How to Pickle Vegetables for Long Term Storage
Pickling vegetables is a great and easy way to extend their shelf life for months or even years. By preserving vegetables in a brine solution, acidity, and other seasonings, home cooks can enjoy their fresh produce long after the harvesting season has ended. Here’s an overview of how to pickle vegetables for long term storage:
Steps for Pickling Vegetables
- Prepare the Vegetables – Gently wash and dry the vegetables. Depending on the size, you will need to cut them into appropriate sizing.
- Make the Brine Solution – For a pickling brine, combine 3 parts water, 1 part white vinegar, 2 tablespoons of salt, 1 tablespoon of sugar, and 1 clove of garlic.
- Mix in Spices – For optimal flavor, add spices to the brine solution such as bay leaves, peppercorns, mustard seeds, and coriander seeds.
- Fill the Jar – Place the prepped vegetables in Mason jars. Make sure to leave about 1 to 2 inches of headspace between the top of the jar and the top of the vegetables.
- Add the Brine Solution – Fill the jars with brine solution, making sure to completely submerge the vegetables.
- Seal the Jar – Tightly seal the jars and store in a cool, dry place.
Tips for Pickling Vegetables
- Pickling is best done with firm vegetables such as cucumbers, carrots, onions, beans, peppers, and cauliflower.
- It’s important to use only fresh and clean spices, as these can spoil quickly.
- Adding acidity to the pickling brine helps preserve the vegetables. You can use white vinegar, lemon juice, wine, or cider vinegar.
- To ensure even flavor, make sure to fully submerge the vegetables in brine.
- Glass jars are the best choice for pickling as they won’t interact with the brine solution.
- When done correctly, pickled vegetables can last up to two years!
With pickling, you can easily enjoy your vegetables all year-round. By following the steps above and keeping a few key tips in mind, you can pickle vegetables for long term storage.