May 9, 2019 | By email@example.com
Did you know you can use your craft white wine for delicious crisp pickles or veggies straight from the fridge? Pickling is a unique and brilliant idea for preserving a plethora of vegetables from the market or straight from your garden.
This overnight pickle recipe can be easily made with any of your favorite craft white wines and can be quickly multiplied to share with family and friends! You can incorporate jarred pickled veggies to your table décor, which just so happens to be an incredibly unique way to showcase your home vintner creations!
You also can show off your DIY skills by adding custom labels and bowed yarn to make it the perfect take home gift for your guests!
Find out to make this one of a kind DIY creation:
White wine pickles:
-First choose your fresh vegetables
-Thinly Slice: cucumbers, ginger, red onion
-Cut into spears: Carrots (peal skins), cucumbers (leave skins) Brine
-For quick pickles, use equal parts white wine and water (feel free to adjust the ratio to taste) Cheat- the more acidic the wine the better.
How to further Customize:
-While not necessary, customizing your pickle recipe can turn the ordinary into extra ordinary! Adding coriander, ginger turmeric or thyme can add a touch of exotic. Other combinations such as dill, cherry tomatoes, black peppercorns, mustard seed and garlic will also kick your recipe up a notch.
Prepare the jars: Wash two wide mouth pint jars, lids and rings in warm soapy water and rinse WELL. Set aside to dry.
How to Quick Pickle Any Vegetable
Makes 2 pint-sized jars
- 1 pound fresh vegetables, such cucumbers, carrots, green beans, summer squash, cherry tomatoes
- 2 sprigs fresh herbs, such as thyme, dill, or rosemary (optional)
- 1 to 2 teaspoons whole spices, such black peppercorns, coriander, or mustard seeds (optional)
- 1 teaspoon dried herbs or ground spices (optional)
- 2 cloves garlic, smashed or sliced (optional)
- 1 cup Craft White Wine
- 1 cup water
- 1 tablespoon kosher salt or 2 teaspoons pickling salt
- 1 tablespoon granulated sugar (optional)
- Chefs knife
- Cutting board
- 2 wide-mouth pint jars with lids
- Canning funnel (optional)
- Prepare the vegetables: Wash and dry the vegetables. Peel carrots. Trim the end of beans. Cut vegetables into desired shapes and sizes.
- Add the flavorings: Divide the herbs, spices, or garlic you are using into the jars.
- Add the vegetables: Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.
- Make the pickling liquid: Combine the Craft White Wine, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.
- Remove air bubbles: Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
- Seal the jars: Place the lids over the jars and screw on the rings until tight.
- Cool and refrigerate: Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.
Storage: These pickles are not canned. They can be stored in the refrigerator for up to 2 months