what i did this weekend... i pickled

i don't really have a recipe, i just kind of loosely followed the recipes in the link in my previous posts on the topic of pickling (especially sierra's). you are just boiling up some brine + spices, throwing the veggies in a jar, pouring hot brine on top, letting them cool, then putting on lids and popping them in the fridge. my general proportions were as follows:

• 1 part salt
• 2 parts sugar
• 2 parts water
• 4 parts vinegar (i used a variety including white, rice wine, white wine, and tarragon)
• various combinations of the following herbs/spices: fresh dill, dill seed, turmeric, mustard seed, celery seed, coriander seed, black peppercorns, dried onions, fresh garlic. i just threw it in and did not measure how much.
• i used the following vegetables: carrots (blanched), cucumbers, green beans

first i made pickled carrots because i had a bunch of carrots laying around. i made way too much brine so i knew i was going to be making more pickles very soon...

oops

next i decided to do cucumbers, because it is traditional (and i love them), and green beans, because i love them.

pretty!

as if that was not enough pickles i had to go out to jungle jim's to get cucumber kimchee because i was seriously craving it after that post the other day. yes i bought it today and i have already eaten a quarter of the jar. yes that is a 32 oz. jar.

i have zero self control so i have already gotten into the pickled carrots even though i just made them yesterday. they are so delicious. right now i am cooking up a huge pot of rice in my rice cooker and i am going to eat all these pickles with the rice all week for lunch, with probably some beef bulgogi or grilled chicken or something. i am going to try to save a couple jars for more than a week so i can see what they taste like after that long but i don't know if i will make it.

food safety note: these are all refrigerator pickles. that means they only last for a few weeks and must stay in the fridge. you can make pickles that will keep in your cupboard if you know proper canning procedures, but i don't so just fyi.