recipe box: five

pickling cucumber & baby corn

what you need

cucumber: two

baby corn: four cups

white vinegar: sixteen ounces/one bottle

red pepper: two tablespoons

salt and pepper: one teaspoon each

pickling jars: two

what to do

I used smaller jars because it's what I have

 and like the portion size.

 cut cucumber- some thick, some thin.

 place in jar.

add seasonings:

 one tablespoon red pepper.

 one teaspoon of salt.

 one teaspoon of pepper.

cut whole baby corn in one inch pieces.

place in jar.

repeat seasonings.

I pickle the short cut way.

 add vinegar just a little above the

 cucumber and baby corn

top with lid.

 bring to a boil about two inches of water in pot

 put jars in and boil for ten minutes 

or until lid is sealed

 (doesn't pop when pressed on)

don't want to do it my way?

 that's okay! here's another option.

 In a large stainless steel saucepan, 

combine vinegar, water and salt. 

Bring to a boil and stir until salt is dissolved

Pour boiling brine over vegetables up 

to 1/4-inch from top of jar. 

Wipe the lip of the jar and seal with lid and ring.

Let rest in a draft-free area. 

Vegetables will ferment in the refrigerator in about 2 weeks.

For longer storage, place hot jars into a boiling 

water bath with 1 inch of water covering the tops. 

Simmer for 10 minutes.

Remove to a draft-free area and once cooled 

check that lids have properly sealed. 

If the lids do not spring 

back when pressed they are sealed. 

Refrigerate any jars that have not sealed.

have you ever pickled anything?

if not, it's super easy.
if you have, do share!!

I love the benefit of a long shelf life-

the longer they sit, the better they are.