Makes 3 pints
PREP TIME
1 hour
PICKLING TIME
3 days minimum
½ cup cider vinegar
½ cup champagne vinegar
4 cloves garlic, peeled
2 bay leaves
2 bird’s-eye chiles
¼ cup sugar
1 tablespoon kosher salt
1 tablespoon coarsely groundcoriander seeds
1½ to 2 pounds of anyof the following:
• Cucumbers, sliced or speared
• Okra, whole, with the stems trimmed
• Collard greens, stems only, cut into 2-inch pieces
• Daikon radish, peeled, halved, and sliced into half moons
• Baby carrots, stems trimmed, halved lengthwise
Daikon radish. Collard greens. Okra. Cucumbers. Baby carrots. When we whip up our house-made pickles, it’s like we’re all transported to Alexander’s grandfather’s farm in Spartanburg, South Carolina. Pickling is having a moment, and it’s easy to see why. An hour’s worth of chopping and boiling means your family gets to enjoy something homemade and delicious for weeks to come.
In a 2-quart saucepan over medium heat, combine the vinegars, 2 cups water, the garlic, bay leaves, chiles, sugar, salt, and coriander. Bring the mixture to a boil, stirring to dissolve the sugar and salt. Once boiling, pour the mixture over the vegetables in sterilized glass canning jars and seal so the jar is airtight.
Store in the refrigerator for at least 3 days before serving. Keep refrigerated.