Pickles! Just reading the word makes my mouth water. Every year I entertain the idea of canning and pickling, but I’ve yet to jump in and do it. When living in Oklahoma, I was introduced to the wonder that is pickled okra, a delicious snack during the summer months, and would have to stop myself from eating the entire jar when offered a homemade batch. Could my fridge brim with homemade okra of my own?
Over the weekend I attended Bust Magazine’s Craftacular and was able to sample several of the amazing pickles made by Brooklyn Brine Co., a Brooklyn pickling company that makes “Damn Fine Pickles!” from NY state produce including Chipotle Carrots, Curried Squash and Fennel Beets. Understandably, their small batch pickles are pricey so I’ve yet to buy a jar, but they have indeed inspired me to give it a whirl myself.
When talking to the Brooklyn Brine Co.’s vendor about how easy I understood pickling to be, the advice was fairly encouraging and went something like this, “Yeah, just throw it in a jar, mix in some salt and vinegar, and put it in the fridge.” In the spirit of all the DIYers at the Craftacular, I was anxious to get home and get pickling.
Ginormous disclaimer here: I’ve yet to pickle. But, I did find a How-To blog post “The Guaranteed Easiest Way to Make Your Own Pickles” and it makes it seem rather simple. I also found a video on Hulu that offers the more traditional, somewhat more intensive method that involves sealing the jar. From what I can tell however, it seems pickling without the sealing process would be sufficient for most people just looking to pickle and eat pickles pronto.
Produce I’m tempted to pickle includes but is not limited to the following: okra, cucumbers, various peppers, carrots, garlic and asparagus. Also highly excited to use the leftover brine to create the McClure’s Bloody Mary Mixer recipe.
Any words of advice from readers who have pickled before I begin my pickling adventure?