Preserve Summer Veggies With Easy DIY Pickling

veggies, pickle, homemade

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Preserve Summer Veggies With Easy DIY Pickling

Written by: Lindsay Sibson

As a kid, running errands with mom or dad never really produces feelings of excitement or joy (because playing outside with friends is SO much better).

However, when my mom said it was time to go grocery shopping, I couldn’t get my butt into the car quick enough!

Why?

Two simple words, one simple product.

Deli counter… PICKLES.

You know the ones I’m talking about – the big, fat, juicy pickles that come out of the barrel… pickle perfection!

While you may already know pickles are freaking delicious, did you know that you can preserve your OWN vegetables by pickling them at home?

It’s a great way to use up and also save those summer veggies for use throughout the colder months.

How To Pickle ANYTHING

Tips & tricks of the trade:

  • Use purified water (most water is fine, but AVOID using hard water)
  • Use any vinegar you like (if canning, use a vinegar with at least 5% acetic acid)
  • Use PURE sea salt without additives
    • Can also use salt labeled “canning” or “pickling” salt
    • Note: additives in table salt may make the brine cloud 

To transform your fresh summer produce into a pickled paradise, follow the following steps:

Step 1:

Prepare Vegetables

    • Wash and chop veggies (thin disks work great for pickling)
    • Enhance the following veggies by blanching them FIRST (briefly cook them in boiling water):
      • Carrots, green beans, beets, brussels sprouts, ginger, peppers and okra
      • Do NOT blanch: cucumbers, tomatoes, turnips, or tomatillos
  • How To Blanch:
    • In a large pot, bring 16 cups of water per pound of prepped veggies to a boil
    • Add the veggies, cover, return to boil and cook for 2 minutes (beets require 5 minutes)
    • Transfer veggies to a large bowl of ice water to cool – then drain
Step 2:

Divide

Vegetables

  • Using 6 pint-size glass canning jars, divide the vegetables
    • You can also use similar-size tempered-glass or heatproof-plastic containers with lids
Step 3:

Add FLAVOR

  • To spice up the flavor, you can use a mixture of fresh or dry flavorings
  • Try the following combinations (amount per pint jar)
    • DRY: 1 bay leaf, ½ teaspoon celery seed, 1-3 small whole dried chile peppers, ½ cumin seed, ½ teaspoon dill seed, ½ teaspoon mustard seed, ½ teaspoon pickling spice, ½ teaspoon turmeric
    • FRESH: 1 fresh habanero or jalapeno pepper, 2-4 sprigs sliced or whole dill, ½-1 whole large sliced garlic clove, 2-3 inch strips fresh peeled horseradish (or ½ teaspoon prepared), 1 sprig fresh oregano, 1 tablespoon sliced shallot
Step 4:

Make Brine

Sour Brine (makes 6 cups)

  • Combine 3 cups distilled white vinegar, 3 cups water, 2 tablespoons plus 2 teaspoons sea salt and 2 tablespoons sugar in a large saucepan
  • Bring to a boil and stir until the salt dissolves
  • Let boil for 2 minutes and remove from heat

Sweet Brine (makes 6 cups)

  • Combine 3 cups distilled white vinegar, 3 cups water, 1.5 cups sugar and 1 tablespoon and 1 teaspoon sea salt in a large saucepan
  • Bring to a boil and stir until the salt dissolves
  • Let boil for 2 minutes and remove from heat
Step 5:

Fill Jars With Brine

  • Pour brine into jars to within ½ inch of the top of the rim
    • Cover the vegetables completely
    • Discard leftover bring
  • Place the lids on the jars and place in the refrigerator for at least 24 hours before serving
    • Note: turnips and okra take at least 1 week before ready to serve

These delicious homemade pickled products will keep in your refrigerator for up to 1 month! If you would like to learn how to can your homemade pickles to last for up to a year, CLICK HERE.

Enjoy!

Source

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Lindsay Sibson

Lindsay Sibson

Lindsay Sibson turned her lifelong dream of traveling the world into a reality when she first stepped on a plan in April of 2014. With the simple intention of learning more about this beautiful world, she stepped away from corporate America to explore an alternative lifestyle of long term international travel, volunteering, blogging and pursuing a blissfully happy and fulfilling way of life.

Lindsay documents her journey in hopes of empowering others to find their passion, reignite their spark and freshen their outlook on life. Connect with her on her website and follow her travels on Instagram (https://www.instagram.com/_traveloholic_).

Through her blog, Lindsay documents her journey in hopes of empowering others to find their passion, reignite their spark and freshen their outlook on life.
Lindsay Sibson

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