Pickling veggies

When we run out of room in the freezer we started pickling our veggies.  We also can some.  It is important to note that you should plan what you are going to do with your veggies in the winter and plan accordingly.  Frozen and canned and pickled all have different uses. 

To pickle start by washing the veggies you are going to use and then soak them for an hour in an ice bath.

Then fill sterilized jars with the vegies and any spices you wish to include in your pickles.  (Sterilize jars by boiling them for 10 minutes or put it through your dishwasher in the sterilize setting).  Make sure to fill your jars completely, as they pickle the vegies will get smaller. 

 Make pickling brine by bringing 2 cups white vinegar, 2 cups water and 3 tablespoons of pickling salt to a boil while stirring constantly.  Fill the jars up to the part where the ring will attach, this will leave some space on the top.  Put the tops on and tighten the rings completely.  Seal the jars by placing them submerged and upright in a pot of boiling water and let them sit in the rolling boil for ten minutes.  Take them out carefully and let them cool.  As they do so you will hear a popping sound when the lid compresses.  If the top does not compress (when you push it in it will pop back out) you cannot store these as pickles and should refrigerate them and eat them within a week.  If the jars do seal set aside for at least 6 weeks and up to several years. 

Please note that the rolling boil method of sealing cans cannot be used for any type of canning other than pickling, if you wish to can and not pickle you must use a pressure canner.