange them attractively. Tuck the herbs you are using throughout the jar while filling with the vegetables.
Make the brine by adding the water, vinegar, salt and sugar (optional) to a large pot. Bring to a boil and stir to dissolve the salt and sugar. Using a heat resistant cup or jug, carefully pour the brine over the vegetables leaving ½ inch (1.2cm) space from the top. Tap each jar gently as you fill it to release any air pockets. Add more brine if required. Place the lids tightly on jars and place upside down for a minute or two. This allows spices to flow toward the top of the jar and create a tight seal.
Cool pickles to room temperature and then store in the refrigerator for 24 hours before serving them for ultimate flavor. Store in the refrigerator for up to 2 months.
Queen Bee Note: Not only do these colorful jars of vegetables make great hostess gifts, they are also beautiful to arrange on a cheese or charcuterie board. Get pickling!!!!
Wash mason jars and lids in hot soapy water, rinse and place on a clean tea towel to dry, ready to fill.
Wash and prepare your vegetables into attractive bite sized pieces removing rinds and tough skin. If you are preparing carrots, beans, asparagus or any long vegetable, cut to the length of the jar allowing for ½ inch (1.2cm) space at the top. You will need approximately ¾ - 1 cup (175-250ml) of vegetables to fill each mason jar. Add your choice of pickling spices at the bottom of each jar, approximately 1-2 teaspoons (5-10ml) combined per jar.
Tightly pack the vegetables into each mason jar making sure to arrange them attractively. Tuck the herbs you are using throughout the jar while filling with the vegetables.
Make the brine by adding the water, vinegar, salt and sugar (optional) to a large pot. Bring to a boil and stir to dissolve the salt and sugar. Using a heat resistant cup or jug, carefully pour the brine over the vegetables leaving ½ inch (1.2cm) space from the top. Tap each jar gently as you fill it to release any air pockets. Add more brine if required. Place the lids tightly on jars and place upside down for a minute or two. This allows spices to flow toward the top of the jar and create a tight seal.
Cool pickles to room temperature and then store in the refrigerator for 24 hours before serving them for ultimate flavor. Store in the refrigerator for up to 2 months.
Queen Bee Note: Not only do these colorful jars of vegetables make great hostess gifts, they are also beautiful to arrange on a cheese or charcuterie board. Get pickling!!!!
