What kid doesn't like pickles?  Whether they are cucumbers or other vegetables, the "pickle" taste is still alluring.  Vegetables can be eaten in myriad preparations – raw, steamed, sautéed, pureed, roasted and pickled.  However, this last one is something that most people don’t think to do at home. It’s easier than you think. 

It's a good way to introduce new vegetables and get your kids to eat healthy.  In class, one child told me that he doesn’t like cucumbers, but loves pickles.  When I explained that they were one in the same, he didn’t believe me.  That is, until he made them himself.  Hopefully, he will now eat cucumbers and pickles.

We pickled cucumbers very quickly in class and while we were at it, we pickled carrots, cauliflower, brussels sprouts and beets too.  All of the vegetables had that “pickle” taste and the kids gobbled them up - even the boy who didn’t like cucumbers.

There exist many recipes for pickle making and storing pickles.  This quick pickle recipe is for consumption in a week or so.  Once prepared, they should stay in the fridge till they’re gone (which will surely be quick).

Serve them as a side with sandwiches, burgers or chicken, with a main course for dinner or even as a lunchbox snack.  As far as I am concerned, as long as they eat their vegetables, it doesn’t matter how they’re prepared (except, of course, for the deep-fried kind).

Cucumber Pickles

Slice 5-6 kirby cucumbers into ½ inch slices and place in a heatproof bowl.

Generously sprinkle with salt and stir to coat. Let stand for 15-20 minutes.

Rinse off the salt and pour brine (see below) over cucumbers.

Let stand until cool and eat.

Store in brine in the refrigerator.

Vegetable Pickles (except red beets)

Cut vegetables into chunks equal in size.

Heat brine (see below) to a boil. Reduce to a simmer.

Dunk one vegetable into the boiling brine for 1-2 minutes.  You want the vegetables to remain crunchy.

Remove with a small strainer or slotted spoon to a heatproof bowl.

Repeat with the remaining vegetables.

Pour brine over the vegetables in the bowl.

Let stand until cool and eat.

Store in brine in the refrigerator.

Red Beet Pickles

Prepare red beets the same as with the vegetables.  Keep separate until they are cooled.  Red beets will color the brine (and the rest of the vegetables) red.  If you want to prepare them together, try golden yellow beets.  Note:  Even if the brine is red, it will not affect the flavor.  This is what they look like:

Brine

2 cups white vinegar

11/2 cups water

3 tbsp sugar

1 tbsp salt

4 stems fresh dill

2 cloves garlic, lightly crushed

8-10 juniper berries*

*The juniper berries are included because of my adoration for the delicious juniper pickles served at Henry Public.  After eating them, I just had to have homemade pickles.  Juniper berries may be hard to locate, but are certainly worth seeking out.

Combine all of the ingredients in a large saucepan and bring to a boil.  Reduce heat and begin to dunk the vegetables.

Separate brines should be made to pour over the cucumbers and to use for the beets.

These pickled vegetables are fun to make.  They are quite nutritious as well, because you control the salt levels and quality of the vegetables.  Feel free to play with the recipe should your tastes run to a sweeter or sour pickles.  Even if you only make one or two vegetables, your kids will enjoy learning how to make them.  And of course, eating them too.