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We are open and practicing appropriate food safety measures during the Covid 19 Pandemic
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Recipes - Pickling Spice

Backyard Patch Herb Pickling Spice uses Herbs De Provence for a flavor not typically found in supermarket pickling blends.   You can use this blend in any refrigerator or regular pickle recipe, use about 1 to 2 Tablespoons to a pint jar, then add your veggies and vinegar/salt mixture as usual.

These quick recipes allow you to create pickled vegetables in the traditional vinegar/salt brine along with appropriate flavorings using your refrigerator which also eliminates the need for canning jars as plastic containers will work just fine.

Rosemary & Sage Pickles

I adapted this recipe from the Herb Companion Magazine and used it with zucchini.  Chas and I loved making Zucchini pickles when we lived at the Farm and this gives a similar flavor without the canning process.

  • 1 small red or white onion, thinly sliced (or 1 1/4 cups chopped chives)
  • 2 cups cucumbers, sliced
  • 2 sprigs fresh Rosemary
  • 4 to 8 sage leaves
  • 1 to 2 Tbls. Backyard Patch Herbed Pickling Spice
  • 1/3 cup cider vinegar
  • 1 Tbls. salt (kosher or course is best)
  • 1 cup cold water

Slice cucumber into ¼-inch rounds. Tightly pack sliced cucumber and herbs in a 16-ounce clean glass jar until about ¾ full.

Combine vinegar and salt in a saucepan. Bring to a simmer and gently stir until salt dissolves. Remove from heat.

Add cold water to this mixture and let cool. Pour cooled liquid in jar to cover cucumbers and herbs. Add more cold water if necessary. Leave room at the top. Refrigerate for about an hour until chilled. 

Pickled Tomatoes

If you love grape tomatoes or cherry tomatoes this is a great recipe to use with them.  Heirloom tomatoes, available at organic farmers markets, are also a wonderful flavor here.  The purples and yellows look especially festive.    The most important thing is to make sure your tomatoes are firm, otherwise they become tomato mush during pickling.

  • 2 cups tomatoes, vertically quartered
  • 2 to 4 cloves garlic, sliced
  • 2 Tbls. Backyard Patch Herbed Picking Spice
  • 1/3 cup cider vinegar
  • 1 Tbls. salt (kosher or coarse pickling)
  • 1 cup cold water
  • 1 Tbls fresh, lime or lemon juice 

Place tomato slices, garlic and other herbs in a 16-ounce clean glass jar until about ¾ full.

Combine vinegar and salt in a saucepan. Bring to a simmer and gently stir until salt dissolves. Remove from heat.

Add cold water and juice to this mixture and let cool. Pour cooled liquid in jar to cover tomatoes and herbs. Add more cold water if necessary. Refrigerate for about an hour until chilled.