Pickling is Not Just for Pickles!
Pickling our garden bounty is an important survival skill to get us through in leaner times. Few things warm a gardener’s heart more than a fall pantry stocked full of fresh canned and pickled vegetables and fruits.
If you like to experiment and try new things then you may want to venture into pickling foods you haven’t picked before. Some examples are peppers, carrots, beans, cauliflower, garlic, pearl onions, asparagus and of course beets and cucumbers.
Beyond the norm pickled vegetables also makes great gifts to share when visiting friends and family or for special occasions, so we’ve pulled together some of our top picks in pickling recipes.
Please let us know yours! And, if you try these, give a shout out and post a picture of your goodies on the Gardens All Facebook page.
New Pickling Recipes to Try
Spicy Dill Zucchini Pickles
By Lisa Fain of TheHomesickTexan.com
1 pound zucchini cut into rounds
2 cloves garlic, minced
2 sprigs dill
4 tablespoons kosher salt
2 teaspoons black peppercorns
2 teaspoons mustard seeds
2 teaspoons crushed dried jalapeño or crushed red chile
1 teaspoon cumin seeds
1 cup water, plus more warm water as needed
1 1/2 cups white vinegar
2 sterilized quart-sized jars with lids and bands
Slice the zucchini into 1/4-inch round slices. Divide the garlic, dill, salt, peppercorns, mustard seeds, crushed jalapeño or red chile, and cumin seeds between the two jars. Pack the sliced zucchini into the jars.
In a medium saucepan, combine the water and vinegar and bring to a boil. Evenly pour the boiling liquid into each jar, filling any remaining space with warm water, leaving 1/2 inch of headspace. Put the lids on the jars and give them a good shake.
Place the jars in the refrigerator. The zucchini will be ready in 4 hours, though their flavor will improve after a couple more days.
The zucchini will last refrigerated for 1 month.
Yield: 2 quarts
Recipe by Lisa Fain of HomesickTexan.com1)http://www.homesicktexan.com/2014/07/spicy-dill-zucchini-pickles.html
Sweet Cumin Radish Pickles
1 pound radishes, thoroughly washed and thinly sliced
2-3 sprigs fresh cilantro
1 teaspoon cumin seeds
1 cup distilled white vinegar
1 cup granulated sugar
1 cup water
2 tablespoons kosher salt
Recipe from HolaJalapeno.com, which was closed down last time we checked.
JAVANESE CARROT AND CUCUMBER PICKLE (ACAR TIMUN)
By via Lori at FakeFoodFree.com, by Karen Solomon, author of Asian Pickles
7 ounces carrots
9 ounces Persian cucumbers
11⁄2 teaspoons kosher salt
3⁄4 cup distilled white vinegar
11⁄2 cups water
1⁄4 cup sugar
2 large shallots, thinly sliced into rings
1 large jalapeño chile, stemmed and thinly sliced into rings
Trim and discard the ends from the carrots and cucumbers, julienne them, and put them in a bowl. Sprinkle with the salt and toss to evenly distribute the salt. Let them sit for 10 minutes, stirring once halfway through, until they have sweated out some of their liquid.
Thinly slice the shallots and jalapeño into rings and set aside. Drain the carrots and cucumbers and, grabbing a small handful at a time, squeeze them very, very firmly until no more liquid comes out of them. Transfer to a medium bowl.
In a small saucepan, combine the vinegar, water, and sugar and bring to a boil, stirring to help dissolve the sugar.
Add the shallots and jalapeño to the carrots and cucumbers, pour in the boiling brine, and let sit on the countertop to cool completely, about 2 hours. Transfer to a glass or ceramic container (plastic will retain its aroma) and refrigerate. The pickle is ready to eat the next day, and it will keep for at least 2 weeks in the refrigerator.
Source of this Recipe: FakeFoodFree.com,2)http://www.fakefoodfree.com/javanese-carrot-and-cucumber-pickle-recipe/ reprinted from Asian Pickles by Karen Solomon
Although these are usually served just as they are, for those who like to tinker, a few sprigs of fresh dill or dill flowers in the brine will take them in a different direction. A hot pepper will add some zip.
- 3 cups (750 ml) water
- 1/3 cup (70 g) coarse white salt, such as kosher salt or sea salt
- 1 bay leaf
- 1 cup (250 ml) white vinegar (distilled)
- 2-pounds (1 kg) turnips, peeled
- 1 small beet, or a few slices from a regular-size beet, peeled
- 3 cloves garlic, peeled and thinly sliced
1. In a saucepan, heat about one-third of the water. Add the salt and bay leaf, stirring until the salt is dissolved.
2. Remove from heat and let cool to room temperature. Once cool, add the vinegar and the rest of the water.
3. Cut the turnips and the beet into batons, about the size of French fries. Put the turnips, beets, and garlic slices into a large, clean jar, then pour the salted brine over them in the jar, including the bay leaf.
4. Cover and let sit at room temperature, in a relatively cool place, for one week. Once done, they can be refrigerated until ready to serve.
Storage: The pickles will keep for several weeks in the refrigerator. They’ll be rather strong at first, but will mellow after a few days. They should be enjoyed within a six weeks after they’re made, as they tend to get less-interesting if they sit too long. If you are interested in canning, check here for tips on canning pickles.
Source of this recipe: DavidLebovitz.com.3)http://www.davidlebovitz.com/2012/09/pickled-turnips-turnip-recipe/
Are you already making your own Kombucha? That’s next for us. Meanwhile, on to pickling peppers!
How to Pickle Peppers
Get great-tasting pickled peppers every time with these easy, no-mess tips.
There are many different ways to use up vegetables before they go bad. You can parboil and freeze them after cooling, cook them into a soup, or give them away. Pickling is another option, especially if you love that pickled taste.
The process of pickling is growing in popularity as more and more people start growing their own food. Peppers are an ideal choice for pickling since the process allows them to retain their flavor and much of their nutritional value.
Best Peppers for Pickling
There are, of course, many types of peppers—from the common bell peppers to the sweeter, more pointed varieties. As a general rule, if you enjoy a certain type of pepper straight from the garden, on a pizza, or cooked in a meal, you’ll probably like it pickled, too. It’s up to you and your crop which peppers you opt to pickle, but keep stronger flavors away from the milder ones. That once gentle and sweet yellow pepper will take on a much hotter taste if pickled together with spicier varieties.
Read more at the source of these tips (wow!… what a name for a website! :-)): Tablespoon.com 4)http://www.tablespoon.com/posts/how-to-pickle-peppers/0e2b10c7-ae07-45ea-9835-921e6d72b7e3
You may also enjoy this article on fermented specialties.5)https://gardensall.com/canning-recipes-produce-season/ ((https://www.gardensall.com/fermented-food-recipes-gardening-journey/))
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