Making delicious pickles the traditional way is as easy as putting a container on the counter and letting it sit for a couple of weeks. I’m not kidding. Okay, there are a few other steps. Here we go:
- Procure delicious, organic* vegetables** from farmer’s market
- Lightly rinse but don’t peel vegetables
- Chop vegetables however you like
- Find herbs, spices or other vegetables that enhance those you’ve chosen
- Make enough salty brine to cover chopped vegetables (I like 1T per 2c water)
- Pour brine over vegetables, cover container and submerge veggies using the method of your choice. I use the ghetto jar method.
- Let them sit somewhere at room temperature for a couple of weeks to a month, tasting periodically to see when they are pickled enough for you
Seriously, that’s it. That’s the whole process. They taste really good! Why aren’t you doing this right now?
The pickles above were made this way with a few fun additions.
1. Big jar of cherry belle and french breakfast radishes, just sumbmerged in brine.
2. Those gorgeous noodle beans (as long as my arm!) I left whole, minus their “threads” and stuck them in a 1/2 gallon jar with a ton of shiso buds, some halved hot peppers and a lot of garlic.
3. Romano beans with cinnamon basil from my garden, tons of garlic and some yellow habaneros.
*there appears to be evidence that the fermentation process actually eliminates pesticide residue from produce, but there are many, many reasons support farmers who adhere to organic practices. Like the earth. And the future of produce. And saying a big fuck you to Monsanto.
**some vegetables work better than others. The issue is the mush factor. Some I never do, like squash and tomatoes, still others are good for mixing in with the good guys. Others that get mushy, I sometimes don’t mind that much. For instance, I make garlicky bell pepper ferments, and though they get soft, it doesn’t bother me. I toss them into salads and sauces in place of roasted peppers. Much more flavorful and loaded with good ‘biotics.