MEATLESS MONDAY 8/13

Late summer is typically a time for pickling fruits and vegetables as a way to make full use of the harvest, but I like to pickle in small batches as a regular part of my cooking to add extra flavor to a dish. In addition to the usual cucumbers, peppers, cauliflower and mushrooms, I like to pickle an assortment of vegetables such as kohlrabi, eggplant, green tomatoes, carrots, okra, green beans, celery and radishes.


Preparing homemade pickles is easy and allows you to customize the ingredients to suit your taste. Pickles can also be a versatile addition to your cooking. Add some pickles to a simple salad of greens. Blend homemade pickled vegetables in their flavorful juice with olive oil to create a salad dressing. Serve with a cheese platter in lieu of crudités. Add them into your favorite salsa for an extra flavor.

Store-bought pickles can be loaded with sugar and salt. Instead of sugar, try using apple juice concentrate, honey or agave syrup. Instead of salt, a more healthful alternative is seaweed such as dried wakame. Don’t forget to select fresh herbs and aromatics – basil, tarragon, parsley, rosemary and thyme for added flavor.

Basic pickling recipe

For quick pickling, cook root vegetables like carrots and turnips in the pickle brine with additional water until they are just tender and barely cooked.

4 cups vegetables, cut into 1” pieces
1 tablespoon salt (non-iodized) or 1 handful of dried wakame seaweed
2 tablespoons coriander seed
2 tablespoons mustard seed
1 bay leaf
1 sprig thyme
1/4 cup agave, apple juice concentrate or honey (or ½ cup raw sugar)
2 cups apple cider vinegar, champagne or white balsamic vinegar
2-3 cups water

For pickling raw vegetables, combine all pickling ingredients in a saucepan (except for the vegetables). Bring to a simmer over medium high heat. Remove the pan and allow the pickling liquid to cool. Place the vegetables in a glass jar or storage container. Pour the pickling liquid over the vegetables, cover and refrigerate to pickle overnight.