Pickles!

Look who’s got some time on their hands (me pointing at myself)! I pickled some carrots, green beans and cucumbers the other day and now the jars are happily sitting in the fridge, waiting to be at their prime here in a few days. If they taste good, I may considering canning these babies.

Pickles are surprisingly easy to make, and most of the spices you’ll need are probably already in your shelves.

Here’s what I used:

6 garlic cloves
3 cinnamon sticks
3 bay leaves
3 tbsp yellow mustard seeds
3 tbsp coriander
3 pinches dill weed
3 tbsp black peppercorns
6 tsp salt
about 2 cups distilled white vinegar

green beans
carrots
cucumbers

Assemble green beans, carrots and cucumbers in 3 pint-sized jars. Add a third of the garlic and spices into each jar and fill halfway with vinegar. Top off each jar with water, seal and shake to dissolve salts and distribute the spices. Refrigerate for 3 days. Without canning, these should keep for about a month. (source: jam it, pickle it, cure it)