Brine Time in Lancaster

Brine Time in Lancaster

As the summertime winds down, so do the harvests it yields. From tomatoes to cucumbers, many of our favorite summertime goodies will be gone for another fall and winter. But what if you want to preserve those end-of-season harvests? Pickling veggies (and other farm-fresh ingredients) is a staple in Lancaster County culture, and you can pickle much more than your usual cucumber! So, we’ve gathered some of our favorite pickling recipes, from staff to the internet, for your pickling pleasure. Keep scrolling to learn how you can pickle green beans, tomatoes, okra, and more! Pick your ingredients from your own garden, or visit our list of preserved farm stands to support the farmers who keep Lancaster flavorful.

Quick Refrigerator Pickles | The Mediterranean Dish

Ingredients

  • 3 cups vinegar distilled white vinegar or white wine vinegar will work
  • 2 1/4 cups cold water
  • 2 1/2 tablespoons kosher salt
  • 3 tablespoons mustard seed
  • 3 tablespoons coriander seed
  • 3 tablespoons peppercorn
  • 2 bay leaves
  • 1 1/4 lb Persian cucumbers or English cucumbers sliced into 1/2-inch rounds
  • 4 green onions trimmed and chopped (both white and green parts)
  • 3 Jalapeno peppers sliced into rounds (remove seeds for less heat)
  • 6 garlic cloves minced
  • Few sprigs of fresh dill to your liking

Instructions

  1. (Optional) Place the sliced cucumbers and some ice cubes in a colander in the sink for 20 minutes or so (this helps give them better crunch). Drain completely and pat dry.
  2. In a saucepan, combine the vinegar, water, salt, mustard seed, coriander seed, peppercorn and bay leaves. Bring to a boil over high heat. Lower heat and let simmer for 10 minutes. Remove from heat and let cool.
  3. Pack the cucumbers, green onions, jalapenos, garlic, and a few springs of dill in some wide-mouth jars (they should be packed tightly).
  4. Ladle the brine into the jars to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge). Give the jars a couple of taps to release any air bubbles and allow the cukes to settle.
  5. Cover the jars tightly with their lids and refrigerate. For best results, allow the pickles a full night in the fridge before using, but you can enjoy them earlier if you like.
  6. For best results: Allow the pickled cucumbers at least 1 night in the fridge before using. 

Pickled Green Beans | All Recipes

Ingredients

  • 2 1/2 cups distilled white vinegar
  • 2 cups water
  • 1/4 cup salt
  • 1 clove garlic, peeled
  • 2 1/2 pounds fresh green beans
  • 6 large sprigs dill
  • 3/4 teaspoon red pepper flakes (Optional)

Instructions

  1. Inspect six ½-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
  2. While the jars are being sterilized, stir together vinegar, water, and salt in a large saucepan. Add garlic and bring to a rolling boil over high heat.
  3. Trim green beans to 1/4-inch shorter than the jars.
  4. Remove jars from simmering water. Place 1 sprig of dill and  1⁄8 teaspoon red pepper flakes in each jar. Pack in green beans standing on end.
  5. Ladle boiling brine (leave out garlic) into the jars, filling within ¼-inch of the tops. Seal jars with lids and rings.
  6. Place a rack in the bottom of a large stockpot and fill halfway with water.
  7. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder.
  8. Pour in more boiling water to cover jars by at least 1 inch. Bring to a simmer (do not boil), cover, and process for 10 minutes.
  9. Remove jars from the stockpot and cool to room temperature, 8 to 12 hours. Test jars for a good seal by pressing on the center of the lid — it should not move.
  10. Let green beans ferment for 2 to 3 weeks in a cool, dark space before eating.

Pennsylvania-Dutch Pickled Eggs and Beets | All Recipes

Ingredients

  • 8 large eggs
  • 2 (15-ounce) cans whole pickled beets, juice reserved
  • 1 small onion, chopped
  • 1 cup white sugar
  • 3/4 cup cider vinegar
  • 12 whole cloves
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper

Instructions

  1. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. Place eggs, beets, and onion in a non-reactive glass or plastic container. Set aside.
  3. Combine sugar, 1 cup reserved beet juice, vinegar, cloves, bay leaves, salt, and pepper in a medium-size, non-reactive saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes.
  4. Pour hot liquid over eggs, beets, and onion. Cover and refrigerate 48 hours before using.

