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Topic: Pickling Vegetables (need advice)

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Subject: Pickling Vegetables (need advice)
Date Posted: 10/1/2012 10:12 PM ET
Member Since: 8/25/2012
Posts: 66
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Hello All, I'm new.

I was hoping that someone had some advice on pickling vegetables. I pickled 3 pints of mixed vegetables this evening. Assuming they turn out at all, how long do I need to leave them in the refrigerator before eating them? I've read conflicting things online, so I thought I'd ask to see if anyone knew.

 

-- RT

 

Date Posted: 10/3/2012 1:23 PM ET
Member Since: 10/17/2006
Posts: 1,427
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Arthur:  I only know about pickling beets, but the way they work is you boil the beets until fork-tender, peel them, and slice them, and make a solution of vinegar, sugar, salt and water or beet juice, and spices (such as half a bay leaf, some whole cloves, peppercorns, and cinnamon if you like it), bring it to a boil, and pour it over the cooked beets.  Then all you have to do is wait till it cools down, and refreigerate it until chilled, and they're ready to eat.



Last Edited on: 10/3/12 1:24 PM ET - Total times edited: 1
Date Posted: 10/3/2012 7:28 PM ET
Member Since: 8/25/2012
Posts: 66
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Thanks, but not quite the same. I'm pickling them without cooking them. That's why they have to stay in the refrigerator. The brine that I used will slow down the decay process and should make them edible for longer. At least, that's the theory. This is my first batch, so it might not work at all.

Date Posted: 10/5/2012 10:06 AM ET
Member Since: 7/10/2011
Posts: 2,353
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About one week is what is recommended by a couple of cooking websites.  Tough vegetables like beets, califlower or broccoli won't work well without cooking first, though.  But, softer things like cucumbers and zucchini should do fine.

Date Posted: 10/5/2012 4:21 PM ET
Member Since: 8/25/2012
Posts: 66
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The vegetables are a mix of onions, bell peppers, radishes, cucumbers and baby carrots. The carrots are the only thing that I would consider tough although the baby carrots are not nearly as tough as the full grown ones. The radishes were sliced very thin, so they shouldn't be a problem.

That gives me a starting date to try them.

Thanks,

-- RT

PS. I'm going to try green beans next. A good brine with garlic and onion should taste pretty good. They'll make a nice snack.

Date Posted: 11/12/2012 12:15 PM ET
Member Since: 2/25/2007
Posts: 13,991
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"Pickles" are trendy now, and a lot of what is written is confusing. Some mags do what I would call a "marinade"---let the veggie sit in vinegar and spice for 30 minutes or so---and call that a pickle.

I have put veggies in a hot (as in heated on the stove)  brine w/spices, and let them sit in the fridge. I think they are best after about 24 hours, and should be eaten in a few days. I've had some last longer with no change in taste, but they do not look very good.....The harder the veggie, the longer they last. Beets and turnips last a 2-3 weeks;  Green Beans maybe 1 week.



Last Edited on: 11/15/12 1:05 PM ET - Total times edited: 1