Pickle Cravings

Posted by on Jul 8, 2015 in Vegetables | 1 comment

It’s currently a thing. Certainly, I can’t remember when it started.  MP began making pickles; quick pickled vegetables of all colors and personalities.








There are, of course, cucumbers, onions, and carrots.  Daikon moons, Romesco or cauliflower chunks slipped into the assortment too.



Slice and load the ultra-clean jars. Add heat.


Boil the brining liquid.


I hitched up to my favorite; squat cucumbers pulled off trailing garden vines thinly sliced into wavy rounds.


Don’t blink and take the time to smile. MP can accommodate more heat; merely ask.

Pickle Hour Monday –Friday commencing at 6 o’clock.

In his words.

Poppy’s Pickled Vegetables


  • 2-3 pounds of vegetables
  • (Carrots, Cauliflower, Daikon Radish, Romesco, etc.)
  • 3 ½ cups cider vinegar
  • 3 ½ cups filtered water
  • 3 tablespoons pickling salt
  • 8 teaspoons pickling spice
  • 4 teaspoons black peppercorns
  • (3/4 teaspoon per jar flaked red pepper for hot mix.)
  • 5-6 canning jars with lids cleaned in soapy boiling water and dry.


  1. Peel vegetables and slice into 1/8 inch rounds on a mandolin or with a knife. Cut cauliflower or Romesco into bite sized pieces. Put prepared vegetables in separate bowls.
  2. In a medium saucepan combine vinegar, water, salt and spices. Bring to a boil. (Reserve red pepper to add to jars later.)
  3. Add each vegetable to liquid one at a time. When brine boils after adding, remove vegetable with slotted spoon and put back in bowl. Repeat for all vegetables. Remove brine from stove.
  4. Line up jars and fill with brined vegetables. Pack tightly in a combination of your choice.
  5. Ladle brine into jars covering vegetables. If spicy mix is desired add ¾ teaspoon to jar before adding brine. Attach lids and refrigerate when cool.

One Comment

  1. 7-8-2015

    They look great! I bet they taste just as good.Who ever thought he would become a Pickle Master?

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