Have a passion for pickles? You’re not alone. Many are intimidated by the pickling process, but we’re giving you a much simpler way to pickle veggies to perfection. No canning or fancy shmancy tools involved. Here’s how to do it:
Here’s What You’ll Need
- Your favorite veggies (We suggest buying local & fresh from McGonigle’s)
- Purified/filtered water – You’ll want to avoid using hard water for best results.
- Pure sea salt or “canning/pickling” salt – Avoid using table salt as the additives may make the brine cloudy.
- Canning jars
- Spices – Depending on the flavor you are trying to achieve, you can use fresh or dry spices/ingredients to pickle your veggies. You can find tons of recipes online!
How to Pickle Vegetables Using Only the Refrigerator
Start by washing and cutting your vegetables into the shape you’d like for them to be pickled in. Some vegetables — such as beets, brussel sprouts, carrots, ginger, green beans, okra and peppers — are enhanced by the blanching process, which means briefly cooking them in boiling water and then immersing them in ice cold water to stop the cooking process and preserve color.
Divide the vegetables into pint sized canning jars or mason jars. Don’t be afraid to mix different veggies together! Next, add your fresh or dry flavorings to the jars and make the brine to pour over the vegetables and seasonings. You can make either sweet or sour brine recipe depending on what flavor you’re going for.
Fill the jars with the brine, leaving a half inch from the top of the rim, but covering the vegetables completely. Place the lids on your jars and refrigerate for at least 24 hours before serving. These will stay good for about a month in your fridge, and are great for bloody mary’s or to top sandwiches.
No Time To Pickle? McGonigle’s Has You Covered!
Maybe you don’t have time to set up shop and pickle your heart out, but that doesn’t mean you still can’t enjoy some of ours at McGonigle’s! Here are a few of our favorite, out-of-the-box pickled items you can pick up in-store today! You can even take the label off and say you did it yourself (we won’t tell).
The Best Pickled Products From McGonigle’s Market
- Pickled Carrots: The natural sweetness of carrots balances the pickling process beautifully. Add these to your chuck roast for an extra tasty pop of flavor. However, since they are ready to eat, you’ll want to wait to add them to your oven roast until at least halfway through its cooking time.
- Pickled Asparagus: Drain off the excess pickling liquid and sauté the whole jar for a few minutes. Serve these hot off the stove with a gooey grilled cheese or alongside a savory Reuben sandwich. Trust us on this one… it’s tasty!
- Watermelon Rind Pickles: Yup, those watermelon rinds are good for something. Watermelon rind is magically transformed in the pickling process, leaving all the flavor of the watermelon, but none of the seeds! Toss these into a cob salad and wow your friends at your next party.
- Pickled Green Tomatoes: Spice up your BLT and add this simple twist in place of mayonnaise. These green tomatoes may not be fried, but we definitely think Kathy Bates would approve!
For the freshest produce & local products, stop by McGonigle’s Market. And for more helpful tips and tricks, check out our blog!