Celebrate “culture” in agriculture & share skills like growing, cooking, canning
How-To's on putting food aside: canning, freezing, drying, much more...
Location: North Carolina
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Of course I'm assuming you are talking about making pickles for storing in the fridge because if you're intending to can them, you must watch that the ph on your vinegar is 5%. That is the percent required for safe canning of pickles. But again, you have lots of room for creativity if your just storing it in the fridge.
You can always change out different types of vinegars (rice vinegar instead of white for example) or different spices (black peppercorns, coriander, ginger)- as long as you don't change the acidity of the pickle brine.
Cutting the vegetables in a different shape, like long carrot sticks or decorative pieces of daikon are also nice ways to take a recipe from a book and make it your own.
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