Three Pickles for the Lunchbox
Lavender Peppercorn - Spicy Dill & Cayenne - Black Mustard & Garlic
Begin by choosing your pickling vegetables and containers. I used three Weck jars... two 16 oz jars, and one 8 oz jar. I then used a mandolin on the 2nd-to-thinnest setting to slice half of an orange bell pepper. I used the mandolin on it's thickest setting to slice tons of pickling cucumbers. Note to all: I sliced waaaay more cucumbers than could fit in my jars. Oops.
Lavender Peppercorn Pickles (8 oz. jar)
1/2 C. Apple Cider Vinegar
1/2 filtered Water
2 tsp. Agave Nectar
2 tsp. Course Sea Salt
2 tsp. dried Lavender
2 tsp. whole Black Peppercorns
Spicy Dill and Cayenne (16 oz jar)
1 1/5 C. Apple Cider Vinegar
1 1/2 C. filtered Water
4 tsp. Course Sea Salt
1 tbsp. dried Dill
2 Bay Leaves
2 tbsp. whole dried Cayenne Pepper
Black Mustard and Garlic (16 oz jar)
1 peeled bulb of Garlic
2 tbsp. Black Mustard Seed
1 tbsp. dried Dill
2 tbsp. Course Sea Salt
For each individual recipe:
1. Cut and slice desired vegetables.
2. Place dried spices, herbs, and small vegetables in jars. And by "place," I mean arrange it all pretty if you're a nerd like me.
3. Heat liquids over low heat just until salt (and agave for first recipe) dissolve. Set aside to cool about 10 minutes.
4. Pour liquid into jars over vegetables, and seal.
5. Allow pickles to sit until just near room temperature, and refrigerate.
6. Let sit for 24 hours, and then...devour!
-Hannah
7/2013
Lavender Peppercorn Pickles (8 oz. jar)
1/2 C. Apple Cider Vinegar
1/2 filtered Water
2 tsp. Agave Nectar
2 tsp. Course Sea Salt
2 tsp. dried Lavender
2 tsp. whole Black Peppercorns
Spicy Dill and Cayenne (16 oz jar)
1 1/5 C. Apple Cider Vinegar
1 1/2 C. filtered Water
4 tsp. Course Sea Salt
1 tbsp. dried Dill
2 Bay Leaves
2 tbsp. whole dried Cayenne Pepper
Black Mustard and Garlic (16 oz jar)
1 peeled bulb of Garlic
2 tbsp. Black Mustard Seed
1 tbsp. dried Dill
2 tbsp. Course Sea Salt
For each individual recipe:
1. Cut and slice desired vegetables.
2. Place dried spices, herbs, and small vegetables in jars. And by "place," I mean arrange it all pretty if you're a nerd like me.
3. Heat liquids over low heat just until salt (and agave for first recipe) dissolve. Set aside to cool about 10 minutes.
4. Pour liquid into jars over vegetables, and seal.
5. Allow pickles to sit until just near room temperature, and refrigerate.
6. Let sit for 24 hours, and then...devour!
-Hannah
7/2013