15 Jul WHAT TO GROW FOR THE PICKLE JAR
Who doesn’t love a good pickle? I love sweet pickle relish, bread and butter pickles, dill pickles — you name it, I love any type of pickle that’s out there. But did you know that a wide (and I mean really wide) range of foods can be pickled, not just cucumbers? Pickling is a process of preserving food by fermentation or immersion into a mixture of vinegar, salt, and water, and your options for which fruits and veggies to use are numerous.
Ready to grow your own pickling garden? Here are some of the most delicious (and possibly surprising) foods to pickle, with tips for each one. If you don’t see a veggie or a fruit on this list and you’re curious if — and how — you could pickle it, simply do an Internet search on “how to pickle (name of food)”. Happy pickling!
Beans: Got a bumper bean harvest? Pickle some of them! Always use fresh, crisp beans, wash them and trim the ends before pickling in a variety of flavors like garlic, chilies, or dill.
Beets: Pickled beets are one of my top favorite foods ever. We’re all familiar with pickled red beets, but for fun, try using golden or orange beets instead. Use firm and unblemished beets, blanch to remove the outer skin, then experiment with different flavor combos to your heart’s content.
Cabbage: There are lots of ways to pickle cabbage, from cabbage slaw to sauerkraut. Both red and green cabbages are great options, and if you’re feeling more adventuresome, try your hand at making kimchi, a hot pickled cabbage, which is a staple in Korean cuisine.
Cucumbers: Yes, you already knew you could pickle cucumbers, but did you know you should pickle cucumbers as soon as possible after they’re harvested? That’s how you ensure the ultimate crunch factor because let’s be honest, who on earth wants to eat a limp and soggy pickle? If you’ve pickled cucumbers before, venture out this year and try adding hot peppers for an added kick.
Lemons: I admit, I knew you could pickle citrus and their rinds, but I’d somehow forgotten. Lemons are pickled in water, salt, and lemon juice, and are often found in scrumptious Indian and Moroccan dishes
Peppers: Pickled peppers! Thanks to this article, you’ll now have the childhood tongue-twister in your brain for the rest of the day. You can use nearly any kind of pepper for your pickling project as long as they are fresh, brightly colored with thick flesh. Pickle sliced or whole peppers, but if you opt for the whole peppers, be sure to make a few slits into each one to allow the pickling solution to seep in.
Tomatoes: Pickled tomatoes? What, how did I not know about this? Both green/unripe and ripe tomatoes can be used in a range of sweet or salty mixtures. Raise your hand if you usually have more cherry tomatoes than you can eat or give away — and now picture them as little bite-sized pickled deliciousness. You’re welcome.
See Also: TOP 5 VEGGIES FOR PRESERVING