Finding joy is a big goal in 2015. One way will be to make pickles! I love pickled foods and it’s easy to do. I always thought it was an arduous chore and frankly, a lost art. I didn’t make any last year and I was kind of sad about it.
Veggies are the easiest, as the spices/cooking time offers more flexibilty. Fruit (as in preserves) should stick to the letter unless you’re a pro at canning. Seasonality will help you in selecting the best options for picking your items to pickle.
Here’s a recipe, courtesy of Saveur:
MAKES 5-6 HALF PINTS
3 cups sugar
3 cups apple cider vinegar
3 sticks cinnamon, broken in half
1 teaspoon whole allspice
½ teaspoon whole cloves
½ teaspoon black peppercorns
¼ teaspoon juniper berries
1 ½ lbs. fresh cranberries, rinsed
½ tsp. Kosher salt
1. Bring sugar, vinegar, and cinnamon to a boil in a 4-qt. saucepan over high heat; cook, stirring, until sugar is dissolved, about 3 minutes. Tie allspice, cloves, peppercorns, and juniper berries in cheesecloth and add to saucepan with cranberries; cook, stirring occasionally, until cranberries pop open, 4-6 minutes; discard spice packet. Divide cranberries and cinnamon stick halves between 6 sanitized 8-oz. glass jars with resealable lids and follow “Canning with a Boiling Water Bath” procedure.