PICKLING IS SO IN RIGHT NOW. Did y'all know that?
If you thought that fermentation was just for your grandma or health nuts, we're here to tell you that it's one of the biggest food trends happenin' right now!
Artisan pickles, krauts, relishes, and kimchis are being served alongside gourmet dishes at your favorite restaurants--but you don't have to go out to eat to enjoy pickles.
That's why we're hosting farmsteaders, authors, & fermentistas Kirsten K. & Christopher Shockey on March 2nd, 2015 for an exclusive hands-on fermentation class & book signing.
You'll learn the basics of making your own incredible fermented goodies. Admission includes all class supplies and a copy of the Shockeys' new book! Sign up here: Vegetable Fermentation with Kirsten K. & Christopher Shockey. Don't miss it!
If you're not going to be in town that day and still want to get in on the pickling fun, here's our basic pickling recipe to tide you over until you can get your learnin' on:
- 4 pounds any vegetables (harder, crisper ones work best)
- 2 3/4 cups vinegar (we prefer apple cider, but rice, white, or red wine vinegar will work fine)
- 3 cups water
- 1/4 cup sea or kosher salt (NOT iodized salt; this will cloud your pickle juice!)
- sugar to taste, if desired (will add sweetness)
What the heck are aromatics?
Aromatics are substances like spices and herbs that will give dishes (in this case, your pickles) deep, rich flavor. The list of aromatics is limitless, but try adding these to your pickles for addictive aromas & flavors:
To make quick pickles, pour boiling liquid over your vegetables and aromatics (see below for a list of commonly used aromatic substances!). Seal jars. Refrigerate up to 3 months. If you desire softer pickles, simmer your vegetables in the liquid for 1 - 5 minutes.
For shelf-stable pickles, process your jars in simmering water for 10-15 minutes using standard processing procedures.