Monday, May 21, 2018 by Zoey Sky
Pickling is a good way to extend the shelf life of fresh produce, especially if you want to stock up on winter vegetables during summer or vice versa. Almost any vegetable can be pickled, as long as it’s fresh. (h/t to Blog.PaleoHacks.com.)
Once you’ve decided on what you’re going to pickle, select produce that doesn’t have bruises or wrinkles. Rinse the produce and use a vegetable brush to remove any remaining dirt.
If you don’t know where to start, here are some seasonal vegetables that you can pickle:
Now that you have your vegetables, decide on how you’re going to flavor them. Here are some herbs and seasonings that you can use:
You can go with either fresh or dried herbs like dill, oregano, rosemary, or thyme. However, avoid fresh basil because it will turn mushy in the brine. (Related: Stockpiling perishables: How to store fresh fruits and vegetables for the long term.)
Brine is a crucial component of pickling. Brine is the saltwater solution that pickles the vegetables, and it imbues the final product with some important gut-boosting benefits.
While white vinegar is traditionally added to the brine, the recipes below use apple cider vinegar (ACV) because it has strong antiviral properties. ACV is full of enzymes, probiotics, and proteins that can help keep your gut flora in check. The recipes also use raw honey instead of sugar since the former is soothing and full of beneficial amino acids.
You will need a 16 ounce (oz) Mason jar and a saucepan for several of the recipes below. Before you start pickling, make sure all jars and lids are properly washed in hot soapy water. Rinse and dry everything completely.
Take note that the total cook time for most of the vegetables listed below is 24 hours and five minutes. Prep time will take 10 minutes.
Prepare the ingredients for the pickled vegetable of your choice:
For dill pickles:
For pickled dill carrots:
For pickled dill radishes:
The cooking time for this pickled ginger recipe is 24 hours and 30 minutes and it serves eight oz. You will need an eight oz Mason jar, a saucepan, and a strainer.
For quick pickled ginger:
Keep this additional tips in mind so you can have a hassle-free time when pickling the vegetables of your choice:
You can learn more about pickling and other food preparation methods at Foodsupply.news.
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