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Jessica's BEAUtifully Balanced Pickles




Source of Recipe


Inspired by the pickles from Beauvine in Richmond, VA


Recipe Introduction


These pickles may have been inspired by Beauvine, but Jessica worked her tail off perfecting them and getting all of the ingredients just right. They are absolutely delicious.


List of Ingredients




Brine:
3 cups white wine vinegar (or champagne vinegar, though this is much more expensive)
2 1/4 cups cold water
2 1/2 T Kosher salt
3 1/2 T sugar
3 T coriander seeds, mustard seeds, whole peppercorns
2 bay leaves
Pinch of red pepper flakes (or more, if you like it hot!)
1 t whole cloves
6 garlic cloves
2 big sprigs of fresh rosemary
Pickles:
Carrots sticks (cut thickly)
Red, yellow, and orange bell peppers (cut into sticks)
Pearl onions (frozen is fine)
Green beans (trimmed)
Cauliflower (ew)


Recipe



Combine vinegar, water, salt, and sugar in a saucepan over medium high heat. Stir until salt and sugar are fully integrated. Add all remaining ingredients for the brine except the garlic and rosemary. Bring this to a boil, stirring frequently to prevent ingredients from burning on the bottom of the pan.

After boiling for 5 minutes, remove from heat and let the brine cool until it's about bath water temp--you don't want it room temp, but you don't want it to be so hot that it burns you.

Meanwhile, pack your jars with your pickles, garlic, and rosemary into clean, dry jars. (I won't detail the sterilization process for canning, but you can follow that for your jars.) I shall add here that cucumbers don't work for this particular pickle. They kind of fall apart.

Now here's the tricky part: You may not end up using all of the pickling spices you put in the brine in one jar--in fact you shouldn't. But you want a fair balance of everything you've added to the brine, so make sure you get some of everything as you add the liquid brine to the jar(s). If you're doing multiple jars (and you should), make sure you're dividing up the brine ingredients equally, or your jars can taste differently from jar to jar.

You may can these if you like, following the canning process, but I think it's best if you just let these sit in your fridge for 2-3 days and then eating them over the next 2 weeks. Beyond that they get pretty strong with the vinegar flavor.

This brine can be saved and used for salad dressings. Also, I strongly recommend you try grating some of the pickled garlic into salad dressings, sauces, and salads of the potato, tuna, egg, or pasta varieties.