The pickling jalapeño has become a national delicacy in the US, but it’s the artichokes that have become the star of the show.
I was just eating one of those delicious pickling green onions on my way to work and thought, “wow, I can make that pickling tomato”.
But if you’re going to make it yourself, you’re likely to need some help.
Pickling cucumants have been known to get stuck in the jars, so a pickle pot is probably the way to go.
You need to have a pickled cucumber that’s at least 1/4″ wide and no larger than a golf ball.
I used an old jar from the supermarket, and I used it to make these pickling radishes.
They’re not as picky as the white radis, but I wanted them to be.
For the pickling cabbage, I used a mixture of red, yellow, and green onions.
I chopped them into bite-sized pieces.
You’ll need to cut the radishes in half, because they won’t fit into the pickled jalapeno jars.
These pickling vegetables are perfect for your kitchen, because it’s really easy to peel them.
When the vegetables are peeled, I’ll then just mix the radish juice and vinegar in the pickle jar.
This will make the pickles super delicious, but you can use the radis for other recipes as well.
You can pickle them as long as you refrigerate them for at least a week.
I hope you enjoyed this pickling tutorial.
Have you ever made your own pickling veggies?
Let us know in the comments.