Pickling is a science and a craft, which is why I find it so appealing. In my attempt to make my kitchen pantry a more DIY endeavor, I am learning how to pickle my own vegetables. Pickling is an easy, fun, and cost-effective way to have healthy snacks around that last quite a while. Most importantly, I love DIY food projects because I can select organic ingredients and create a product without artificial additives.
For this pickling session, I made some carrot sticks pickled in apple cider vinegar with a little bit of sugar and salt for the brine. To enhance the flavor I added whole garlic cloves, chili peppers, coriander, dill seeds and sichuan peppercorns.
Next I pickled red onions, which I picked straight out of the backyard. These glistening purple gems were much simpler to prepare as they only required red wine vinegar, sugar and salt. They are the perfect accompaniment to a sandwich, on top of a salad, with a bagel with lox and schmear, or tacos.
Here are the finished products side by side: