Return to Content

Perpetual Pickles

Perpetual Pickles
0 votes, 0.00 avg. rating (0% score)
by
This is more of a marination than a pickling.

Ingredients:

  • cider vinegar
  • 2 or 3 dill heads
  • 2 or 3 cloves garlic, peeled
  • 1/4 to 1/2 cup pickling salt per gallon of liquid
  • 2 or 3 bay leaves
  • 1 tablespoon black peppercorns
  • 1 tablespoon whole mustard seeds
  • assortment of freshly picked, clean, young vegetables (baby carrots, beans, cauliflower florets, cucumbers, peppers, small squashes, snap peas)

Instructions:

In a clean stoneware crock or 1-gallon glass jar, combine equal amounts of cider vinegar and water to half-fill the container. (Use bottled water if your tap water is chlorinated.) If desired, measure the total liquid in order to calculate the salt. Add the dill heads, garlic cloves, salt, bay leaves, peppercorns, and mustard seeds. Stir. Toss in the vegetables and set the crock aside, uncovered. Every day, eat the vegetables that you added the day before, then add more. (The vegetables should not be in the crock for more than 2 days.) Empty and clean the crock after 2 weeks and begin again.
Experiment with flavored vinegars and different fresh and dried herbs and spices.
Updated Friday, July 1st, 2011

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111