Pickling everything


Photo credit: Freeimages.com/ Karl Mooney

You have extra produce this season and can’t find a way to eat it all?  We’ve given you some ideas to sneak some more vegetables into your diet. But how about saving some of those vegetables during the off season?  You certainly can freeze vegetables or even can them, but what about pickling them?!?

How do you use pickled vegetables?

  • Bloody Mary bar!
  • Add a pop to a salad with pickled vegetables
  • Great on sandwiches
  • Try pickled onions on tacos
  • Italian cuisine uses giardiniera (pickled cauliflower, celery, peppers, and carrots)
  • Korean cuisine uses kimchi (pickled cabbage) as a common side dish

How do you pickle?

Cut the vegetables in the appropriate size.  Add in flavorings as you like (see recipe ideas below).  For sour brine (like dill pickles), use 3 cups vinegar; 3 cups sugar; 3 tbsp. salt; and 2 tbsp. sugar; and boil until sugar and salt dissolved.  (Use canning salt or sea salt without additives, otherwise the brine may cloud).  For sweet brine (like sweet pickles), use 3 cups vinegar; 3 cups water; 1 1/2 cups sugar; 1 1/2 tbsp. salt; and boil until sugar and salt dissolve.  Put vegetables in jar and fill brine up to 1/2″ from top.  You can refrigerate for up to a month (or can it and you can save 6 months or more).

What kind of flavoring can I add to the jar? (amounts listed are per pint jar)

1 Bay leaf
1/2 teaspoon Celery seed
1-3 small whole Dried Chile peppers
1/2 teaspoon Cumin seed
1/2 teaspoon Dill seed
1/2 teaspoon Mustard seed
1/2 teaspoon Pickling spice
1/2 teaspoon Turmeric

1 fresh Habanero or Jalapeño pepper
2-4 sprigs sliced or whole Dill
1/2-1 whole large clove, sliced Garlic
2 3-inch strips fresh (peeled) or 1/2 teaspoon prepared Horseradish
1 sprig fresh Oregano
1 tablespoon sliced Shallot

What are some flavor combos I should try?

Bread & Butter Zucchini Pickles

  • Sweet Brine
  • Zucchinis
  • Tumeric
  • Mustard Seed

Turnip Kimchi

  • Sour Brine
  • Turnips
  • Garlic
  • Scallions
  • Serrano Chili
  • Ginger

Pickled Beets

  • Sweet Brine
  • Beets
  • Cardamom
  • Cloves

Cauliflower, Carrots, and Jalapeños

  •  Sour Brine
  • Cauliflower, Carrots, and Jalapeños
  • Oregano
  • Bay Leaf
  • Garlic

Fennel with Orange

  • Sour Brine
  • (Replace 1/2 of vinegar and sugar with orange juice)
  • Orange zest
  • Pink peppercorns

Dilly Beans

  • Sour Brine
  • Mustard Seed
  • Dill weed
  • Peppercorns




Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s