Brisk fall weather is on the way, signaling the end of the summer harvest. If you’d like to preserve the fresh taste of summer from your local garden or farmers’ market, pickling and preserving is a great way to your favorite seasonal produce. While Boulder County Farmers Market will be open until mid-November, their selection changes throughout the seasons. To conserve summer staples like tomatoes, cucumbers, and peppers, consider trying your hand at the art of pickling. Here, we share two popular (and simple) pickling methods to explore.
Vinegar Pickling
Vinegar-based pickling is the most commonly used method of preserving. The process is quick and easy, as it doesn’t involve the more time-intensive fermentation step. If you’re short on time and would prefer to preserve the veggies in just a few minutes, vinegar pickling is the best way to go.
To pickle and preserve with vinegar, you’ll only need a few ingredients: distilled white vinegar, salt, your favorite spices, and white sugar. If you’d like to make classic refrigerator pickles, this stress-free recipe can be completed in just a few minutes. The end result is a wonderfully crunchy pickle with a sharp, refreshing taste. To replicate this recipe with other veggies, head over to this website for a tutorial on pickling a variety of produce.
Saltwater Brine and Fermentation
Fermented foods are gaining recognition for their remarkable nutritional value and distinctive flavor. Fermented fruits and veggies offer natural probiotics to encourage optimal digestion, and they make excellent snacks or side dishes.
If you’re feeling patient, you can make your own fermented foods with the saltwater brining method. This process takes about a week, but the prep time is short and you’ll benefit from flavorful veggies that retain their nutritional value. To make a saltwater brine, combine two tablespoons of kosher salt with one quart of water. Pack the fresh cucumbers (or your vegetable of choice) into sterilized glass jars, making sure to allow two inches of space at the top. After combining the brine and produce in the jar, place a weight into the jar to keep the veggies submerged in the brine to prevent mold growth. After sealing the jar (preferably with a fermenting lid), place it in a warm, dry area out of direct sunlight. 70 degrees Fahrenheit is the ideal temperature for fermentation pickling, but 65 degrees will also work. Allow the mixture to ferment for at least four days, and keep an eye out for bubbles or cloudiness in the solution. These are good signs, and an indication that your veggies will soon be ready to eat. When you’re satisfied with the flavor, place your brined produce in the fridge and enjoy.
Boulder County is an excellent environment for growing and preserving fresh fruits and veggies. Looking for a new place to call home that has the garden and kitchen that you’ve been dreaming of? Habitat Apartments offers an impressive array of amenities, including a community garden and spacious floor plans. We’re also just a short walk away from Gunbarrel Commons Park, a beautiful green space that’s peaceful and pet-friendly. To arrange a showing of our community, please get in touch with our leasing team.