This week my mom and I went to the farmers market. The fun thing about the farmers market is you always get to see something that you do not normally see in the supermarket, like green eggplant. At the farmers market you can find arts and crafts, homemade salsas and sauces, and you get to meet the people who made them and the farmers that grew them. The vegetables that you will see at the farmers market right now are in season, meaning that this is the season that the vegetable grows best in. While I was at the market I saw, fresh pepper, watermelon, garlic, corn, scallions, eggplant, tomatoes, and pickling cucumbers. I don’t usually see pickling cucumbers and with a great picnic weekend coming up I thought it would be fun to make something special. While making real pickles can take months, refrigerator pickles will only take you a few hours.
1. Wash your hands.
2. For this recipe you will need measuring cups and spoons, a wooden spoon, a knife, a cutting board, a large measuring cup with a spout, a small sauce pan, and 3 quart or 6 pint jars with lids or other heat proof container that can be sealed.
If you are not allowed to use the stove or a knife by yourself you can ask an adult to help.
ChefElla’s Picnic Pickles (Each Recipe Yields 1 Quart or 2 Pint Jars)
Bread & Butter Pickles
6-8 ea. Cucumbers for Pickling (Sliced into Coins)
½ Cup Onion, Sliced Thin
¾ Cup Sugar
2 tsp Salt, Kosher or Sea
¼ tsp Celery Salt
4-6 ea. Cucumbers for Pickling, Cut into Quarters (Spears)
1 ea. Carrot, Large, Cut into Sticks
1 Cup. Cauliflower, Cut into Bite Sized Pieces
2 ea. Garlic Cloves, Smashed
¼ tsp Mustard Seeds
¼ tsp Chili Flakes
1 Tbl. Dill Sprigs, Fresh
1 tsp Salt, Kosher or Sea
1 Tbl. Sugar
½ tsp Celery Salt
½ tsp Black Peppercorns, Whole
2 Cups Water
1 Cups Distilled Vinegar
3. The directions for each of the recipes are the same.
4. In your jar or container add your fresh ingredients (cucumbers, carrots, dill, garlic, or any other fresh ingredients called for in the recipe you are making).
5. In your small sauce pan add the liquid ingredients, spices, and dry ingredients called for in the recipe you are making. Mix the pickling liquid ingredients.
6. Heat your sauce pan on medium high heat. Simmer the pickling liquid for 2-3 minutes stirring occasionally.
7. Remove the pickling liquid from the stove and pour into your measuring cup with a spout.
8. Pour pickling liquid slowly over vegetables into the jar. Make sure the liquid covers the vegetables.
9. Let the jar sit out and cool for 30-40 minutes. Cover and place in the refrigerator. The pickles will be ready the next day.
You can try different spices, vegetables, and even vinegars for your pickles. Fresh pickles are a great addition to your picnic. If you would like to wait to eat your pickles they will last for about 2 months in the refrigerator.
Ella’s Helpers can help in the kitchen by:
Washing the vegetables.
Measuring the ingredients.
Putting the vegetables in the jar.