General Method for Pickling

Appears in

Published 2019

Stage One

Wash vegetables and soak them in a briny solution for 2 to 4 days depending on the kind of vegetables to be pickled.

To make brine

For each 5 cups (1.25 liters) cold water, mix in ¼ cup (2½oz/75g) uniodized salt, such as pickling or kosher salt.

How to prepare the vegetables, and how long to keep them in the brine

Peppers, different kinds: slash them, keep in brine for 2 days.
Cucumbers: slash them, keep in brine for 2 days.
Cabbage: cut the head into fourths, keep in brine for 3 to 4 days.
Cauliflower: divide into florets, keep in brine for 3 to 4 days.
Green/French beans: keep in brine for 2 days.
Green tomatoes: cut into fourths, keep in brine for 2 to 3 days.
Green unripe grapes: keep in brine for 4 days.
Sunchokes (Jerusalem artichokes): wash them very well to get rid of soil, keep them in brine for 3 to 4 days.

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