Gather up your vegetables, herbs like thyme and dill, and your pickling spices. Make your brine and wait. The crunchy, tangy results ought to satisfy any discerning palate.
¼cupor more pickling spiceor mix your own from mustard seeds, bay leaves, allspice, black pepper, dill seed, cloves, coriander and cinnamon
⅓cupgarlicminced, sliced, or chopped
1/4 to 1/2cupfresh herbs like dill and thymechopped or sprigs (optional)
For the Veggies:
6Qtsgarden veggieswashed, peel (if necessary), and cut into pieces if you like
Truth is, I don't measure these. When the garden is going and I just pick, wash, cut, etc. Add whatever looks good to your brine. Make more brine if you need to.
Instructions
Add the salt and sugar to the vinegar and water into your pressure cooker stainless steel pot and mix to dissolve. Add spices, garlic and herbs, if using.
Pressure cook mixture for 1 min and allow pot to NPR.
When mixture has cooled, pour over chopped vegetables in a big jar or bowl that will fit, covered, in your refrigerator. Use glass, plastic, or stainless steel. No aluminum.
After three days start serving the pickles, and adding new vegetables to the pickle vat.
Notes
Tips: You can definitely do this on your regular stove too. Just heat mixture until hot and sugar and salt are dissolved. Let cool and pour over veggies.