Eco-eating: How to Pickle

By Sara Kramer

Ever found yourself with pounds of beets from a CSA surplus? Or knee-deep in cucumbers from a buying spree at the farmers market? That extra produce no longer has to suffer a rotten fate. Waste less by learning how to pickle like a pro.

Pickling may seem like an activity for advanced foodies, but it’s much easier than you may think. While canned or processed pickles are the most well known, there’s another pickle to consider: Leaving brine-submersed vegetables out in warm temperatures produces oh-so-good-for-you lacto-fermented pickles (chock-full of healthy bacteria). Think sauerkraut and kimchi!  

Here are the basics on how to pickle:

What You Need

  1. Fresh vegetable of choice, trimmed appropriately (cucumbers are just the beginning -- green beans, okra, cauliflower, carrots and beets are also excellent pickling options)
  1. Salt, non-iodized
  1. Vinegar (any will do)
  1. Water
  1. Sugar, to balance the pucker effect
  1. Spice: Throw bay leaves and coriander seed into your brine or add a dill sprig to each jar

How to Pickle

  1. Sterilize glass jars and lids in a bath of boiling water.
  1. Bring vinegar and water (in equal proportion), salt and sugar (to taste) to a boil.
  1. Fill jars with raw veggies.
  1. Pour enough hot brine in the jars to cover your veggies.
  1. For long-term pickling, seal jars tightly and submerge in the water bath. (Different vegetables will require different submersion times -- you can find specific instructions from vendors at the farmers market.)
  1. For short-term storage, you can quick-pickle without the canning process by putting your jars directly in the fridge and waiting 24 hours before eating. (These will store for about two weeks.)

Seasonal veggies all year round? Yes, please!

Read more about: eco , food , go green , reduce waste

Sara Kramer is a chef and butcher in Brooklyn, N.Y., who attended NYU and the Natural Gourmet Institute. She believes we should all think more about where our food comes from. Her articles have previously appeared on Green Goes Simple.

Leave a Comment

PICKLED aSPARAGUS

Posted on June 10, 2011

WOULD LOVE TO FIND A "GOOD" RECEIPE FOR HOT AND SPICY PICKLED ASPARAGUS ...THANK YOU

forgot the spices

Posted on February 8, 2012

what did you do with the spices.you did forget to mention it.why?

iVhqBmAWkaiNRfCUJnk

Posted on May 27, 2012

You sure can!! Heck, you can even use the leftover brine (either from sweet (bread and butetr pickles) or dill pickles .Just wash and stem the Jalapenos, pour the brine into a sauce pan and bring to a boil. Place Jalapenos in the now empty jar, take two knives (there's a reason for this: the knives absorb the heat of the brine and prevents the jar from cracking) and place them in the jar with the Jalapenos. Carefully pour the brine over the Jalapenos. Cool, cover and refrigerate for about 2 weeks. Enjoy your peppers!!!Christopher

FVGfIcpCBFA

Posted on May 28, 2012

Yes but make sure the jar is sealed good and don't touch them for a week or so. I know I know. lolWe do this. We put glairc cloves in the pickle juice. I love pickled glairc. Also hard boiled eggs can go in the jar of juice.


From Our Sponsor
This year, you'll wrap presents in:
 
 
 
submit>