To continue further with the topic of preserving methods we previously talked about, today’s blog will be on one of the easiest methods of saving vegetable, pickling.
Here at Taino Farm I have brought in the concept of the quick pickle method. It is super simple. The basic method is just submerging thinly sliced vegetables in a solution of water and vinegar (usually around a 3:1 ratio)
This method will hold the food over for weeks and you can make variations of seasoning blends to accompany the primary pickling vegetable to enhance its flavor!!!
Recently we had a large harvest of cucumbers, not normal pickle size as you can see, and I created this very simple quick pickle that can be used for an assortment of other vegetables as well as the cucumbers I used.
To make the pickling liquid find a appropriate sized container for whatever you intend to pickle, in my case i used a medium sized tupperware, and fill it ⅔ the way full with a 3:1 ratio of water to white vinegar. (you can use apple cider vinegar as well)
To flavor my quick pickled cucumbers I used local organic red onions and red peppers ¼ inch diced, salt, sugar, and black pepper corns grown here at the farm.
Make sure that you have the vegetable fully submerged, then cover and refrigerate for a minimum of one hour and as long as a couple weeks. It’s common practice for the staff here to take out small bits as desired for meals and let the remaining portion continue to pickle. Here we also like to keep the same liquid base across many batches and allow it to accumulate more flavors adding to the depth of the pickling liquid flavor.
You can modify this in countless ways by either changing the water to vinegar ratio, adding hot peppers, or simple using different vegetables as the primary ingredient.