Pickle grab-bag (vinegar preserved)

Posted by on 10/12/2012

This week was a good one. I got GREAT news from my doctor, scan showed no spread of cancer and my blood  test was also quite good! Exactly what I wanted to hear before my birthday (Saturday).  I celebrated my birthday with a trip to kingsland farmers market where I picked up a large supply of vegetables; after such I attended a Christmas party.

Today was dedicated to pickles. I had picked up cauliflower, carrots, cucumbers, mushrooms, onions, green beans, hot peppers, and sweet peppers. This gave me a chance to try out many different types of pickles!

Pickle one:


One head of cauliflower, cleaned and cut into bite sized bits
Green beans, cut into inch long pieces
Carrots, peeled and sliced
Bell peppers chopped into inch squares
Hot pepper
Mustard powder
Bay leaf
Chilli powder
Curry powder

Pack sterilized jars with chopped vegetables. Top with spices, clove of garlic, bay leaf, peppercorn. Add one hot pepper for jar.


Mix vinegar and water, bring to a boil. 1:1 ratio vinegar to water, with 1.75 tbsp salt for every two cups water. Boil 5 minutes. Pour over vegetables, lid the jars and seal in a boiling water bath for 15-30 minutes depending on elevation. Let sit overnight to cool; eat within a year.


Note: if you use powdered spices instead of whole, the brine may end up cloudy.

Pickle 2: mushroom marinade.


Clean, chop , mushrooms into quarters.


Boil mushrooms for 5 minutes in 2 litres water with 1/2 cup lemonjuice


Load them up in small jars. I had extra cukes so I got some of them ready too, sliced to go with sandwiches. Add a hot pepper and garlic to each jar.


Fill the jars with your hot brine, a marinade in this case.

Marinade: 1 1/2c olive oil, 2 1/2cup vinegar, onions, pickling spice, basil, oregano, chopped hot peppers.

Top theirs with lids after wiping the rims. I use paper towel dipped in vinegar to clean the oil off the rim.


Process 20m, take out and cool.


As with any pickle it is better after 6 weeks.

Third pickle:


Brine is 1:1 vinegar and water, 1.75tbsp salt per cup water.  To this was added pickling salt, curry powder, mustard, pickling spice.  Boiled 5 minutes to mix.

Vegetables are cucumbers, sliced lengthwise to use as sandwich toppers.  Seal and process 20min.

Now my cupboard is filled with pickles made myself, and I have jars of goodies to give away for Christmas. Hopefully I’ve given you an idea to help get rid of any extra vegetables you run across!

That’s it for now,


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