Instructions
Sterilize jars and lids by boiling 10 minutes (for canning) or clean thoroughly for fridge pickles.
Boil asparagus 1–2 minutes, then shock in ice water to keep crisp.
Combine vinegar, water, salt, and sugar in a saucepan. Bring to a boil, stirring until dissolved.
Place garlic, mustard seeds, dill, pepper flakes, and peppercorns in the bottom of each jar.
Stand asparagus upright in jars as tightly as possible.
Pour hot brine over asparagus, leaving ½ inch headspace. Ensure asparagus is fully submerged.
Seal and store
• Fridge pickles: Cool, cover, refrigerate 3–5 days before eating.
• Canning: Boil water bath 10 minutes, cool, store in cool, dark place for several months.
Pickled asparagus makes a great tangy snack, addition to salads, or a fun cocktail garnish.
3. Pickled Garlic
Ingredients
2 cups whole garlic cloves, peeled
1 cup white vinegar (5% acidity)
1 cup water
1 tablespoon kosher salt
1 tablespoon sugar (optional)
1 teaspoon mustard seeds
1 teaspoon black peppercorns
Fresh herbs like dill or thyme (optional)
Instructions
Sterilize jars and lids by boiling 10 minutes (for canning) or clean thoroughly for fridge pickles.
Boil peeled garlic cloves 1–2 minutes, then transfer to ice water. This softens the flavor and keeps garlic firm.
Combine vinegar, water, salt, and sugar in a saucepan. Bring to a boil, stirring until dissolved.
Place peppercorns, mustard seeds, and herbs (if using) at the bottom of each jar. Add garlic cloves, packing lightly but not crushing.
Pour hot brine over garlic, leaving about ½ inch of headspace. Ensure garlic is fully submerged.
Seal and store
• Fridge pickles: Cool, cover, and refrigerate 3–5 days before eating.
• Canning: Boil water bath 10 minutes, cool, store in a cool, dark place.
Pickled garlic mellows in flavor, becomes slightly sweet, and is great for cooking or snacking.
4. Pickled Watermelon Rind
Ingredients
4 cups watermelon rind, chopped (white part only, green outer skin removed)
1 cup sugar
1 cup white vinegar (5% acidity)
½ cup water
½ teaspoon salt
½ teaspoon whole cloves
½ teaspoon allspice berries
½ cinnamon stick (optional)
Instructions:
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