It’s September and I haven’t harvested one red tomato yet. The beets are still grape-sized and so far my four plants only produce two zucchini. But Green Beans? They’re coming suddenly faster than I can eat.
I I blanched some bags and frozen them For autumn and winter, and for variety, I’ve just soaked the batch.
As a lifelong gardener, I am no longer surprised by the annual harvest changes. A few years ago, my plants produced a single bean. I’ve cut four ways to comically steam it, salt it, and split it with my family. Unfortunately, it was tasty but not worth the pickles.
However, this year my tomato deficiency is offset by the embarrassment of bean richness.
I don’t have patience with pressure canning, so I do all my pickles in a quick and easy way – in the fridge. (In addition to pickles, I store most of herbs and vegetables Dry or freeze they. )
How to pickle your harvest
The easiest way to do this is to reuse the salted water from just announced jars of pickles you purchased. I simply wash and pat the beans, then put them in pickle “juice” and put the jar back in the fridge.
This shortcut will allow you to enjoy delicious pickled mung beans in just 24 hours. You can also use brine again to create a second batch.
Delicious liquids have many other uses. Pickle Martinibut I’m off track.
If you don’t have any remaining salt water, it’s easy to make your own. Simmer each of the water and 1 1/2 cup of distilled white vinegar in 1/2 1/2 kosher salt and 1 tablespoon of the spices in a non-reactive pot (stainless steel is the best). Sugar is optional. I don’t use it, but if you like sweeter pickles, feel free to include some. If you are using it, turn off the heat when the salt and sugar are completely dissolved.
Next, add 5-10 dills, 3-4 crushed garlic cloves and pinch of red peppers (if necessary) to a clean, sterile quart-sized mason jar.
Fill the jar thoroughly with the entire beans that have been fully trimmed, then pour in the vinegar solution, leaving 1 inch of headspace at the top of the jar. Cool to room temperature before covering and refrigerating.
Fresh salted water can be reused twice in a total of three batches.
Cucumbers and more!
Of course, if you’re a purist, these methods can also be used to make cucumbers in the fridge: slice the cucumber into a wedge or a quarter-inch round, or use an entire cucumber, such as a kilby, and proceed as above (if you’re using the whole cue, cut off the edges of the flower, but arrange the end of the stem).
If you feel an adventurous spirit, you can pickle all other types of fruits and vegetables in the fridge.
Try it with asparagus, beets, green tomatoes at the end of the season (cut into wedges), or as Peter Piper did, with sweet peppers or chili peppers.
You can also soak cherry, peach slices, and watermelon skin. This is the delicacy of the southern part, which recently made this amazingly delicious treat in the north. Store salt, vinegar and water. However, feel free to adjust the seasonings and spices as you would like.
For example, when I soak the fruit, I exchange pickled spices with ginger, cinnamon, or cloves, including sugar.
of all kinds Pickles-inspired food – From chips to gummy candies – It’s been popular recently, but nothing is better than the real thing. And if you try so many variations of flavors, all you have to do is follow the taste buds.
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Jessica Damiano writes weekly gardening columns for the Associated Press and publishes her award-winning weekly dirt newsletter. You can sign up here For weekly gardening tips and advice.
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