Pickling Garden Vegetables

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Pickling Vegetables in a Mason Jar.

Pickling Garden Vegetables

Introduction to Pickling:

Pickling has been around for a very long time, and in many cultures pickling is a common way to prepare food. From the crunch of a dill pickle to spiciness of pickled jalapeños it’s a way to use excess garden vegetables while adding something different to the natural flavors of vegetables and fruits.

For those just getting started on your pickling journey, this blog post offers a basic and versatile vinegar brine pickling recipe, serving as a base to pickle what you want. In addition to the starter recipe is a list of other vegetables that can be pickled. Each one of these will produce a different flavor and texture. So, get your jars out and let’s get educated.

Some options for what can be used in Pickling:

  • Artichoke Hearts: Pickled artichoke hearts are a gourmet addition to salads.
  • Asparagus: Pickled asparagus spears are a great treat.
  • Beets: Pickled beets have a sweet and earthy flavor.
  • Brussels Sprouts: Picked brussels sprouts have a robust flavor.
  • Carrots: Sweet and tangy pickled carrots are amazing.
  • Cauliflower: Cauliflower florets absorb the flavors of the brine brilliantly.
  • Celery: Pickled celery can be used in cocktails and salads.
  • Corn: Pickled corn kernels add a sweet and tangy crunch as a taco topping
  • Cucumbers: Classic for making dill pickles.
  • Eggplant: Pickled eggplant is popular in the Mediterranean.
  • Green Beans: Make dilly beans by pickling fresh green beans.
  • Mushrooms: Pickled mushrooms have an earthy and umami flavor.
  • Okra: Known for its unique texture and flavor when pickled.
  • Onions: Pickled onions add a zesty and tangy crunch to any dish.
  • Peppers: Bell peppers, jalapenos, banana peppers, and more can all be pickled for a spicy kick.
  • Radishes: Pickled radishes have a great crispness and a touch of heat.
  • Tomatoes: Cherry tomatoes can be pickled for a burst of flavor.
  • Turnips: Pickled turnips are a staple in Middle Eastern cuisine.
  • Zucchini: Zucchini slices or spears can be pickled for a fun twist.

It probably doesn’t need to be said, but feel free to mix and match these options to create unique pickling options to suit your taste preferences.

The Basic Pickling Starter Recipe (Based off 1 cup of Brine):

Hot peppers,, onion, carrots, garlic, spices and brine sitting on a plate ready for Pickling.
Ingredients ready for pickling.

More Brine may be needed to cover the vegetables, if more is used, adjust the rest of the ingredients as necessary.

Main Ingredients:

  • Vegetables (Roughly ½ to 1 pound): Use the vegetable(s) of your choice, washed and prepared as needed.
  • Brine (Vinegar + Water): 1/2 cup vinegar (You can use white vinegar, apple cider vinegar, or white wine vinegar, depending on your flavor preference) + 1/2 cup water (adjust to taste).
  • Salt: 1.5 to 2 tablespoons of pickling salt (preferred) or Kosher salt (adjust to taste)
  • Sugar (Optional): 1 to 2 tablespoons (adjust to taste)

Other common Spices and Herbs that can be used (per cup of brine):

  • 2 cloves of garlic, peeled and crushed
  • 1 teaspoon of whole black peppercorns
  • 1 teaspoon of whole mustard seeds
  • 1 teaspoon of whole dill seeds
  • 1/2 teaspoon of red pepper flakes (adjust for spiciness)
  • 1 dried bay leaf
  • 1 sprig of fresh dill

Note: This pickling recipe is versatile and can be used with a variety of vegetables. Feel free to experiment with different options to create your favorite pickling recipes.

Instructions:

  1. Prepare the Vegetables or Fruits: Clean and trim the vegetables or fruits as needed. You can slice, dice, or prepare them in your preferred shape.
  2. Make the Brine: In a saucepan, combine the vinegar, water, kosher salt (or pickling salt), sugar (if using), and the common spices and herbs listed above. Stir the mixture and bring it to a simmer. Allow it to simmer for a few minutes until the salt (and sugar, if using) fully dissolves.
  3. Pack the Jar: Pack the prepared vegetables or fruits into a sterilized canning jar, leaving some headspace at the top.
  4. Pour in the Brine: Carefully pour the hot brine mixture over the vegetables or fruits in the jar, ensuring they are fully submerged. Leave about 1/2 inch of headspace at the top.
  5. Seal the Jar: Wipe the rim of the jar to ensure it’s clean and free from any brine residue. Place the sterilized lid on the jar and screw on the metal band until it’s fingertip-tight (not too tight).
Wisk sitting inside of a simmering pot of Pickling Brine.
Pickling Brine Simmering with its Ingredients.

Some other things to note:

Keep in mind that these are general guidelines, and the actual shelf life of your pickled vegetables could vary. The acidity of the brine, and how well they were prepared and stored make a difference. It’s important to inspect the pickled vegetables for any signs of spoilage, such as off odors, changes in color, or unusual textures, before consuming them.

To Maximize the shelf life:

  • Use clean jars and utensils during the pickling process.
  • Ensure that the pickled vegetables are fully submerged in the brine to prevent spoilage.
  • Store the pickled vegetables in the coldest part of the refrigerator, usually around 35-40°F (1-4°C).
  • Keep the jar tightly sealed to minimize exposure to air, which can lead to faster deterioration.

Remember that pickled vegetables, made without using water bath canning, are a convenient and flavorful way to enjoy veggies without the need for a lengthy canning processes, but they are best suited for short-term storage and consumption.

Conclusion:

I hope that you found this helpful and that it has inspired you to try pickling some of your own garden vegetables. It is a great way to use the extra produce that might otherwise go to waste. From the classic cucumber to the more adventurous pickled artichoke hearts, pickling is a fun twist that you can use to make food. It is a blend of timeless traditions wrapped up in our fast paced society.

With this versatile vinegar brine pickling recipe as your guide, your imagination will be the only thing holding you back from trying new things. Fill those jars, allow the brine to work its magic, and enjoy the fruits of your labor.  I hope you enjoy your pickled vegetables as a snack or along side a main dish, but most importantly share them with those you love.

Get out and Garden.