Pickling is a great way to preserve all the fresh fruits and vegetables you get in your CSA box. It involves storing the produce in a brine, which is a solution of water, salt, vinegar, and sometimes sugar and spices. The brine creates an acidic and salty environment that prevents the growth of harmful bacteria, and also adds tanginess and complexity to the food. We’ll show you how to make a basic brine for pickling, and how to customize it according to your preferences and ingredients.
A basic brine for pickling consists of four main ingredients: water, salt, vinegar, and sugar. The ratio of these ingredients can vary depending on the type and texture of the food you are pickling, and how sour or sweet you want your pickles to be. However, a general rule of thumb is to use 4 cups of water, 2 cups of vinegar, 1/4 cup of salt, and 1/4 cup of sugar for every 2 pounds of food. You can adjust the amounts as needed, but make sure to keep the water and vinegar in a 2:1 ratio, and the salt and sugar in a 1:1 ratio, to maintain the proper acidity and salinity of the brine.
To make the basic brine, follow these steps:
The biggest difference between the two is how you process them and how long they’ll last. Traditional pickles are processed in a water bath and can be stored at room temperature for up to a year. On the other hand, quick pickles aren’t processed in a water bath, meaning they must be stored in the fridge and are only good for two weeks.
Another difference between a quick and traditional pickle is that traditional pickles go through a fermentation process, whereas quick pickles do not. Fermented foods are great for gut health, so even though they take a little more work, they also come with greater rewards.
But, the basic brine ratios listed above will work for both methods. With both types of pickling, you’ll want to sterilize your jars first, use new jar lids (you can reuse the rings though, those won’t affect the seal), and be sure to thoroughly clean your produce before placing it in the jar.
Almost any kind of food-grade vinegar can be used for a brine, so long as it has at least 5% acidity. The acidity level is crucial to prevent the growth of harmful bacteria. When in doubt, check the label on the vinegar to know for sure.
Most recipes call for white distilled or apple cider vinegar, but white wine and rice wine vinegars tend to be above 5% as well, so they’ll work for your brine. Aged or concentrated vinegars, like balsamic or malt, aren’t ideal for use in pickling, as they’re too strongly flavored and darkly colored.
The better question is what can’t you pickle; nothing! This may come as a surprise, but you can even pickle lettuce!
You will want to stick to produce at the peak of ripeness that’s free from any bruising and has a nice, firm texture. If you’re pickling firm green veggies, like asparagus or green beans, you’ll want to lightly blanch them first to preserve their lovely green color.
Here are some great candidates for pickling;
One of the best things about pickling is that you can customize the brine to suit your taste and the food you are pickling. You can use different herbs (fresh or dried) and spices to achieve the flavors you want. Here are some ideas to inspire you:
Making your own brine for pickling is easy and fun, and you can customize it to your specific tastes. Pickling is a great way to preserve your summer CSA bounty to enjoy throughout the year.
