The last time I spoke to pickles 🙂 they told me they want people to start taking them more seriously … and so they need you to know that even pickles have their own “Theory of Relativity”. Now, don’t be intimidated; this “Pickles’ Theory of Relativity” refers to the ratio between Salt, Sugar, Vinegar and Water in creating the perfect pickling liquid and it is much more simple than Albert Einstein’s – I promise 🙂 …
Ready to make some homemade pickled vegetables? …
You will need:
Bell Peppers- Green, Yellow, Red, Orange one of each
1 medium Kohlrabi
1 large Carrot
1 Anaheim long green Pepper
4-5 large Garlic cloves
Dill- a few stems
1 cup White Distilled Vinegar
3 cups Warm Water
1 Tbsp. Salt & 1 tsp. Sugar (for every cup of vinegar and water mixture @1:3 ratio)
Let’s get to work!
Firstly, I want to mention the importance of working in a clean environment. Obviously, it is always an important concept, but it is even more important when we make any food that is going to dwell in a jar for a little while. Just like when we made our Preserved Lemons or Harissa, we need to take special care of the jar and also everything that goes in it. Pour boiling water in a glass jar and let the water overflow. Wait a couple of minutes and then carefully pour the water out and let the jar dry completely. (Need more explanation? check out the jar preparation in our Harissa or Preserved Lemons posts). When the jar is dry it is ready to be used – make sure anything going in or coming out of the jar is clean as well.
Picking the right vegetables:
Besides the flavor and aroma experience in pickled vegetables, the TEXTURE of the vegetables is as important in my opinion. Pickled vegetables should be crispy and bright and should have a perfect bite (with the perfect sound 🙂 ) to them.
This is why for these pickled vegetables we use vegetables of similar crispiness: bell peppers, carrots, kohlrabi all have an excellent bite!
Slice the vegetables to long thin strips. It’s not an exact science, but my measurements are about 2 inches in length and a little less than a quarter inch in thickness.
After all vegetables are sliced thinly, wash them well with super cold water. Besides cleaning them, this will also keep them crispy.
Making pickling liquid:
The “Pickles’ Theory of Relativity” talks about the ratio between Salt, Sugar Vinegar and Water in creating the perfect pickling liquid. In this case the ratio is 1:3.
First, apply the 1:3 ratio to vinegar and water- 1 cup of vinegar to 3 cups of warm water. Use warm water that was previously boiled just to make sure the water is clean and germ free.
Then, to every cup of the vinegar-water mixture add 1 teaspoon of sugar to 1 tablespoon of salt (did you know that 1 tablespoon equals 3 teaspoons?) Mix the salt and sugar well until dissolved in the vinegar-water mixture.
The pickling liquid is ready!
The mission: adding Flavor, Spice and Aroma:
Garlic- “The Boss” of flavor makes it pretty clear why we use it here. Use whole cloves. Peel them carefully without bruising them.
Wash them well with all the other vegetables. When it is time to stuff the jar, I start with one or two cloves at the bottom and continue to spread them around between the vegetables.
Anaheim long green Pepper- This is my number one choice for adding flavor to this party 🙂 With beautiful shiny green color, available year-round, and has a sweet moderate hot flavor, it is perfect for the task.
Just wash it well and create a slit or two to the length of the pepper.
What’s the deal with the DILL 🙂
Dill- “The secret ingredient” adds an AMAZING and super unique aroma and flavor.
It takes the pickled vegetables to another level…in other words- it is a MUST!
Once all the ingredients and the jar are prepared start stuffing the jar.
Start with one or two garlic cloves and some sliced vegetables at the bottom; place Anaheim pepper in the middle and a few dill stems to the side of the jar. Continue stuffing the sliced vegetables and garlic cloves pressing them down GENTLY, add the rest of the dill in between.
Time to add the pickling liquid.
Add it carefully until the liquid covers all vegetables.
Seal the jar and let it rest at room temperature overnight or for 8-12 hours. Transfer to the refrigerator. Obviously, the longer pickled vegetables “sit” in the jar the more intense and rich their flavor will be. And if you make sure to keep your jar environment clean every time you go in it, pickled vegetables are one of those things that last forever… but trust me they will be gone long before their shelf life expires.
Thinly slice all Vegetables.
Wash all Vegetables, Garlic cloves and Dill well in cold water.
Prepare pickling liquid combining Vinegar, warm Water, Salt and Sugar @1:3 ratio.
Prepare the Jar.
Stuff the jar with all ingredients and add pickling liquid to the top.
Seal Jar and rest it at room temperature overnight or for 8-12 hours.
Transfer to refrigerator.