Farm-to-Table: Pickled Root Vegetables

Ever get a box of veggies from your CSA and don’t know how you’re going to use them all?  Pickling is a brilliant solution for easily preserving vegetables.  Today we’re sharing a recipe for quick pickled vegetables that’s easy and fun to make right in your own kitchen!

We used two different kinds of vinegar to experiment with taste variations.  Both brine recipes turned out very well. If you’re looking for a deeper pickling flavor try out recipe number two.

Recipe Option 1:
1/4 cup apple cider vinegar
3/4 cup white vinegar
1/2 cup packed brown sugar
3/4 cup water
2 cloves
1 bay leaf
1/2 tsp peppercorns
several shakes of red pepper flakes

Recipe Option 2:
1/4 cup balsamic vinegar
3/4 cup white vinegar
1/2 cup packed brown sugar
1/2 cup of water
2 cloves
1 bay leaf
1/2 tsp black pepper
several shakes of red pepper flakes
1 Tbsp salt

We used raw beets and green radishes from Long Season Farm’s winter CSA box but you can use almost any type of vegetable you fancy. Clean, peel and cut vegetables into desired shapes and sizes. You’ll want to use a clean and dry wide-mouth pint-sized jar with a lid. We made two jars of pickled beets and used the extra brine for a small jar to pickle green radish.

First, pack the vegetables into the jars, leaving 1/2 inch of space between the rim of the jar and the tops of the vegetables. Pack them tightly but don’t smash the vegetables.

Next, make the brine. Heat the vinegar, water, salt, and sugar in a saucepan and bring to a boil to dissolve the salt and sugar.  Mix in the herbs and spices.

Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top.

Gently tap the jars against the counter a few times to remove any air bubbles. Top off with more brine if necessary.

Let the jars cool on the counter before sealing them. Store in the refrigerator for at least 48 hours before using. The flavor will get stronger as they age.

Enjoy these pickled veggies as a tasty snack straight from the fridge or use them to perk up salads and sandwiches.

Please note, these are quick refrigerator pickled vegetables and are not canned. They can be stored in the refrigerator for up to two months.