As the summer
draws to a close we say goodbye to all of the fresh, flavorful
vegetables of fall and begin looking towards the deep, rich and often
layered flavors of autumn and winter. If you’re not quite ready to
relinquish your summer vegetables, then one of the best ways to
preserve the flavors of summer during the upcoming chilly months is
to pickle your fresh vegetables.
Pickling is a
tradition that is said to be over 4,000 years old and it arose from
the need to preserve vegetables before refrigeration was available.
The goal of pickling is to preserve food product by storing it in a
vinegar-based solution which inhibits the growth of bacteria. Most
recipes require the use of pickling spices which include mustard
seed, cloves, garlic and cinnamon, all of which are also known to
further inhibit the growth of bacteria.
One of the added
benefits of pickling vegetables is that it makes the already vitamin-
and mineral-rich vegetables even better for you, as the pickling
process adds Vitamin B to the pickled vegetables.
Pickled
Vegetables:
Yield: 1 qt.
Preparation time:
30 minutes
2 pounds Fresh
vegetables, such as cucumbers, carrots, celery, cauliflower, red
peppers, jalapenos, or pearl onions
2 ¼ cup Water
½ cup Apple
cider vinegar
¼ cup Granulated
white sugar
1 ½ teaspoons
Sea salt
1 teaspoon
Pickling spices
1 teaspoon Whole
black peppercorns
8 sprigs Fresh
dill
½ teaspoon
Crushed red pepper
- In a sauce pan, combine water, vinegar, sea salt, sugar, pickling spice, peppercorns and crushed pepper. Bring to a simmer for five minutes.
- While brine is simmering, wash and dry vegetables, then cut into ¾ slices or florets.
- Allow the brine to completely cool after simmering, then pour the brine over the vegetables and fresh dill.
- Cover the mixture with plastic wrap and refrigerate for three to four days before serving.
Enjoy your pickled
summer vegetables as part of a healthy salad, include them in your
little one’s lunch box, or simply leave them on the bar as a snack
when entertaining.
