My Favorite Pickle Recipes

Pickling is a beloved tradition, often passed down through generations. That is decades of delicious pickle recipes, culminating in tangy veggies for BBQs, picnics, family dinners, and a quick, crunchy snack. When most people think of pickles, they think of cucumbers in a pickling brine because that’s the common pickle. However, pickling is a method of preservation that can be used on almost any vegetable. My grandmother believed it was a way of capturing the essence of each season’s bountiful garden in a jar. Her passed-down passion for pickling has inspired me to experiment with various recipes, some of which I have included. Read on for inspiration to pickling from the comforts of your own kitchen!

Pickling: A Passion Rich in Health Benefits

The aroma of vinegar and spices brings memories flooding back, especially in the summers when my grandma and mom would spend hours pickling and canning that season’s harvest. I learned so much during those summers. The health benefits of pickling, for example. Did you know that when you pickle a vegetable, it traps the nutrients, making it as wholesome as the day it was picked? Freshness and flavor are at its peak, ensuring a healthier, more nutritious snack that you can have throughout the year.

Homemade pickles are brined in controlled ingredients—no artificial preservatives or additives, and you can control sugar and sodium levels. Different vegetables give you different nutritional benefits. For instance, cucumbers are loads with potassium for muscle function and heart health, kale and romaine lettuce are rich in vitamin k for bone health, and bell peppers carry vitamin c to bolster your immune system.

Over time, vegetables become fermented in the brine, imbuing them with probiotics that are crucial to gut health. Probiotics are beneficial microbiomes that aid in better digestion, enhanced immune function, and mood regulation.

Other health benefits include:

• Anti-inflammatory and anti-cancer phenolic compounds.
• Heart-protective flavonoids.
• Beta-carotene for better vision and immune health.

The vinegar used in a pickling brine has been linked to improved insulin sensitivity and lower blood sugar spikes. This makes pickled vegetables an especially good choice for diabetics. Additionally, the balance of electrolytes and sodium in the brine is good for hydration!

Mama’s Candy Pickle Recipe

This was my mama’s favorite candy pickle recipe.  When she passed away, I decided to carry on her tradition of her crispy, crunchy delights.  It holds a special place in my heart, and I hope you can find an equally special place for it in your kitchen.

What you need:

7 pounds cucumbers

3 cups lime juice

8 cups vinegar

5 pounds sugar

1 tablespoon salt

1 tablespoon mixed spices

1 teaspoon whole clovers

 

What you do:

Slice the cucumbers and pack them into a large two- to three-gallon pot, then pour lime juice in with one gallon of water. Let stand and marinate for 24 hours. Drain and rinse cucumbers. Pour in vinegar, sugar, salt, mixed spices, whole clovers, and let marinate for another 24 hours. Heat the mixture on the stove until close to boiling. Then cool, seal in mason jars, and refrigerate or store in a cool, dry place, like a pantry or basement shelf.

Perfecting Pickled Beets  

Beets are vivacious in color and flavor, but they also pack a punch of folate, manganese, and fiber. Here’s a delicious pickling technique to preserve your fresh beets this gardening season!

What you need:

4 medium cooked, sliced beets

1 cup white vinegar

1/2 cup water

1/2 cup sugar

1 teaspoon salt

1/2 teaspoon ground cloves

What you do:

Combine vinegar, water, sugar, salt, and cloves in a large pot, then bring to a boil. Add the sliced beets to the mixture. Simmer for 5 to 10 minutes. Reduce heat, transfer to sealed, sterilized mason jars, and refrigerate.

Quick and Easy Refrigerator Pickles

Quick pickles give you the flavor of a good cucumber pickle without fermentation. It takes less than 3 hours to make, perfect for a BBQ.

What you need:

2 cups sliced cucumbers

1 cup water

1/2 cup white vinegar

1 tablespoon sugar

1 teaspoon salt

1 minced garlic clove

1 teaspoon dill weed

 

What you do:

Pack cucumbers, garlic, and dill in a mason jar. Bring water, vinegar, salt, and sugar to a boil in a pot until the salt and sugar dissolves. Then pour the homemade brine over the cucumbers. Seal and refrigerate for 2 hours (at least). The longer it refrigerates, the more the cucumbers will pickle.

 

Pickled Jalapenos: Adding Some Heat

Perfect for anyone that loves some heat, when pickled, fresh jalapenos will become hotter and more flavorful over time. The longer you leave them to ferment, the more heat you can expect in your dish.

What you need:

10 sliced jalapenos

1 cup white vinegar

1 cup water

1 tablespoon sugar

1 tablespoon salt

 

What you do:

In a large mason jar, pack jalapeno slices. Then bring vinegar, water, sugar, and salt to a boil in a pot. Once the sugar and salt have dissolved, pour the brine mixture over the jalapenos. Seal and refrigerate.

Pickling Tips and Tricks: Can You Pickle Anything?

Pickling is an immersive, calming kitchen experience, flooding you with the satisfaction of preserving your own food and creating delicious snacks, side dishes, and condiments. Here are some tips and tricks to help you make the perfect pickle.

• Use pickling salt. Table salt will cloud your brine and increase the sodium levels of your pickles.
• Pickle when vegetables are fresh and firm. Overripe produce creates soft pickles without any snap or crunch.
• Completely submerge your vegetables in the brine mixture. Pickles left out of the brine are susceptible to mold.
• Sterilize your mason jars by boiling them (and lids) in hot water for at least 10 minutes. This kills bacteria and prevents spoilage.

Mrs. Wages makes quick and easy pickle mixes for cucumbers, beets, zucchini, onions, and whatever vegetable you would love to pickle. I love the Zesty Bread and Butter pouch because it adds a kick to my pickles. Add fresh dill for traditional pickle flavor with Mrs. Wages Dill Pickle Pouch!

Looking for a fun way to learn how to can your own garden-fresh foods? Join us at Stoney Creek Farm for a Canning 101 class on July 13 from 10am to noon. Interested in a canning class for a group of 10 or more? I am happy to accommodate your group! Send me an email at stoneycreekfarmtennessee@gmail.com!  By the way, if you are not located in middle Tennessee, then check out my online canning class:  Online Canning 101 Course