Pickled Grape Tomatoes
1 tsp kosher salt
½ tsp sugar (optional)
½ cup white vinegar
½ cup cider vinegar or wine vinegar
2 cups water
Fresh Basil (optional)
Black Peppercorns (optional)
1 qt cherry or grape tomatoes
Combine salt, sugar, vinegars and water in a pot. Bring to a boil and then reduce heat and simmer until salt and sugar have completely dissolved.
Wash tomatoes, then prick the skin to help prevent it from cracking. Place garlic, rosemary, basil and peppercorns in bottom of jars. Pack tomatoes into jars.
Pour hot vinegar mixture over tomatoes, close jars and allow to cool before refrigerating.
1 cup cider vinegar
½ cup water
1Tbsp kosher salt
1 2” piece of fresh ginger, peeled and sliced thinly
1 habanero chili, thinly sliced, with seeds
1 tsp whole black peppercorns
¼ tsp smoked paprika
4-5 firm pears, diced
Combine all ingredients except pears. Bring to a boil, then reduce heat and simmer for 5 minutes, allowing all flavors to meld. Take off of heat and allow to cool slightly.
Pack pears into jar and pour vinegar mixture over until jar is full. Seal with lid and allow to cool before refrigerating.
1 cup cider vinegar
1/2 cup white vinegar
1 cups sugar
2Tbsp kosher salt
1lb or so of firm, ripe plums, pitted and cut into wedges
4 whole cloves
2 star anise pods
1 cinnamon stick, broken into pieces
1 tsp peppercorns
Combine vinegars, sugar, and salt. Bring to a boil and then simmer to dissolve sugar and salt. Place cloves, star anise, cinnamon sticks, and peppercorns in bottom of jar. Pack plum slices into jar. Pour vinegar mixture over plums.
Place jar in pot, of water, making sure jar is covered by an inch of water. Boil jar for 10 minutes to process it (optional). Remove from water and allow to cool before refrigerating.
1 pineapple, peeled, cored and diced into large chunks
1 cup brown sugar
½ cup cider vinegar
½ cup pineapple juice or water
2 cinnamon sticks, broken into pieces
¼ tsp whole allspice berries
4 whole cloves
Combine sugar, vinegar, juice or water, and spices in pot. Cover and simmer for 20 minutes. Add pineapple to mixture and cook until the pineapple is hot all the way through. Remove the pineapple and pack into jar. Bring syrup to a boil. Pour into jar. Seal jar. Cool to room temperature before refrigerating.
1 cup water
1 cup vinegar
¼ cup sugar
¼ cup kosher salt
1Tbsp pickling spice
1 tsp dill weed
2 cloves fresh garlic, sliced
2 cucumbers, sliced to desired thickness
Combine water, vinegar, sugar, salt, and pickling spice in a pot. Bring to a boil and simmer for 15 minutes. In jar, place dill weed, garlic and sliced cucumbers. Pour slightly cooled pickling solution over cucumbers, seal jar and allow to cool before refrigerating.
1 head napa cabbage
5-7 cloves fresh garlic, sliced
1 Tbsp fresh ginger, sliced
1-2 tsp sugar
4 Tbsp Korean Chili Flakes (less for milder, more for hotter)
1 lb shredded carrots (optional)
1 cup daikon radish cut into matchsticks (optional)
1 bunch green onions, cut into ½” pieces
Clean cabbage and cut into 2 inch strips. Salt well with kosher salt, working the salt in until it starts to get slightly wilty. Place cabbage in large bowl, just cover with water. Place a plate and a weight on top. Leave to brine for 2 hours. Rinse cabbage. Return to large bowl, and combine with all the other ingredients, working with your hands until everything is well combined.
Pack very tightly into jars until the natural brine rises to cover the vegetables. Seal loosely with lids. Place jars on a plate or in a casserole dish. Allow to ferment at room temperature for 1-5 days. The gasses produced will push out on your lids and force out some of the brine. That is normal. Taste every day until desired flavor is reached. Wash outside of jars and refrigerate.
1 head of cabbage
Shred cabbage or slice thinly. Layer cabbage and salt, packing it tightly into jars. As you pack, brine will start to form. When jar is packed as tightly as it can be, place lid on jar. Check in a couple of hours. If brine does not cover the cabbage, create some. Combine 1 qt of water with 1 ½ Tbsp kosher salt. Boil until salt is dissolved. Allow to cool, then pour over cabbage until it is covered. Replace lid and allow to ferment for a minimum of 2 weeks, but preferable 4 weeks.