I am on a pickling kick and can’t stop. Luckily my husband really likes my recipe for pickles otherwise our fridge would overflow. I have two favorite pickling recipes, one is sweeter and the other more savory. You can sub in any vegetable you enjoy and I encourage you to get creative.  For example, pickled chard stems are delicious in salads or next to a pork chop.

Pickles:

4 pickling cucumbers

1/4 t coriander seeds

1/4 t mustard seeds

1/4 t crushed bay leaves

1/4 t fennel seed

6 T sugar

3 t salt

1 c really hot water

1/2 c rice wine vinegar

Slice cucumbers thin, 1/4 inch. In the bottom of a clean jar add the coriander seeds, mustard seeds, crushed bay leaves, and fennel seed. Put the sliced cucumbers on top. In a separate container, mix sugar, salt, really hot water, and rice wine vinegar. Once combined, pour over the cucumbers and seal jar. They are good in an hour but best after about 48 hours.

*This recipe is tweaked from the Momofuku cookbook

Pickled Okra:

1lb okra

1 small onion (chopped)

1/2 T garlic (chopped)

Basil, Oregano and Thyme

1 pint water

1 pint vinegar

5 T salt

2 T sugar

Blanch okra for 4 minutes. Then add the whole okra into clean jars. Before okra cools add  onion, garlic, and a sprinkling of basil, oregano and thyme.

Pour boiling brine solution over the warm okra mixture. Put the lid on the jar and boil in water for 15 minutes.

Allow to cool and refrigerate. These are also good in an hour but best after about 48 hours. The liquid mixture makes a lovely salad dressing.

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