{"id":1887,"date":"2016-08-12T16:57:26","date_gmt":"2016-08-12T22:57:26","guid":{"rendered":"http:\/\/vegetatingwithleslie.org\/?p=1887"},"modified":"2016-08-28T13:21:23","modified_gmt":"2016-08-28T19:21:23","slug":"more-pickles","status":"publish","type":"post","link":"https:\/\/vegetatingwithleslie.org\/?p=1887","title":{"rendered":"More pickles!"},"content":{"rendered":"
\"White<\/a>
White Cabbage & Beet Pickles<\/figcaption><\/figure>\n

These are my refrigerator pickles. \u00a0They’re all made with fresh (uncooked) veggies stuffed into a glass jar with lots of garlic and sometimes lots of dill. Then I make a brine of 4 cups water to 1 cup vinegar and 3 TB kosher salt to pour over. Sometimes I have to make extra or less brine and just reduce or add to everything proportionally. I usually drop a habanero cut in half into the jar so the pickles are kind of spicy. I like that! Then I stick them in the ‘fridge to “cook” for at least a couple of weeks, and they’re ready. Easy peasy. I’ll have lots set up for winter this year so I can add a dash of color, spice and tanginess to meals when it’s all white and cold outside.<\/p>\n

The first one is a “pickle” I made today (pictured above). I usually make something like this with white cauliflower and red cabbage. Everything\u00a0turns a beautiful bright burgundy color. This time I used white cabbage and beets. I’m looking forward to seeing how they come out!<\/p>\n

\"Mixed<\/a>
Mixed pickles<\/figcaption><\/figure>\n

Next, a catch-all pickle I made a couple of weeks ago. They’re ready to eat now, and the kohlrabi were a nice surprise! They make very good pickles.<\/p>\n","protected":false},"excerpt":{"rendered":"

These are my refrigerator pickles. \u00a0They’re all made with fresh (uncooked) veggies stuffed into a glass jar with lots of garlic and sometimes lots of dill. Then I make a brine of 4 cups water to 1 cup vinegar and 3 TB <\/p>\n

Read More<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[3,5,4],"tags":[123],"class_list":["post-1887","post","type-post","status-publish","format-standard","hentry","category-recipes","category-vegan","category-vegetarian","tag-pickles"],"yoast_head":"\nMore pickles! - Vegetating with Leslie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/vegetatingwithleslie.org\/?p=1887\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"More pickles! - Vegetating with Leslie\" \/>\n<meta property=\"og:description\" content=\"These are my refrigerator pickles. \u00a0They’re all made with fresh (uncooked) veggies stuffed into a glass jar with lots of garlic and sometimes lots of dill. 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