Katie came by today and taught us some knife skills then showed us how to quick pickle. If you’d like a better explanation that I can muster, head over to Katie’s cool homesteading website, ie & y (ieandy.com) and download the PDF worksheet.
You’ll be making one jar with these instructions, here’s what you need:
- A jar
- Mustard seeds (1/2 teaspoon)
- Whole allspice (1/2 teaspoon)
- Black peppercorns (1 teaspoon)
- Fresh dill (6 bunches)
- Water (4 cups)
- White vinegar (1/4 cup)
- Sea salt (1 teaspoon)
- White sugar (2 tablespoons)
- Veggies (choose enough to fill the jar)
Let’s get started!
Combine water, vinegar, salt, and sugar in a small sauce pan. Bring to a boil, then set aside and let cool.
Add the mustard seeds, peppercorns and allspice to your jar.
Wow, look at you go! Now that everything is in the jars it’s time to stuff them with veggies.
Once they are packed nice and tight just add the brine! Lock those lids and stick it in the fridge for 24 hours. After that they are good for 2 weeks.