Specialty

A Perfect Pickle

Pickling has long been a way to preserve and extend the life of produce. As we all know, vegetables only keep for a week or two, and pickling is a great way to avoid throwing vegetables in the trash. Dating back to pre-refrigerator times, pickling has long been a go-to method for food preservation. The pickle extends far beyond just cucumbers.

Pickling can be applied to a variety of foods, including meat. With a simple brine solution and some time, you can easily transform your favorite foods into a tangy, delicious snack.

All you need to pickle is your veggies of choice, canning jars, distilled white vinegar, sea salt, and sugar. If you so wish, you can add flavorings such as bay leaves, dried Chile peppers, cumin seed, turmeric, garlic, oregano, shallots, the list goes on!

Here are 5 easy steps to DIY pickling:

1.Wash and chop up your veggies. You can use turnips, tomatoes, classic cucumbers, and beets. For some veggies, such as beets, Brussels sprouts, carrots, ginger, green beans, okra and peppers, the flavours will be enhanced by boiling them for about 2 minutes, letting them cool, and then adding them to jars.

2.Divide your vegetables into 6 pint-sized canning jars.

3.Add any additional flavorings (listed above), usually about ½ teaspoon is recommended per pint jar.

4.Make your brine. This recipe makes 6 cups. Combine 3 cups distilled white vinegar (or cider vinegar), 3 cups water, 2 tablespoons plus 2 teaspoons sea salt and 2 tablespoons sugar in a large saucepan. Bring to a boil and stir until the salt is dissolved. Let boil for 2 minutes. Remove from the heat.

5.Fill your jars with the brine, covering the vegetables completely. Be sure to leave about ½ inch of room at the top. Place the lids on the jars (or containers) and refrigerate for at least 24 hours before serving.

Photo Courtesy of Lana’s Cooking

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