Pickling vegetables is a fun and easy way to extend the shelf life of the produce you’re buying at the grocery store. It adds a unique flavour profile and depending on how you make your brine, spices can be adjusted to your preference.
Among the articles out there right now, they don’t seem to explain what’s going on or get to the point ever, so use this as your quick guide to pickling vegetables.
What is pickling?
In the most basic terms, you take a mixture of vinegar, salt, water, among a few selected spices and heat it up. This is what you call the brine, after making the brine you put it in a jar and immerse your choice of vegetables or fruits until the food absorbs the brine mixture.
Our special CBD infused apple cider vinegar based brine
Add Awaken, the Potli CBD infused apple cider vinegar vinegar to promote proper gut health, balance ph levels in your body, along with the mental wellbeing and calm that CBD naturally brings. For sweetness, add Feel Good, Potli CBD infused Raw Honey.
Here’s the recipe for the brine:
- 1 cup of Potli CBD infused apple cider vinegar
- 1 cup of water
- 1 tablespoon of salt
- Bring to a boil for 15 minutes
- Let the mixture cool off completely before storing in a jar
- Let your choice of vegetables sit in mixture in a jar for 1 day
What are the best recipes for pickled vegetables?
Since brine is such a simple recipe, the real variations come down to what kind of spices you’re using. Depending on the style of cuisine you’re preparing to accompany the pickled vegetables, you’ll want to adjust the spices in your brine accordingly. These are general guidelines but here are some suggestions to use with our recipe for brine:
Spices: Oregano, Salt, 4 Cloves of Garlic
2 lb of Carrot Slices
1 Jalapeno sliced and seedless
- 1 cup carrots, sliced
- 2½ cups cauliflower florets
- 1 bunch of sliced radishes
- 2 jalapenos, sliced & seedless
- 3 bay leaves
- 6 cloves of garlic
None, just stick to the brine we talked about earlier
- ½ lb of Carrots, Juilliened
- ½ lb of Daikon Radishes, Julienned
- ½ lb of cucumber thin slices
- 1 jalapeno sliced and seedless
- 1 bay leaf
- 2 cloves
- 1 tablespoon of black pepper
- 2 sticks of celery chopped
- 1 medium-sized head of cauliflower
- 1 medium sized onion diced
- 1 small package of baby carrots thinly sliced
Quick Pro Tip
Write the Date of pickling on a piece of tape and tape it to the lid of your jar.
While you can follow these recipes for inspiration, we encourage you to venture out on your own and pickle individual vegetables like beets to add to a salad. There isn’t one specific way to pickle vegetables, but the benefits are evident as you can spice it up with unique seasonings and extend the shelf life of your produce. The perfect digestive and also an added lift to awaken your day.