The KaiKai Book

Here is what you'll need! Homemade Pickles 3-ways: Makes 3 quarts of pickles. EQUIPMENT: 3 quart-sized, wide-mouth mason jars with lids. INGREDIENTS: Dill Pickles. Brine: 1 cup water, ½ cup white vinegar, 1 tablespoon salt, 1 tablespoon sugar, 1 tablespoon whole black peppercorns, 1 teaspoon caraway seed, 1½ teaspoon dill seed, 12 Kirby cucumber spears (3 cucumbers quartered lengthwise), 3 sprigs fresh dill, 1 whole clove garlic, Bread & Butter Pickles. Brine: ½ cup white vinegar, ½ apple cider vinegar, ¼ cup water, 1 cup sugar, 1 tablespoon salt, 1 teaspoon whole black peppercorns, 1 teaspoon dry mustard, 3-4 whole cloves, 1 teaspoon celery seed, ½ teaspoon turmeric. Kirby cucumber slices (about 3 cucumbers sliced ¼-inch thick) Sliced red chili Spicy Pickles. Brine: 1 cup white vinegar, ½ cup water, 1 tablespoon salt, 1 teaspoon whole black peppercorns, 1 teaspoon red pepper flakes, 1 teaspoon caraway seed, ½ teaspoon dry mustard, 12 Kirby cucumber spears (3 cucumbers quartered lengthwise), 1 jalapeño pepper, quartered, 1 whole clove garlic. PREPARATION: 1. Fill a large stock-pot with water and bring to a boil. Carefully submerge mason jars with their tops in the boiling water and keep them submerged for at least 5 minutes until ready to use. 2. Combine brine ingredients in a medium-sized saucepan and bring to a boil. Reduce to a simmer and allow brine to simmer for 2-4 minutes before removing from heat. 3. Thoroughly wash all herbs and vegetables (cucumbers in this case) you intend to pickle before cutting them into the desired shape and size. 4. Carefully place and arrange the herbs and vegetables inside of the mason jar. 5. Pour the warm brine over the vegetables until the mason jar is just about full, making sure to completely submerge the items you want to get pickled. Seal the jar while the brine is still warm and allow to cool completely before placing in the fridge. 6. The pickles will reach their peak readiness in 10 days to 2 weeks and can be stored for up to two months. Enjoy!

Vietnamese pickled daikon and carrots can be used as a great side dish. It is also an awesome addition to your banh mi thit. INGREDIENTS: 2 medium sizes carrot, 1/2 large daikon, 3 cups warm water, 4 tablespoons sugar, 5 tablespoons rice vinegar or distilled vinegar, and 4 thai chili peppers. COOKING METHOD: Cut the carrots and daikon into matchsticks. Add 1 tablespoons of sugar. Mix the carrots and daikon for 2 minutes. Add 1/2 tablespoon of salt and mix everything for another minute. Allow the vegetables to sit for 5 minutes or until you can easily bend the matchsticks without them snapping apart. Wash the daikon and carrots in water for 3 minutes. Shake off excess water and press the vegetables down to get rid of more excess water. Put the vegetables into a container. Add 3 cups of warm water, 4 tablespoons of sugar, and 5 tablespoons of rice vinegar or distilled vinegar in a big bowl. Mix all the ingredients together until the sugar has dissolved. Add 4 sliced thai chili peppers to the mixture if you like your pickled daikon and carrots to have a little kick. Pour the liquid over the daikon and carrots. Put the container in the fridge for 2-3 days. SOURCE: Tasty Like Whoa

Have you ever made pickles at home? You should -- it couldn't be easier. Today, I'm slicing cucumbers into chips (this is a great shape to use with sandwiches, but you can cut them however you like) and pickling them in a vinegar brine. These tangy vegetables will be ready to eat after a few hours and will last in your fridge for the rest of the summer. Make them today and enjoy! Sarah's Tip of the Day: When pickling, cucumbers with fewer seeds and thinner skins work best. Choose small Kirby cucumbers or larger European ones.

In this video Sarah teaches you how to make pickles with everyday foods