In a Pickle

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Brining Pickles

Linda Ziedrich is the author of The Joy of Pickling.  She recommends that beginners start by pickling green beans in vinegar.

Tarragon or Basil Beans

6 garlic cloves, sliced
36 whole black peppercorns, crushed
3 lbs young, tender snap beans, trimmed, if needed to 4 inches
6 tarragon sprigs or 12 basil sprigs
3 1/2 cups white wine vinegar
3 1/2 cups water
2 Tablespoons pickling salt

1. Divide the garlic and peppercorns evenly among 6 pint mason jars.  Pack the beans vertically into the jars, adding 1 tarragon sprig or 2 basil sprigs to each.

2. In a saucepan, bring to a boil the vinegar, water and salt.  Pour the hot liquid over the beans, leaving 1/2 inch headspace.  Close the jars with two-piece caps.  Process the jars for 5 minutes in a boiling water bath, or pasteurize them for 30 minutes by immersing them in a water heated to 180 to 185 degrees.

3. Store the cooled jars in a cool, dry, dry place for at least 3 weeks before eating the beans.  After opening a jar, store it in the refrigerator.

Pickled Eggplant Cubes

3 cups white wine vinegar
2 1/4 lbs slender eggplants, peeled and cut into 3/8 to 1/2 inch cubes
2 Tablespoons crushed garlic
1/3 cup loosely packed small fresh basil leaves
2 tsps pickling salt

1. In a nonreactive saucepan, bring the vinegar to a boil.  Blanch the eggplant in the vinegar for 2 minutes, in three or four batches.  In a bowl, toss the eggplant with the garlic, basil and salt.

2. Pack the eggplant into pint mason jars and pour the boiling vinegar over, leaving 1/2 inch headspace.  Close the jars with two-piece lids.  Process the jars for 10 minutes in a boiling water bath.

3. Store the jars in a cool, dry, dark place for 1 week or longer before eating the eggplant.  After opening a jar, store it in the refrigerator.