Fun to Watch, Fun to Eat: Pickled Mixed Vegetables Brined in Glass


| 12/1/2015 10:11:00 AM


Tags: pickling, fermentation, brining, food preservation, Linda Ziedrich, Oregon,

 

I love to ferment vegetables in gallon glass jars, which I leave on the kitchen counter so I can watch the colors mellow. I especially like to do this with mixed vegetables.

A mixed vegetable pickle is not only a thing of beauty and an adventure to eat; it’s also a practical use for homegrown produce — in spring or fall, when your garden may provide you only a handful of this and a handful of that, or at any time of the year if your garden is small

What could be easier than combining these handfuls in a jar, adding some herbs and garlic, and pouring over some brine?

You can put what you like in your mixed pickle. In spring, replace the beans in my recipe with asparagus tips. In summer, you might use whole tiny cucumbers or larger cucumbers, cut into chunks. Turnips, kohlrabi, cabbage, and radish are all good additions in the cooler months.

If you want your pickles to stand out at a party, add a piece of raw beet to color them a shocking pink.




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