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Georgia Southern University

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Sustainability GSU Videos

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5 minutes 29 seconds


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Check out the links below for more information on how to make your own pickles, and visit our website or contact to learn about joining the campus community garden! What you'll need: 1. Sterilized glass jars 2. Vinegar with more than 5% acidity (white wine, cider, rice, etc., but not balsamic) 3. Pickling salt or sea salt that isn't coarse 4. What you plan to pickle (cucumbers, carrots, green beans, radishes, asparagus, the list goes on!) 5. Add-ins like fresh or dried dill, dill seeds, coriander, mustard or celery seeds, garlic, cumin, peppercorns, bay leaves, fennel, etc. 6. *optional* unrefined sugar Instructions: 1. Add spices, herbs, seeds, garlic, and any other add-ins to your jar. I suggest using less than a teaspoon of seeds/spices, but you can add more of your herbs like dill because they don't pack as much of a punch. 2. Slice what you plan to pickle and add to the jar, making sure to tightly pack everything in. 3. Make your brine- boil a 1:1 ratio of water and vinegar with pickling salt (about 1tbsp) and optional sugar (about 2 tsp). 4. Pour the hot brine into the jar, filling the jar and completely covering everything in it. 5. Screw on lid and let cool for about an hour. 6. Place the jar in the fridge and enjoy pickles in 2-7 days for 1-2 months. *Remember to refrigerate these pickles and eat them in 1-2 months*


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