How to preserve your garden harvests.
Ingredients:
2 cups of vegetables {we used shallot onions and cucumbers}
1 cup distilled white vinegar
1 cup water
2 tablespoons salt
1 tablespoon sugar
1-2 cloves of garlic, peeled
1 teaspoon whole black peppercorns
1 teaspoon mustard seeds
1 teaspoon dill seeds {optional}
1/2 teaspoon red pepper flakes {adjust to taste}
Method:
1. Wash and slice your vegetables into the desired size and shape. Pack them into clean glass jars.
2. In a saucepan, combine the vinegar, water, salt, and sugar. Heat the mixture over medium heat until the salt and sugar are fully dissolved. Remove from heat and let it cool slightly.
3. Add garlic cloves, black peppercorns, mustard seeds, dill seeds {if using}, and red pepper flakes to each jar.
4. Pour the vinegar mixture over the vegetables in the jars, making sure they are completely covered.
5. Seal the jars tightly with lids and let them cool to room temperature.
6. Once cooled, place the jars in the refrigerator for at least 24 hours to allow the flavours to develop {the pickles will continue to improve in flavour over time}.
7. Enjoy your homemade preserves within a few weeks for optimal freshness.
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