I was asked to do a demonstration at the Yogi Tree next week, so I came up with an assortment of quick pickled veggies. Since I don’t like zucchini raw, this was the first time I tried to pickle it. It turned out to be very tasty, and I like the texture.
Here’s what I used.
From the garden: rosemary, mint, and nasturtium flowers.
From the Organic farms: green beans, zucchini, garlic, and biodynamic allspice.
From my cabinet: turmeric, real salt, white vinegar, and toasted sesame oil. (all organic)
Two 24 oz, mason jars. Make sure to sterilize the jars.
For the brine: Fill one jar with half water and half vinegar. Pour it into a pot and add 2 tablespoons of salt, and other spices you want. Some people add a little sugar to balance out the salt and vinegar. You can also add more or less salt.
Pack the two mason jars with washed and chopped veggies. I chose to boil the green beans for 3 minutes, and then add raw zucchini on the top. Just zucchini would be good too. Then, a little crushed garlic, rosemary, and nasturtium flowers.
Boil the brine, and then pour it into the jars. That amount of brine should cover two jars. If it’s a little short, just add a little vinegar or water to top off the jars. Then add a little oil on top. Shake the jars. Usually, it’s good to wait at least 2 days so the flavors have time to absorb. It’s nice to give the jars some shaking each day.
This should last at least two weeks.