Spring Pickles

April 13, 2017

Spring Pickles
Print Recipe
Servings Prep Time
2 4qt. jars 30 min
Passive Time
3 hours
Servings Prep Time
2 4qt. jars 30 min
Passive Time
3 hours
Spring Pickles
Print Recipe
Servings Prep Time
2 4qt. jars 30 min
Passive Time
3 hours
Servings Prep Time
2 4qt. jars 30 min
Passive Time
3 hours
Ingredients
Brine
Pickling vegetables
Servings: 4qt. jars
Instructions
  1. Divide the rosemary, thyme, peppercorns, and dried chiltepins between two, 4-quart mason jars. Divide the carrots, turnips, green onions, and fennel between the two jars.
  2. Bring the water to a boil in a medium-sized saucepan. Add the garlic cloves to the water and boil for five minutes. Add the vinegar and salt to the pan and stir the brine until the salt dissolves. Place 5 cloves of garlic in each jar. Pour 3 cups of brine into each of the mason jars. Allow the contents of the jars to come to room temperature before sealing them with a lid and storing them in the refrigerator.
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