Pickled Produce

Pickling your produce is a great skill for anyone and everyone to learn. It's so simple and great for no food waste! When the farmer's markets, CSA's, and grocery stores are going crazy with all the fresh produce, THIS is the skill to have to make the most of the peak of the season. This is a great opportunity to experiment and get creative with different flavor profiles to add into the pickling liquid AND use the pickled produce on different dishes. 

What do I pickle?

cucumbers, summer squash, onions, radishes, green beans, carrots, cherry tomatoes, portobello mushrooms, cherries, strawberries, asparagus, ginger, garlic, tomatillos, okra, beets, bell peppers, cauliflower, fennel, peaches, watermelon.. literally.. have extra produce? JUST PICKLE IT!

What do I do with pickled produce? 

Great for meal prep. Eat them as snacks. Add them to charcuterie boards or crudite platters. Perfect for a picnic. Throw them in a salad. On a burger. On a sandwich. In tacos (my favorite). Use as a garnish. Use on desserts. Make salsas and sauces with them. Add on top of pasta (mushrooms and tomatoes). Toss them in a grain bowl. Use as topping for soups.

So.. when a quarantine hits and everyones buying canned goods and not the fresh produce, you'll buy all the produce and actually know what to do with it all! AND, be able to eat better, fresh, tasty produce to get creative with and add to all your amazing homemade dishes. 

Ting's Pickling Liquid 

makes 4-6 jars of pickled produce, depending on the size of the jar

4 cups white vinegar or rice wine vinegar or apple cider vinegar 

4 cups water 

kosher/sea salt, to taste - (start with a couple tablespoons, taste and adjust as you cook liquid) 

sugar or honey, to taste - (start with a couple tablespoons, taste and adjust as you cook liquid) 

3 tablespoons pickling spice, optional 

optional flavoring for pickling:

spices: whole black pepper, mustard seed, coriander, aleppo, cloves, cinnamon sticks, juniper berries

fresh/dried herbs: dill, thyme, rosemary, oregano 

garlic: whole, sliced or or smashed

any peppers, for spice 

1. Bring vinegar, water, salt, sugar, and any spices (i.e. pickling spice or any spices on the list) to a boil. Cut and slice whatever produce you will be pickling and add them to clean jars. Add any herbs, garlic or peppers to the jar with the produce.  

2. Once at a boil, add hot liquid to your jars. Seal tightly and turn upside down. Leave upside down overnight in the fridge and this will can your goods to last longer in the refrigerator. If you want a quick pickle or cold pickled produce (keeps crunch longer), let the liquid cool and add to your jars, seal tightly and into the fridge. 

3. Keep extra pickling liquid for cold pickling or to add as an acid to dishes (tomato sauces, dressings, sauces, vinaigrettes, etc.) GET CREATIVE!