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Instructions
Sterilize jars and lids by boiling 10 minutes (for canning) or clean thoroughly for fridge pickles.
Boil asparagus 1–2 minutes, then shock in ice water to keep crisp.
Combine vinegar, water, salt, and sugar in a saucepan. Bring to a boil, stirring until dissolved.
Place garlic, mustard seeds, dill, pepper flakes, and peppercorns in the bottom of each jar.
Stand asparagus upright in jars as tightly as possible.
Pour hot brine over asparagus, leaving ½ inch headspace. Ensure asparagus is fully submerged.
Seal and store
• Fridge pickles: Cool, cover, refrigerate 3–5 days before eating.
• Canning: Boil water bath 10 minutes, cool, store in cool, dark place for several months.
Pickled asparagus makes a great tangy snack, addition to salads, or a fun cocktail garnish.
3. Pickled 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.
4. Pickled 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:
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.
5. Pickled Carrots and Daikon
2 cups carrots, peeled and cut into matchsticks
2 cups daikon radish, peeled and cut into matchsticks
1 cup unseasoned rice vinegar
½ cup water
½ cup sugar
1 teaspoon salt
Instructions
Peel and cut carrots and daikon into thin sticks (~¼ inch thick).
Optional: Soak in ice water 15–30 minutes to keep crisp. Drain well.
In a saucepan, combine vinegar, water, sugar, and salt. Heat just until sugar and salt dissolve; no need to boil. Let cool slightly.
Place carrots and daikon sticks in a clean jar, packing lightly but not crushing.
Pour pickling liquid over vegetables, ensuring they are fully submerged. Cover and refrigerate at least 4–6 hours; flavor improves after 24 hours.
Keeps 2–3 weeks in the fridge.
Great on banh mi, spring rolls, rice bowls, or as a crunchy side.
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