Simple Pickling: How to Pickle Vegetables

With so many fresh, delicious Ontario vegetables in season, there’s a simple way to extend summer’s bounty right into the fall.  Give pickling a try. Pickled vegetables are a great way to add flavour to sandwiches, salads, and side dishes. They are great for snacking as well as adding to charcuterie boards.  You’ll be sure to impress your guests with these simple tips on how to pickle vegetables.

The list of pickle worthy vegetables is endless!  You can use beets, cucumbers, cauliflower florets, carrots, onions, turnips, radishes, garlic, red cabbage, fennel, summer squash… really the sky’s the limit. The mixes of colourful vegetables look beautiful when jarred and really make you appreciate what the season has to offer. There’s also a sense of satisfaction you get when you know you’ve extended the life expectancy of a vegetable.

How To Pickle:

A basic pickling recipe involves the combination of water, salt, vinegar, and sugar. Several herbs and spices such as dill, fennel seeds, and mustard seeds are added to infuse flavour into the vegetables. The liquid is brought to a boil and then poured into a sterile mason jar over top of the veggies and left to pickle for a couple days. They will taste good after 6-8 hours but even better by the second day so if you are entertaining and looking for a quick pickled accompaniment it’s very doable.

Here’s a general recipe to give you an idea of proportions:

• 6 cups raw veggies- wash them well and slice, quarter, cut into spears or leave them whole (green beans, asparagus, garlic)
• 1 teaspoons mustard seeds
• 1-tablespoon coriander seeds
• 2 teaspoons peppercorns
• Other spice/herb options: fresh herbs, fresh ginger slices, chili flakes, celery seed, star anise, and citrus zest

Pickling liquid:

• 2 cups vinegar- white, rice wine, apple cider
• 2 cups water
• 1-tablespoon kosher salt
• 4-5 tablespoons sugar

Fill mason jars with veggies and spice/herb blend. Bring liquid to a boil and pour over top of veggies leaving one inch from the top of the jar but making sure vegetables are completely covered. Leave on the counter to cool for a couple of hours then cover and refrigerate.  They will keep for up to three weeks. Alternatively, you could heat-seal the jars making them shelf stable for up to a few months.

Getting Fancy With The Pickle:

A pickled vegetable can take a dish from 5 stars to 10 and it’s so simple.

Here are a few dishes that can really benefit from the boost of flavour:

• Pickled red cabbage and onions are great on burgers- beef, veggie, or turkey
• Pickled ginger and radishes are great in sushi rice bowls with some avocado and a soy based dressing
• Pickled beet and goat cheese salad
• Pickled jalapeno peppers are great in a homemade Caesar
• Pickled cabbage added to regular coleslaw
• Pickled mushrooms, green beans, and asparagus are great additions to charcuterie boards with some truffle honey

Whichever way you choose you should give pickling a try, it’s a simple way to preserve the season and add some zest to your meals.

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In good health,

Danielle