Nutrition balance score
Great
Glycemic Index
43
Low
Nutrition per serving
Calories760.7 kcal (38%)
Total Fat3.1 g (4%)
Carbs138.5 g (53%)
Sugars36.8 g (41%)
Protein28.4 g (57%)
Sodium6213.1 mg (311%)
Fiber44.5 g (159%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2 poundsvegetables
fresh, firm, such as cucumbers, squash, green beans, etc
2 cupsvinegar
5 percent
2 cupswater
1 Tbspkosher salt
or half as much fine sea salt
1 teaspoonhoney
or sugar
2garlic cloves
whole, peeled and lightly crushed
4 stickfresh herb
three-inch, such as dill weed, tarragon, thai basil, etc
½ tspblack peppercorns
½ tspspices
whole-seed, such as coriander or mustard
spices
optional, very few, woody, such as four whole cloves
2dried red chili
small, or slices of hot pepper
2 slicesshallot
optional, thick, or a half-dozen pearl onions
2 poundsvegetables
fresh, firm, such as cucumbers, squash, green beans, etc
2 cupsvinegar
5 percent
2 cupswater
1 Tbspkosher salt
or half as much fine sea salt
1 teaspoonhoney
or sugar
2garlic cloves
whole, peeled and lightly crushed
4 stickfresh herb
three-inch, such as dill weed
tarragon
Thai basil
½ tspblack peppercorns
½ tspspices
whole-seed, such as coriander or mustard
spices
optional, very few, woody, such as four whole cloves
2dried red chili
small, or slices of hot pepper
2 slicesshallot
optional, thick, or a half-dozen pearl onions
Instructions
Step 1
24 hours
Step 2
DURATION
Step 3
Trim and slice the vegetables as if making a salad or vegetable side dish (See above for suggestions)
Step 4
Combine the vinegar, water, salt, and sugar or honey, if using, in a small pot. Bring to a boil, and remove from heat.
Step 5
Pack the vegetables snugly into two clean quart jars. As you work, add the garlic and fresh herbs. At the end, add the peppercorns and whole-seed spices. Add the optional woody spices, chilies, hot pepper, shallot, or onions, if using.
Step 6
Bring the vinegar brine back to a boil, and ladle over the vegetables to fill the jar. Seal the jars. Allow to cool overnight, and store in the refrigerator for up to a month.
Step 7
Wash and trim the vegetables as you would for making a salad or a vegetable side dish. Cut them into whatever bite-sized shapes you like–spears, sticks, chunks, rounds, or wavy-cut chips. I always spend a little extra time to cut the vegetables neatly pretty counts. You can pack the vegetables into yours jar raw, blanched, or cooked.
Step 8
Cucumbers The varieties sold as Kirby or pickling cucumbers will give you the best crunch, but other types work as well. Generally I don’t peel cucumbers. For the best texture trim and cut the cucumbers. Sprinkle with two tablespoons of kosher salt, and toss to distribute the salt. Place the cucumbers in a colander, cover with two trays of ice, and set aside for two hours. Rinse quickly in cold water, then pack raw.
Step 9
Green beans Before packing, blanch the beans lightly in salted water for 90 seconds, then “shock” in an ice-water bath to arrest cooking.
Step 10
Carrots Before packing, blanch for two to three minutes in salted water. Shock in an ice-water bath.
Step 11
Beets Before packing, boil or roast whole beets until tender, 30-60 minutes depending on size. Slip them out of their skins and cut into manageable pieces.
Step 12
Trim and slice the vegetables as if making a salad or vegetable side dish. (See above for suggestions.)
Step 13
Combine the vinegar, water, salt, and sugar or honey, if using, in a small pot. Bring to a boil, and remove from heat.
Step 14
Pack the vegetables snugly into two clean quart jars. As you work, add the garlic and fresh herbs. At the end, add the peppercorns and whole-seed spices. Add the optional woody spices, chilies, hot pepper, shallot, or onions, if using.
Step 15
Bring the vinegar brine back to a boil, and ladle over the vegetables to fill the jar. Seal the jars. Allow to cool overnight, and store in the refrigerator for up to a month.
Step 16
Next up in Home Canning 101 the Universal Fermenting Recipe.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
