Refrigerator Pickling, a recipe
It is that
time of year when gardens, markets and farm stands are bursting with an
abundance of veggies; sometimes leaving us with the feeling, if I ever
eat another {green bean, cucumber, tomato or zucchini} again it will be too
soon! This plentiful offering is a sure sign that summer is in
full swing and allows us to fully partake in the height of the season.
But this abundance can also leave us at a quandary, what to do with all of my {fill in the blank with your
favorite excess veggie} ? So over the next few weeks
we will be sharing simple recipes from Chef Mike Hofmann at Hotel Washington
focused on helping you savor and preserve the bounty of the season.
First up, a zesty brine for refrigerator pickling.
Refrigerator
pickling is a simple way to preserve a bounty of seasonal vegetables. You
can use this easy process to preserve excess veggies for three to six months in
your refrigerator. Pickled veggies are a delicious addition to salads,
used as a side dish, a zesty companion to a cheese plate, or enjoyed on their
own. This brine can be used for a variety of vegetables, including; green
beans, beats, carrots and asparagus.
{brine for refrigerator pickled vegetables}
Preparation
time: approx. 30 minutes
Pickling
time: 4 to 7 days
Enjoy:
3 to 6 months
3 bay leaf
3 whole allspice
2 dry chili
2 cloves fresh garlic
1 tsp. yellow mustard seed
1 tsp. brown
½
tsp. black pepper
½
bunch fresh parsley
½
bunch fresh thyme
1 cup white sugar
1
½ cup white distilled vinegar
1
½ cup white distilled balsamic vinegar
3 cups water
salt
to taste
{ you will also need }
approximately
1 pound of trimmed or sliced vegetable
3
24oz wide mouth glass canning jars with lids (sanitize by boiling)
1
medium size sauce pan
a
variety of measuring spoons and cups
{ how to }
Measure
and add all dry ingredients, herbs and garlic to sauce pan. Add water and
vinegar and bring to a boil. Let boil for about 2 minutes.
In
the meantime add trimmed veggies to jars. Total weight of veggies will
vary depending on which ones used. Fill jars to about half full so that
liquid covers their tops when poured in.
Remove
brine from heat and taste, add salt.
For
clear pickling, strain liquid and pour evenly into jars. For enhanced
flavor, ladle liquid and herbs into jars together. Make sure tops of
veggies are covered, pack with a spoon if needed.
Place
jars in refrigerator, lids off and allow to cool. Once cooled place and
tighten lids and let set for four to seven days. Pickles will keep in the
refrigerator for three to six months.
Note:
Always observe sanitary kitchen practices; make sure brine comes to a full boil
to remove any bacteria.
{
enjoy! }
Cheers and gratitude,
Mike & Jo
{first published August 2017 @artindiscovery}
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