Have your children ever made pickles at school? Mine haven't but it would be a fantastic classroom/practical life activity. It requires lots of chopping and a little bit of peeling and measuring. Making pickles with children is super easy, I'll show you how we do it!
1. First, we select the vegetables we want to pickle! We have chosen vegetables our family likes to eat, we have carrots, cucumber, beans, cabbage and, cauliflower. Beets and onion would work well too.
2. We wash and chop our vegetables. Otis (7 years) loves to use the crinkle cutter and he does most of the work. I chop a few carrots and pieces of cucumber length-ways as I think it looks pretty in the jar that way.
3. We choose which herbs and spices we want to use and put them in the jar. 'Pickling Spices' are available however we like to customize ours depending on the likes of each family member. We have used combinations of chilli flakes, celery seeds, coriander seeds and, fennel seeds. We also use fresh garlic and dill.
4. We pop all the vegetables in a clean jar. Ask the child to tap the jar on the bench to help the vegetables settle down a bit. Otis made two large family jars and three smaller jars for himself, his dad and his older brother. If children want to experiment with vegetables and spices I recommend giving them smaller jars to use, it will minimise waste if they don't like the taste.
5. Pour in the brine. We use half water half vinegar (for these jars we used four cups water/four cups vinegar). We use white wine vinegar and add a little salt and granulated sugar (heat to dissolve). One day I will try apple cider vinegar! We fill the jar, put on the lid and store in the fridge. These are refrigerated pickles only, they will keep in the fridge (if you don't eat them first) for around two months.
Or wrap with a bow and give as a gift! They look gorgeous and it's pretty hard to mess it up!
- How To Quick Pickle Any Vegetable at The Kitchn.
- How to Make Dill Pickles (with 23 toddlers - optional) at Glue & Glitter.