Don't Let Fall Vegetables Go to Waste


Pickled Vegetables on Cutting Board

Eating fresh vegetables is almost always better than eating canned ones. However, you sometimes cannot keep them long. Therefore, you have to find a way to preserve them that still provides you with a healthy dose of nutrients. Pickling is one way to serve your produce.

Benefits of Pickling

It will offer you a tasty alternative to your original fruits and vegetables. Furthermore, it allows you to keep them for up to three months instead of just a few days or a few weeks. When using the pickling guidelines recommended by the USDA, you can have pickled fall vegetables to eat within two weeks.

 

Gather your marinating ingredients or your pre-packaged pickling kit plus these items:

  • 2-quart saucepan
  • Wooden spoon
  • Knife
  • Glass bowl
  • Ladle or skimmer
  • Sterilized jars with two-piece lids

Step By Step Pickling Instructions

  1. Pour your pickling marinade liquid into a 2-quart saucepan.
  2. Let the liquid boil while you cut up fresh vegetables into bite-sized strips or pieces.
  3. Let your vegetables boil in the liquid for three minutes as you push them down with a wooden spoon.
  4. Remove the hot vegetables from the heat and place them into a glass bowl.
  5. Use the ladle or skimmer to scoop vegetables into the sterilized glass jars.
  6. Tighten the lids of your filled jars and let them cool, and label them if you want.
  7. Store your filled veggie jars in a cool, dark place such as a basement or cellar.

You are advised to view this USDA pickling guide for more in-depth information on how to preserve vegetables. It also gives you advice about alternative methods that do not require adding sugar or techniques that require a reduced amount of salt.

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