Pickles
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Generic pickles
(got this from a recipe Julia clipped for me)
1 cup water (hot from tap)
1/2 cup rice/white vinegar
6 tablespoons sugar
2.25 teaspons rock salt
Optional: 4 cloves garlic lightly crushed
Optional: dried chilis or 1/2 tblspn chili powder
How to do it
Take whatever vegetable you are using, put it in a jar; mix all ingredients, pour over it. If you do peppers, it's probably better to chop them (at least put big holes in the sides so juice gets in). Give it 4 days to do its thing.
Pickled beets
(I can't remember where I got this recipe)
1 bunch beets
1.25 cups cider vinegar
.5 cups water
6 tblspns sugar
2 tspns rock salt
1/2 stick cinnamon
1/2 tspn cloves
How to do it
Preheat oven to 425. Peel beets. Cut into med/small chunks. Wrap in aluminum foil or parchment paper. Roast for 40 minutes. Boil vinegar, then add rest of ingredients. Put beets in jar, pour stuff over them. Best to wait until it cools a bit, then put into fridge, but so far I haven't had a problem putting it straight into fridge. Let sit for about a week.
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Pickled cucumbers
(unknown origin)
1.5 large cucumbers, sliced thin
1 cup white vinegar
1/2 cup water
5 tblspns sugar
1 tblspn salt
1/2 tblspn chili powder
4 crushed garlics
a bit less than 1/2 tblspn corriander seeds
1/2 tspn mustard seeds
How to do it
Slice cucumber. Put in jar. Boil everything else and add. Put in fridge. Give it a day or two.