Try Pickling to Preserve Perishables
August/September 2007
Megan Hirt
Juicy, crunchy, homemade pickles have a long, rich
history, and
pickled cuisine pops up in cultures across the globe. You can find
pickled onion on menus in British pubs, pickled ginger served with
sushi in Japan, and pickled peppers (perchance picked by Peter
Piper) spicing up Mexican salsas.
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Yes, you can pickle just about anything from your garden, and
not only does pickled produce make a tasty, unique addition to your
veggie tray, but pickling is also a great way to stretch your
summer harvest into the colder months.
To 'pickle' something means to raise its acidity enough to kill
bacteria that cause spoilage. The process works using heat and the
preservative properties of salt and vinegar. Canning is easy and
inexpensive, even for beginners. All you'll need is a water bath
canner (available where cooking appliances are sold), a Mason jar
(available at grocery or hardware stores), a few simple ingredients
and a bit of patience as your pickles take a few weeks preparing
themselves for prime crunch time. For more information, see
Learn to Can for Homegrown Flavor.
Below are some traditional recipes adapted from
allrecipes.com that are
sure to get you into a delicious pickle.
Dill Pickles
Dill pickles will keep up to two years if stored in a cool, dry
place.
1 pound of 3 to 4 inch long pickling cucumbers
1/2 cup white vinegar
1 1/2 cups water
1 tbsp plus 1 tsp pickling salt
2 cloves garlic, peeled and halved
1 sprig fresh dill weed
1 head fresh dill weed
Wash cucumbers and place in a sink or large pot with cold water
and lots of ice cubes. Soak in ice water for at least 2 hours, but
no more than 8 hours. Add more ice as needed.
In a saucepan over medium-high heat, combine the vinegar, water
and pickling salt. Bring to a rapid boil.
In a 1 quart Mason jar, place 2 half cloves of garlic, one head
of dill and your cucumbers (1 pound should fill the jar). Add 2
more garlic halves and 1 sprig of dill. Fill jar with hot vinegar
mixture and seal.
Process sealed jar in a boiling water bath for 15 minutes.
Store pickles for a minimum of 8 weeks before eating.
Refrigerate after opening. Serves 8.
Pickled Okra
Pickled okra will keep up to two years if stored in a cool, dry
place.
1/2 pound fresh okra
1 dried red chili pepper
1 tsp dried dill
2/3 cup water
1/3 cup vinegar
2 tsp salt
