How To: Quick Pickling


| 5/7/2010 10:09:26 AM


Tags: How To, Recipes, Herbes de Provence, Bay, Pickles, Pickling, Canning, Letitia Star,

It's been wonderful to write for The Herb Companion, Natural Home and GRIT. I'm excited about my herb cooking feature on quick pickling in the September issue. To date, I've written over 1,000 published articles, including features on gardening, green living, travel, beauty, healthy cooking and good eating.  You can reach me at lstarart@gmail.com.

QP1

Last year I wrote an article for the September 2009 issue of The Herb Companion4 Recipes for Quick Pickles. It was very successful on the website, so I would like to share two more of my favorite quick pickling recipes. These recipes use bay and Herbes De Provence. Bay provides uplifiting flavor to your pickling jar and herbes de provence is a classic French herb blend that works magic when pickling cucumbers and other summer vegetables.

Bay5Bay & Dill Cucumber Pickles 

For an even greater infusion of flavor from the bay leaves, simmer them in the saucepan with the vinegar and salt. Then gently remove and put them in the pickle jar before covering with the liquid mixture. Experiment with a variety of summer vegetables including carrots, green beans and zucchini. Makes 2 cups.

• 1 to 2 cups sliced cucumber
• 2 to 3 bay leaves
• 1 tablespoon dried dill
• 16-ounce clean glass jar
• Fresh dill springs (optional)
• 1/3 cup cider vinegar
• 1 tablespoon Kosher salt




elderberry, echinacea, bee hive

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