Pickled vegetables
You can pickle almost any vegetable and its a great way to preserve a season’s bounty. It’s starts with a simple ratio of 1 part vinegar to 1 part water to a 1/4 salt. Then add any flavoring, sweeteners, or herbs you want. Below is a standard recipe I use, you can double it, triple it, or scale back depending on how many vegetables you want to pickle.
Ingredients
For the jars
2lbs fresh seasonal veggies
Carrots (4-5) cleaned, peeled, and quartered
Radish (2 bunches) cleaned and sliced
Chard stems (6-8) leaves removed
corn (2-3 ears), shucked and kernels removed
4-5 springs fresh herbs
Dill, thyme, sage
4 tablespoons whole spices (peppercorns, mustard seeds, fennel)
8 Garlic cloves, smashed
For the brine
4 cups vinegar (white, apple, or rice)
4 cups water
¼ cup kosher salt
¼ cup sugar
Makes 4 (32oz) jars
place cut veggies in each jar. evenly distribute herbs, seasonings, and garlic, add to jars.
Make the brine by boiling the vinegar, water, salt, and sugar in a medium saucepan, whisking to dissolve the salt and sugar. Pour brine into each jar, covering vegetables. Cover and refrigerate overnight.
