A Beginner’s Guide to Pickling

Dive into this Beginner’s Guide to Pickling Vegetables - featuring pickled jalapenos, pickled radish, and pickled carrots. Unbelievably easy (way easier than I expected), way cheaper than buying from the store, and so much tastier.

Skip to any part of the recipe by clicking on the links below:

• The Fundamentals

• The Method

• The Spruce

The Fundamentals

When pickling vegetables, you must have four ingredients:

• Water

• White Vinegar

• Sugar

• Salt

And, of course, your vegetable.

Now, I’ll typically cut up enough of the vegetable to fill about 2/3 to 3/4 of a mason jar. The ones I use above are just pasta jars that have been recycled! The breakdown for how much of each ingredient is listed below. I typically view it as “one serving”, so if I’m pickling two vegetables, I’ll double that amount.

• 1.5 cups Water

• 1.25 cups White Vinegar

• 1.5 tbsp. Kosher Salt

• 1/4 cup Sugar

These ingredients are combined together in a pot, and brought to a simmer, in order to incorporate/disintegrate the salt and sugar into the water and vinegar combination. It’s important, however, not to throw the heat on too high, as the salt and sugar can burn at the bottom of the pot.

I use a medium heat, and whisk briskly every so often to fully incorporate everything. I’ll chop up my vegetables while the pickling liquid is coming to a simmer. As soon as it reaches a simmer, it can be taken off the heat. Toss your vegetables into a container, and pour in your liquid over top. Make sure that all of the vegetables are completely covered, so using a taller, narrower container like a pasta jar is better than using a shallower container.

From here, let it sit, without any lid on, for at least an hour. A really good indication as to whether you’re good to go is when the liquid reaches room temperature. From there, you can go to town on them like I usually do, or toss ‘em in the fridge and leave overnight where the flavour will only get better.

The Method

1. Combine your water, vinegar, salt, and sugar into a pot, and place over medium heat.

2. After two or three minutes, whisk vigorously to combine the salt and sugar with the water/vinegar. It should be dissolved by the time you stop whisking. Leave the pickling liquid to come to a simmer.

3. While the liquid is coming to a simmer, chop your vegetables.

   • In the photo, I have Jalapenos, Radish, and Carrots.

4. Add the vegetables to the jar, enough to fill it approximately 2.3 to 3/4 of the way up. Take your liquid off of the heat as soon as it comes to a simmer, and pour inside your jar of vegetables, making sure that all of the vegetables are completely covered by the liquid.

5. Leave your container to cool, uncovered, for at least an hour.

   • A good indicator as to whether you’re good to go is when the liquid cools to room temperature.

6. Enjoy, or throw in the fridge overnight for an even better flavour.

The Spruce

• Switching up the type of vinegar you use will change both the colour and the flavour. Try using different vinegars for different vegetables.

  • Red Wine Vinegar for Red Beets

  • Apple Cider Vinegar for Green Beans

• Add some seeds or spices into your pickling liquid to adapt the flavour. Different spices like clove, anise, cumin and coriander seeds, etc. will add a great taste to your vegetables.

• Play with the ratios of vinegar, sugar, salt, and water. I like mine to have a more vinegar-y bite, but if you prefer it a bit more mellow, add more salt; a bit sweeter, add more sugar. Find what you think tastes best.