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Pickles are one of my favorite foods. I’ve been known to eat an entire jar in one sitting. The 
only thing better than gorging on a jar of store bought pickles, is gorging on a jar of pickles you made yourself.
Pickling can be time consuming, involving fermentation in controlled and mandated temperatures. But it can also be simple and still give you tasty results. And the best part is that you can pickle just about anything! Cucumbers (obviously), carrots, onions, peppers, corn, ginger – to name a few.
- Place your chosen to-be pickled food in a container with a lid.
- In a saucepan, boil 2 cups of water, 2 cups of white vinegar, and 3 tablespoons of Kosher salt.
- Pour liquid into your container, cover, and refrigerate over night.
- Your homemade pickles will last 3-4 weeks in the refrigerator.
- Add sugar, sliced hot peppers, black peppercorns, mustard seeds, fresh herbs, or whatever you’d like to experiment with flavors.
I know this post was short and sweet (or short and sour depending on how you make your pickle) but, come on! Start experimenting! What will you make first?
Rebecca McKinney
I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
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