Quick Pickled Vegetables
Pickling is an ancient food preservation technique. These quick picked vegetables preserve food in vinegar. Try this easy recipe with surplus veggies from your farm share!
- Fresh vegetables (beets, carrots, turnips, radishes, green beans, onion, zucchini, summer squash, cucumbers, peppers, fennel) enough to fill four pint-sized mason jars
- Optional additions: garlic, dill, onion, dill seed, fresh ginger slices, chiles or chile flakes, celery seeds, whole cloves, cumin seeds, star anise, fresh herbs.
- 2 cups vinegar (white, red wine, rice wine, apple cider)
- 2 cups water
- 2 tablespoons salt
- 4 tablespoons sugar
- Prep your veggies. Wash well and either slice, quarter, or cut into spears, or leave whole (like green beans)
- Bring the water, vinegar, salt, and sugar to a boil in a small pot. Meanwhile, pack the jars with veggies.
- In 4 pint-sized mason jars, divide any spices you opted to use. Begin adding the veggies and any fresh herbs you would like to include leaving about an inch at the top of the jar.
- Usig a funnel, carefully pour the hot liquid into the jars, making sure to submerge al the veggies, pressing down on them with the end of a wooden spoon. You may be able to add more veggies at this point, just make sure the liquid completely covers the veggies leaving at least a half inch of room between the liquid and the lid.
- Cover and let sit on the counter to cool, and after an hour or two, place in the fridge. These will taste food after 6-8 hours, but much better after a couple days. Keeps up to two weeks.
Recipe adapted from http://www.feastingathome.com/quick-pickled-vegetables/