Farm to Ball Can – Quick Pickled Veggies
Canning can be a hot mess. And so time consuming. Not to mention the stigma – pulling a grandma. But, when you have a heap of vegetables that you’re not quite sure what to do with when they’re a day or two away from going bad, pickling them will keep ‘em good for weeks.
Go back to that point I made about time consuming… you didn’t eat them in time for a reason I’m sure, that’s what happens to me. So on a mission to use as much fresh produce as humanly possible, I found a recipe, modified it and ended up with a pretty tasty end product.
What you need to prep for your pickled veggies:
- 8oz mason jars with lids (I like this size for multiple veggie combos)
- 1 1/2 cups apple cider vinegar
- 1 cup filtered water
- 1/4 cup granulated sugar
- 2 tablespoons kosher salt
- 1 teaspoon fresh ground pepper
- 1 bulb of fresh garlic
- Veggies – lots of them. I used radishes, green peppers, Hungarian peppers, zucchini and cucumbers.
- For this amount of brine, use one bushel of radishes, two large green peppers, three Hungarian peppers, two zucchini and one large seedless cucumber.
- Other vegetables that are easy to quick pickle are: green beans, asparagus, carrots, cauliflower and okra.
- Cilantro, bay leaves, celery seed and/or mustard seeds (all optional)
Steps for quick pickled veggies
1. Cut vegetables into strips and chips, deseed where necessary. Peppers into wide sticks, and the rest into chips.
3. While waiting for the brine to come to a boil, take your cut vegetables and pack them in your mason jars. Do a few that are all one vegetable, and mix others. Break up your garlic bulb and add a clove (or two) to each jar. Mince if you want for flavor, cut in half if you want to pickle the garlic itself.
(Note: radishes will turn the brine pink and subsequently the other vegetables that you pack with them.)
3.5. Those optional spices come into play here. Add a piece of a bay leaf, a sprig of cilantro, a couple mustard seeds or a quarter teaspoon of celery seed to your mason jars. Not all of them in one, but experiment.
4. Carefully pour the hot liquid into the jars, making sure to submerge all the veggies, pressing down on them with the end of a wooden spoon. Make sure the liquid completely covers the veggies leaving about a half inch of room between the liquid and lip.
5. Cover and let sit on the counter to cool, and after an hour or two, place in the fridge. The tops of the lids should suck in, if you can push them and make them click, shake the jar and it should help seal them.
These are good after 6-8 hours, but much better after a couple days. They keep up to a month unopened, and great to have on hand when you have people stop by for an impromptu cookout.
After your next trip to your local farmers’ market, you’ll find that this recipe comes in handy. If you need to stock up on vegetables, look forward to our next post on farmers’ markets in Canton and Akron.