Pretty Pink Quick Pickled Vegetables #FreefromHarvest
My Pretty Pink Quick Pickled Vegetables preserve beautiful @PeachicksBakery No17 allotment vegetables to enjoy year round. Jars of Crisp, crunchy veggies, preserved at their best in a delicate pink Apple Cider Vinegar pickling liquid. The Freefrom Gang are back once again celebrating all things seasonal with a bounty of #FreeFromHarvest recipes. My contribution comes straight from our plot to your plate and makes stunning yet simple edible gifts for family & friends.
September at The Allotment…
September is a beautiful month for the home growers & allomenteers amongst us. The weather is (usually) absolutely stunning, the last of the warm golden sunshine ripening the vast arrays of seasonal veggies and hardening up the winter squashes for storage.
Up at No17, we are beginning to wind down the plot ready for a major redesign over the winter.
The marrows, that have fed us solidly since around June are just about finished. We have a huge pile of them sat in a baby bath as well as a fridge shelf & freezer drawer of them ready for use.
Dealing with such a glut of the results of your hardwork can be a little overwhelming – do you freeze, refrigerate, pickle, preserve or give them away? And what about all those veggies that you know have just left it a little too late to appear?
Pickling them in a sweet or spicy vinegar solution may just be the answer you are looking for!
How long does it take to pickle vegetables?
Are quick pickled vegetables healthy?
Well, fermented foods like pickled vegetables do help to maintain a healthy gut flora AND the pickling process generally retains fat soluble vitamins BUT there is a whole lot of added salt in them. So, as with most things, everything in balance. The Peas will have a tablespoon sized portion of some kind of pickled vegetable everyday because of the increasing body of evidence that allergies are linked to gut bacteria BUT we eat very little other salt so I am less concerned with the salt levels.
What fruit & vegetables can be quick pickled?
To be honest, you can pretty much pickle anything. Beetroot works really well and looks especially pretty when you use lots of different colours. And baby sweetcorn, sliced through look like little pickled stars!
According to Mr Beeton’s Cookery Book ‘the chief pickles are cabbage, cauliflower, chillies, gherkins, onions and walnuts‘ and advises that all but the cabbages may be mixed.
But anything delicate and leafy tends to go limp, black and generally unappealing – so I’d draw the line at lettuce pickles if I was you!!
The Peachicks prefer their pickles mixed, which is lucky really, besides it looks so much prettier with a rainbow of veggies in it!
The exact levels of seasoning you add can be tinkered with – reduce the salt or sugar, replace dried mint with rosemary or fresh chillies and even add powdered ginger or garlic. The possibilities are endless! Although using sea salt gives a clearer pickling liquid, good old table salt works just as well.
Similarly distilled malt vinegar is colourless and will give a purer pink colour but I am never sure if it is actually Glutenfree or not. Plus I much prefer the smell and taste of apple cider vinegar. I think raspberry or blackberry vinegar would also make an amazing pickling liquid.
How long do quick pickled vegetables last?
The acid in the vinegar and salt in the pickling liquid will preserve the fruit & veggies meaning that in theory jars of pickled vegetables should keep for a good 5-6months in the fridge*.
Traditionally, this meant you could have lovely, crisp veggies all through the winter.
In practice they are gone within a week or two because they are a regular component of The Peachicks’ packed lunchboxes. But the thought is there & if you can hide a jar, pickled vegetables go very well on a Boxing Day buffet lunch table!
*You will notice the veggies go slimy or the liquid go cloudy and maybe mouldy if the pickled vegetables have gone off.
Excuse the weeds…
Other Ways to Preserve Allotment Vegetables
Chutneys are your other option to use up a glut of allotment veggies and make a great sandwich filling. My Quick Onion Chutney makes great edible gifts at Christmas and tastes amazing with dairy free cheese & crackers!
I have also just seen that Mrs Beeton has a recipe for marrow jam which sounds interesting! Not really sure what you would eat it with as its basically just marrow, sugar & ginger – but I am definitely game for giving it a go. (Reckon we can spare a marrow or two to try it out with!)
Pin Pretty Pink Quick Pickled Vegetables for Later:
Recipe for Pretty Pink Quick Pickled Vegetables:
At this point I should probably apologise for the radio silence lately. The Ginger Peachick has started school and we are back into the full swing of juggling homework & school clubs. To make life more interesting I have also been pretty poorly for about 10days now which has delayed the start of my Annual Aspire Channel Swim. A chest infection and swimming long distances isn’t the best for my poor old lungs!
Pretty Pink Quick Pickled Vegetables
For the Veggies
- 1 Onion
- 1 Baby Courgettes
- 1 Courgette (Zucchini)
- 6 Round Salad Radishes
- 1 Corn on the Cob
- 5 Chard Stalks
- 8-10 Runner Beans
- 2 tbsp Sea Salt
For the Pickling Liquid
- 750 ml Apple Cider Vinegar
- 50 g Granulated Sugar
- 1 Tbsp Black Peppercorns
- Spices (garlic powder, black mustard seeds)
- Sterilize & dry your jars - I just put ours in the dishwasher!
- Chop, slice or dice your veggies and put in a large bowl with the sea salt crystals. Leave while you boil the pickling liquid.
- In a large saucepan (NOT COPPER!) pour in the vinegar, sugar, peppercorns and spices if you are using them. Bring to the boil.
- Pack the veggies into the jars, right up to the top. Pour over the hot pickling liquid, enough to cover the veggies and leave to cool before sealing the lids.
- Store in the fridge for up to 5 months, discarding if the veg becomes slimy or the liquid is cloudy or becomes mouldy.
Other #FreeFromHarvest Recipes from the Free From Gang:
The Intolerant Gourmand : GF DF Apple Crumble; Pumpkin Risotto
Easy Peasy Foodie : Peri Peri Chicken; Vegan Vegetable Korma
Mummy Tries : Three Tasty Beetroot Recipes
Julie’s Family Kitchen : GF Almond, Pear & Chocolate Cake
Dairy Free Kids : Apple & Blackberry Crumble
The Adventures of an Allergy Mummy : Butternut Squash Soup with a Kick
Glutarama : Beetroot Brownie Cake
Paleo Crust : Roasted Squash & Ginger Soup
Linky Love for Quick Pickled Vegetables: