Extend the life of any veggie with this easy-to-follow pickling recipe. We used Rainbow Swiss chard here, but this recipe works for any hardy stem. Kale stems, collard green stems. And any veggie, like blanched green beans, jalapeños, and of course, onions.Print
This recipe makes enough pickling liquid for two, 1-quart jars.
- 2 cups vinegar: white wine vinegar, rice wine vinegar, red wine vinegar, or apple cider vinegar
- 2 cups water
- 2 1/2 tablespoons kosher salt
- 4 tablespoons granulated sugar
- 5–6 cups raw vegetables, cleaned and sliced into like sizes: kale stems, Swiss chard stems, radishes, onions, cauliflower florets, carrots, green beans (blanched), asparagus, cucumbers, bell peppers, zucchini, summer squash, and/or jalapeños
- 8–12 cloves garlic, slightly smashed
- 3 tablespoons dried spices: whole peppercorns, red pepper flakes, dried red chilies, fennel seeds, mustard seeds, coriander seeds, and/or celery seeds
- Fresh whole herbs and spices: dill, ginger, rosemary, and/or thyme
- 2 one-quart jars
- In a medium pot, bring vinegar, water, salt, and sugar to a boil. Remove from heat and let cool slightly.
- Layer in half of the raw vegetables, 4-6 cloves of garlic, 1 1/2 tablespoons of desired dry spices, and a handful of fresh herbs into each jar, leaving about an inch of space at the top.
- Divide pickling liquid evenly between both jars. Let sit at room temperature for 1-2 hours, then cover with an air-tight lid and transfer to the refrigerator for 6-8 hours before eating.
- Enjoy alone as a snack or add to sandwiches, tacos, salads, pizzas, soups, or pastas. Pickles will last 2-3 weeks in the refrigerator.