Pickled Okra | Michelle’s Recipe

Ingredients

  • 2-3 1/2 pounds okra
  • 4 pods hot or green pepper
  • 4 cloves garlic
  • 4 cups white vinegar
  • 1/2 cup water
  • 6 tablespoons pickling salt
  • 1 tablespoon celery or mustard seeds (optional)

Instructions

  1. Wash the okra and pack into clean, hot pint jars, putting 1 pepper pod and 1 garlic clove in each jar. Bring the remaining ingredients to a boil and pour over the okra, leaving ½ inch headspace, and seal. Process in a boiling water bath canner for 10 minutes.
  2. Allow the jars to cool undisturbed for 24 hours and check for a successful seal. Label with the date and recipe name. Store in a cool, dark place. Store unsealed jars in the refrigerator and use within a couple of weeks. Store sealed jars for at least 6 weeks to allow them to develop their full flavor.
    • Note: Pickle Okra as soon after harvesting as possible, and harvest okra young.

Pickled Asparagus | Love & Lemons

Ingredients

  • 1 bunch asparagus, thin spears
  • 1/2 shallot, very thinly sliced
  • 1 garlic clove, sliced in half
  • A few dill sprigs
  • 1 cup distilled white vinegar
  • 1 cup water
  • 2 tablespoons cane sugar
  • 1 tablespoon sea salt
  • Peppercorns

Instructions

  • Trim and discard the woody ends of the asparagus, then trim the asparagus spears so that they fit vertically in your jars. Divide among 2 (11.5-ounce) jars or equivalent. Gather any tender scrap pieces and tuck those into the jar (if there’s room), along with the shallot, garlic, and dill. The amount of asparagus and brine used may vary based on the size and shape of your jars.
  • Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour the hot brine over the asparagus, making sure it’s fully submerged, then sprinkle some peppercorns into each jar. Let cool to room temperature, then cover and chill overnight. Store pickled asparagus for up to two weeks in the fridge.

“Church” Pickles | Chandra’s Recipe

Ingredients

  • 1/4 cup white vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 sprig of dill (or dill seed)
  • 1 clove of garlic
  • pinch of pepper
  • 6 miniature white cucumbers

Instructions

  1. Fill pint-sized jar half full of white cucumbers, then add all ingredients listed.
  2. Fill the jar to the bottom of the rim with water.
  3. Can until water comes to a boil, then take off the burner and let cool for 10-15 minutes. Take out of the canner.

Quick Pickled Green Tomatoes | A Couple Cooks

Ingredients

  • 4 cups green tomatoes, cut into wedges (unripe red tomatoes that are green in color: the ones left in your garden when temperatures start to cool)
  • 3 garlic cloves
  • 1 cup white vinegar
  • 1 cup water
  • 1 teaspoon dried dill
  • 1/2 tablespoon black peppercorns
  • 1/2 teaspoon turmeric
  • 1 tablespoon sugar
  • 2 tablespoons kosher salt

Instructions

  1. Wash a wide-mouth 1-quart mason jar and and its lid in hot soapy water, then rinse and let air dry.
  2. Slice the tomatoes into wedges and pack them tightly into the jar. (If you have very large tomatoes, you may want to slice them into smaller wedges.)
  3. Peel the garlic. In a small saucepan, combine the garlic, vinegar, water, dill, peppercorns, turmeric, sugar, and kosher salt. Bring to a low boil, stirring occasionally to dissolve the sugar and salt.
  4. Once dissolved, pour the brine mixture into the jar, allowing the garlic to settle on top of the vegetables. Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any tomatoes are exposed at the top. Screw on the lid tightly and allow to cool to room temperature, then store in the refrigerator for at least 24 hours before eating. If desired, discard the garlic after 24 hours. Keeps up to 1 month refrigerated.