Beets, tomatoes, carrots, onions, asparagus, garlic, zucchini, jalapenos, celery, okra, cherry tomatoes, cucumbers, broccoli stems, radishes, melon rinds, grapes OR any other fruits of vegetables.
Herbs and spices such as bay leaves, mustard seed, coriander, turmeric, dill, cumin, garlic, ginger or chili peppers.
3 cups of white vinegar
3 cups of water
3 tablespoons of salt
Notes: This method can be used to to produce pickles that last for several months. It is very customize to what you have on hand and your personal taste.
Gather glass jars and clean them thoroughly.
Wash and cut up vegetables or fruit into bite sized pieces.
Combine vinegar, water and salt in a deep saucepan or pot, along with your herbs and/or spices to make your pickling brine. Bring your brine to a boil.
If your using harder vegetables or tubers, boil them for a few minutes in your pickling brine before putting into jars, otherwise place produce in jars then fill with recently boiled brine.
Place the lids on the jars and screw them on so that they are secure but not super tight. Place the capped jars into a large pot with water and boil for 10 minutes to pasteurize the contents of the jar and ensure prevention of any microbial growth.
Time (0.1hr) x Local living wage ($13.50) + Est. Expenses & Utilities ($2) / Jars = $3.87 per jar