Easy Pickling
Starts With Ball® Canning
• Pickling is one of the hottest culinary trends today.1
• It’s an easy way to add fresh, homemade flavors to your meals.
Quick Pickling Guide
Step 1: Cut one pound of vegetables of your choosing.
• Cucumbers
• Asparagus
• Beets
• Bok Choy
• Brussels Sprouts
• Carrots
• Cabbage
•
• Daikon Radish
• Green Beans
• Jalapeños
• Mushrooms
• Okra
• Onions
• Peppers
• Radishes
• Tomatoes
• Turnips
• Watermelon Rind
• Zucchini
For best results, cut your vegetables into equal sized pieces.
Step 2: Prepare your pickling brine.
Combine:
1 cup
½ cup
White Vinegar + water
+ 1 tablespoon
+ ½ tablespoon
sugar
salt
Bring mixture to a boil, cook 3 minutes until salt and sugar have dissolved.
Step 3: Start pickling.
• Pack the vegetables in a warmed Ball® caning jar of your choice..
• Pour hot brine over vegetables.
• Cover and let sit at room temp for 1 hour, then refrigerate.
Simple tips
• Make sure your vegetables are completely covered by
pickling brine
• You may have to blanch harder, more dense vegetables
such as beets, Brussels sprouts, carrots etc.
• Increase sugar and salt depending
on personal taste
• The longer they sit, the better they taste!
Refrigerate for at least 2 hours – the longer they sit the better they get!
Choose your style of pickling!
Add the ingredients below to your brine (step 2) to create a variety of flavors.
+ Fresh Dill
+ Pickling Spice
+ Chilies
+ Citrus
+ Cumin
+ Coriander Seed
Chinese : Ginger
+ Garlic
+ Scallion
+ 5 Spice
+ Red Chilies
Japanese : Daikon
+ Ginger
+ Wasabi
+ Scallions + Soy sauce
Garlic Dill : Garlic
Latin American : Garlic
Southeast Asian : Thai Basil
Mediterranean : Garlic
Ball® TM Ball Corporation, used under license. Brought to you by Hearthmark LLC d/b/a Jarden Home Brands, Fishers, IN 46037.
+ Coriander Seed + Chilies
+ Oregano
+ Garlic
+ Shallot
+ Citrus Rind + Bay Leaves + Fennel Seed
National Restaurant Association “What’s Hot” 2013 Chef Survey.
1
Trendy Pickling Ideas with Ball® Canning
nions
Pickled Red O
Mexican Style
, peeled
• 3 garlic cloves
onion
and cut in half
• 1lb. sliced red
nd
ou
gr
negar
epper
• 1 cup Cider Vi
• ½ tsp. black p
seed, toasted • 1 tsp. salt
• ½ tsp. cumin
exican
• 1 tsp. Sugar
• 1 tsp. dried M
o
oregan
er
boil and simm
gredients to a
in
r
.
he
ed
ot
l
lv
al
so
g
is
lt is d
1. Brin
all sugar and sa
2 minutes until
in and put
, shock and dra
er
at
w
in
n
io
2. Blanch red on ed Ball® jar.
at room
into a pre-warm
d cover. Let sit
an
ns
io
on
d
re
er
hours.
3. Pour brine ov 1 hour, then refrigerate for 2
r
temperature fo
months.
4. Use within 3
Simple Sweet
Tarragon Brea
d and Butter P
ickles*
• 1l
b. cucumber, ¼
" sliced
• 1 cup sugar
• 1 cup Tarragon
Vinegar
• 1 cup water
• 1 Tbsp. kosher
salt
• 3 each whole
cloves
• 1 2" piece cinn
amon
• 1 tsp. allspice
(in sachet bag)
1. Bring all othe
r ingredients to
a
b
oi
2 minutes until
all sugar and sa l and simmer
lt
is dissolved.
2. Put sliced cu
cumber in a pre
-w
ar
med Ball® jar.
3. Pour brine ov
er cucumbers
an
d
co
temperature fo
r 1 hour, then re ver. Let sit at room
frigerate for 2 ho
4. Use within 3
urs.
months.
*May add 2 garli
c cl
Tarragon vinega oves, and a few sprigs of dill an
r for White Vine
d swap out
gar for a classic
sweet garlic dill
pickle
law
t and Radish S
o
rr
a
C
d
le
k
ic
Vietnamese P
led
p Distil
ng • ½ cu negar
lo
to
in
t
cu
ot
White Vi
• 8 oz. carr
anese
alm sugar
julienne on Jap
½ cup sugar (p
•
adds extra
mandolin
or brown sugar
h,
dis
• 8 oz. daikon ra nne
lie
ju
ng
lo
salt
cut into
• 1 tsp. kosher
in
ol
d
on man
d simmer
ients to a boil an lved.
ed
gr
in
r
he
ot
l
lt is disso
1. Bring al
all sugar and sa
2 minutes until
ll® container.
pre-warmed Ba
a
to
s
le
ab
et
g
2. Add ve
r. Let sit at room
ables and cove
et
g
ve
er
ov
e
e for 2 hours.
3. Pour brin
, then refrigerat
ur
ho
1
r
fo
e
ur
temperat
months.
4. Use within 3
Cajun Bar Pick
les
Great in a Spic
y Cajun Blood
y Mary with Le
Worcestershir
a and Perrins
e sauce!
• 1lb. okra pod
s, green
• 4 ea. dried re
beans or aspar
d chili
agus
peppers
• 1 cup White Vi
negar
• 2 sprigs thym
• ½ cup water
e
•
1
ts
p.
hot sauce
• ½ Tbsp. salt
•
½
ts
p.
black pepperco
• 1 Tbsp. sugar
rns
• ½ tsp. white
• 4 cloves garlic
p
ep
p
er
corns
, cut in half
1. Bring all othe
r ingredients to
a boi
2 minutes until
all sugar and sa l and simmer
lt is dissolved.
2. Put clean ok
ra pods in a pre
-w
arm
(remember, pic
kling liquid mus ed Ball® canning jar
t cover all the ok
3. Pour brine ov
ra).
er okra and co
ve
r. Let sit at room
temperature fo
r 1 hour, then re
frigerate for 2 ho
4. Use withing
urs.
3 months.
Hot Giardinara
classic
ecially on the
p
es
,
h
ic
w
d
n
ck olives
Perfect on a sa
green and bla
d
ad
r
o
f,
ee
B
n
Chicago Italia
cloves, cut in ½
• 4 each garlic
l
egano
• ½ cup olive oi
• 1 tsp. dried or
•
•
e
• 1 cup Red Win
¼" dice
• 1 cup carrots
ar
Vineg
o peppers,
• 2 each serran
• ½ cup water
sliced thin
salt
• 1 Tbsp. kosher
" dice
¼
,
ry
le
ce
p
cu
•½
per, ¼" dice
• ½ cup red pep
, sauté
ive oil and heat
ol
d
ad
an
p
e
tive sauc
1. In a non-reac
t 3 minutes.
al dente, abou
garlic until just
additional
gar and cook an
ne
vi
d
an
er
at
w
2. Add spices,
1 minute.
r for 1 hour.
ll® jar and cove
Ba
ed
m
ar
-w
re
3. Pour into a p
.
ator overnight
4. Put in refriger
months.
5. Use within 3