Pickled Vegetables
Use in salads, stews, pastas, and soups.
Red onions and cucumbers are also great in sandwiches.
Red onions and cucumbers are also great in sandwiches.
Method:
Making brine: In a small sauce pan, heat water, vinegar, sugar, and salt until the sugar is fully melted. Remove from heat. for hot brine use immediately. For cold brine let cool to room temperature.
Hot Brine:
The warm temperature enhances flavor by extract more of the vegetable juices. This is great for any vegetable that is better a little softer like red onions, lemons, carrots, beets, and seeds like mustard seeds.
Cold Brine:
Cold brine helps preserve the texture and crunch of the vegetable. This is great for more fragile vegetables like cucumbers, green beans, radishes, and jicama
Pickling;
Slice vegetable and pack it into a jar that has a lid.
Pour enough brine into jar that it covers the vegetable.
Put the lid on and rinse the outside of the jar.
For hot brine, let it cool to room temperature before placing in fridge.
For cold brine, place directly into fridge.
Let sit in fridge for a day or two before using.
Adding herbs or spices to vegetables can also enhance flavor.
Dill, cilantro, chives, and parsley all do well in cold brine, while pepper corns, mustard seeds, fennel seeds, allspice berry, and garlic also do well in hot brine.
Making brine: In a small sauce pan, heat water, vinegar, sugar, and salt until the sugar is fully melted. Remove from heat. for hot brine use immediately. For cold brine let cool to room temperature.
Hot Brine:
The warm temperature enhances flavor by extract more of the vegetable juices. This is great for any vegetable that is better a little softer like red onions, lemons, carrots, beets, and seeds like mustard seeds.
Cold Brine:
Cold brine helps preserve the texture and crunch of the vegetable. This is great for more fragile vegetables like cucumbers, green beans, radishes, and jicama
Pickling;
Slice vegetable and pack it into a jar that has a lid.
Pour enough brine into jar that it covers the vegetable.
Put the lid on and rinse the outside of the jar.
For hot brine, let it cool to room temperature before placing in fridge.
For cold brine, place directly into fridge.
Let sit in fridge for a day or two before using.
Adding herbs or spices to vegetables can also enhance flavor.
Dill, cilantro, chives, and parsley all do well in cold brine, while pepper corns, mustard seeds, fennel seeds, allspice berry, and garlic also do well in hot brine.