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PERFECT FOR JAR HOARDERS. my great aunt’s recipe weirdly easy to make it’s just like 2:3 ABC vinegar to water + like so much salt but just tasted it, ya know? If you want that bright pink put a slice of raw beet in there. Leave on the counter for like a week.
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Something fairly easy, but super delicious and rewarding to eat. (Cutting into fun shapes is necessary)
I used 3 cups water, 2 1/2 cups of vinegar, 2 tsp of salt, and 2 tsp of sugar for the brine. (I like mine a bit on the sweeter side, but I’ve heard sugar is optional)
The fun part is the customization of what veggies you want in there. My choice was cucumber, radish, daikon, red onion, and carrot.
The final touches to help with flavoring were garlic, pepper corn, dill, and Thai chilis. (highly recommend the chilis if you like a lil spice) I wonder what combo I‘ll try next.
Jan 29, 2025
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upon the request of murdonner, my sister in law’s recipe for pickled broccoli stems!!! super simple & a great way to use up something that’s normally food waste in a really really delicious way <333 it goes as follows:
chop up some broccoli stems & jam them all down as tight as possible into a jar with a quite generous pinch of salt. pour filtered water over the top - avoid any air bubbles. cover the jar with some paper towel so that it can breathe (secure with an elastic band), and then just chuck it in the cupboard for 3 or so days. once a day press the broccoli down with a clean metal spoon. start taste testing daily on day 3, and when it hits the desired level of pickled-ness just move it to the fridge and put an actual lid on the jar and ur set!!!!!
Apr 19, 2024
Something ancestral activated in me in recent years. Now nothing hits like beets and cabbage. Pickling them only reaches new heights. I simply love to fork a mouthful out the jar and over the sink on a quiet afternoon.
Feb 24, 2025
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It feels nice to have people show up! You see something cool and you learn something new!
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Some people are just gods at picking amazing projects
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