Stretch Your Summer Harvest
When it comes to preserving your garden’s bounty, it’s time to think beyond basics. Today’s pickling looks considerably different than what you’d find in the Mason jars in your grandmother’s kitchen.
From kombucha to kimchi, fermented foods line modern grocery store shelves. And for good reason: they not only provide probiotics and help you absorb more nutrients from your food, but also offer a unique, complex flavor profile. Happily, this fresh twist on an age-old preservation method is an easy, effective way to extend your harvest’s shelf life.
Chef Lisa LaValle’s Favorite Pickling Recipe
(from Chef Alice Waters of Chez Panisse)
1 ¼ c. white wine vinegar
1 ¾ c. water
2 ½ T. sugar
1/2 bay leaf
4 thyme sprigs
Pinch dried chile flakes
½ tsp. coriander seeds
2 whole cloves
4 garlic cloves, halved
1 ½ tsp. sea salt
Combine ingredients in a saucepan and bring to a boil. Add small or chopped vegetables to the brine, cooking each type of vegetable separately and removing when they are cooked but still a little crisp.
Remove vegetables with a slotted spoon and set them aside to cool to room temperature. Once all vegetables are cooked and cooled, allow the brine to cool. Stir vegetables together gently in a large bowl, then transfer to jars, cover with cooled pickle brine and refrigerate.
