Sustainable Kitchen: Simple Pickle 101 SUMMer
Recipes:
Classic Vinegar Dill Pickles or Garden Veg of Choice
Recommended Supplies:
Wide Mouth Glass Jars: How to Sterilize Jars
Pickle Weights or Clean Stone
Fine Sea Salt
Filtered Water
At least 3 cups White, Apple Cider Vinegar, and/or Rice Vinegar
Produce for Pickling: Watermelon, Kirby Cucumbers, or Carrots, Radish, Fennel, Cauliflower, Green Beans, Peppers
Herbs & Spices (see recipes, but your choice): Black Pepper, Hot Pepper, Dill, Mustard Seed, Garlic, Ginger, Turmeric, Fennel, Coriander, Lemon, Rosemary, Thyme, Honey, Maple Syrup, etc.
Fermented Pickled:
Tannins (optional): Loose black or green tea leaves, bay leaf, red raspberry, grape leaf, oak leaf, or rosemary
Pickle Pipe or Air Lock Burping Lid