30/03/2026
Pickled everything = instant flavor upgrade 🥒✨
Simple ingredients, BIG flavor.
Save this for later ✔️
1️⃣Red Onion Pickles
Ingredients:
2 small red onions
2 cups white vinegar
2 cups water
⅓ cup cane sugar
2 tablespoons sea salt
2 garlic cloves
1 teaspoon mixed peppercorns
Instructions
Thinly slice the onions (it's helpful to use a mandoline), and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars. Place the garlic and peppercorns in each jar, if using.
Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2-3 weeks.
Great in salads, tacos, burgers, sandwiches, wraps, grilled meats and more.
2️⃣Pickled Okra
Ingredients
1 pound fresh okra, washed and trimmed
2 cups white vinegar (5% acidity)
1 cup water
2 tablespoons kosher salt
1 tablespoon sugar (optional, balances the vinegar)
4 cloves garlic, peeled
1 teaspoon mustard seeds
1 teaspoon dill seeds or a few fresh dill sprigs
1 teaspoon red pepper flakes (optional, for heat)
½ teaspoon black peppercorns
Instructions
If canning, sterilize jars and lids by boiling them in water for 10 minutes.
If refrigerating, clean jars thoroughly with hot, soapy water.
Boil okra in water for 2–3 minutes, then immediately transfer to ice water to keep them crisp. This step is optional but helps preserve a firm texture.
In a saucepan, combine vinegar, water, salt, and sugar. Bring to a boil, stirring until salt and sugar dissolve.
Place garlic, mustard seeds, dill, pepper flakes, and peppercorns in the bottom of each jar. Pack okra upright as tightly as possible without crushing.
Pour the hot brine over the okra, leaving about ½ inch of headspace. Make sure all okra is submerged.
Seal and store
• For refrigerator pickles: Let jars cool to room temperature, then cover and refrigerate for at least 3–5 days before eating.
• For canned pickles: Process in a boiling water bath for 10 minutes, then cool and store in a cool, dark place. They will last several months.
Pickled okra is great on its own, in Bloody Marys, or as a tangy side.
3️⃣Pickled 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.
4️⃣Pickled 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
Remove any pink flesh and the green skin. Cut into 1-inch cubes.
Optional: Soak in cold water 1 hour to reduce bitterness.
In a saucepan, combine sugar, vinegar, water, and salt. Bring to a boil, stirring until sugar dissolves.
Add cloves, allspice, cinnamon, and watermelon rind to the boiling syrup. Simmer 10–15 minutes until rind is tender but still slightly crisp.
Transfer rind and syrup into sterilized jars. Ensure rind is fully covered.
Seal and store
Refrigerator pickles: Cool, cover, refrigerate. Ready in 2–3 days; lasts 2–3 weeks.
Canning: Boil water bath 10 minutes, cool, store in a cool, dark place for several months.
5️⃣Garlic Dill Pickles (Refrigerator Style)
Ingredients:
6 small cucumbers (Kirby or pickling cucumbers), sliced into spears or rounds
1 cup white vinegar
1 cup water
1 tbsp kosher or pickling salt
1 tsp sugar (optional)
4 cloves garlic, peeled and smashed
1 tsp whole black peppercorns
½ tsp red pepper flakes (optional, for a kick)
2–3 sprigs fresh dill (or 1 tsp dried dill per jar)
Optional: bay leaf, coriander seeds
Instructions:
Prep the cucumbers:
Wash and slice cucumbers into spears or rounds. Tightly pack into a clean glass jar along with garlic, dill, and spices.
Make the brine:
In a small saucepan, combine vinegar, water, salt, and sugar. Bring to a boil, stirring until salt and sugar dissolve.
Pour the brine:
Carefully pour hot brine into the jar to fully cover the cucumbers. Tap jar gently to release any air bubbles.
Seal and chill:
Let cool to room temperature. Seal the jar with a lid and refrigerate.
Ready to eat:
Let the pickles sit in the fridge at least 24–48 hours for best flavor. They’ll keep well for up to 2 months in the refrigerator.
6️⃣Quick Pickled Jalapeños
Ingredients:
10–12 fresh jalapeños, sliced into rings
1 cup white vinegar
1 cup water
1 tablespoon sugar
1 tablespoon kosher salt
2 cloves garlic, smashed
½ teaspoon oregano (optional)
½ teaspoon peppercorns (optional)
Instructions:
1. Prepare Jalapeños: Slice jalapeños (wear gloves if sensitive). Pack tightly into a clean 16 oz jar.
2. Make Brine: In a small saucepan, bring vinegar, water, sugar, salt, garlic, and spices to a boil. Stir until dissolved.
3. Pour Brine: Carefully pour hot brine over jalapeños, covering them completely. Let cool to room temperature.
4. Refrigerate: Seal and refrigerate for at least 24 hours before eating. Best after 2–3 days. Keeps up to 2 months refrigerated.
7️⃣Pickled Asparagus
Ingredients
1 lb fresh asparagus (trimmed to fit jars)
2–3 cups water
1 cup white vinegar
1 tbsp salt (pickling or kosher)
1 tbsp sugar (optional)
Flavor Add-ins (per jar):
2 cloves garlic
1 tsp black peppercorns
½ tsp red pepper flakes (optional for heat)
1–2 sprigs fresh dill (or ½ tsp dried)
1 tsp mustard seeds (optional)
Instructions
1. Prep asparagus
Wash and trim ends so they fit nicely in jars.
2. Pack jars
Place garlic, spices, and dill at the bottom. Pack asparagus upright, tight but not crushed.
3. Make brine
In a pot, bring water, vinegar, salt, and sugar to a boil. Stir until dissolved.
4. Pour & seal
Pour hot brine over asparagus, covering completely. Tap to remove air bubbles and seal jars.
5. Cool & refrigerate
Let cool to room temp, then refrigerate.
Ready Time
Light flavor: 24 hours
Best flavor: 3–5 days
Tips
Keep asparagus thin + fresh → stays crisp
Add jalapeños for spicy version
Try lemon peel for a fresh twist
Store in fridge up to 2–3 weeks
