Preserving an Abundance of Vegetables Before Going on Holiday
Pickling, fermenting and marinating are simple ways to preserve an abundance of vegetables before heading out on an extended holiday.
I’m guessing most of us have been in the same situation I found myself in a few weeks ago.
I stood in my kitchen two days before leaving for an extended holiday trip when I seemingly woke up and realized there was no way I was going to eat all of the fresh vegetables I still had in the refrigerator and on the countertops. And I certainly had no intensions of throwing anything away. It was time to consider my preserving options.
One option, which has been a sort of default for us, was to make a large pot of tomato sauce and fill as many jars as possible to seal and store for later use. It’s a simple project that lets us use our fresh tomatoes (supplemented by canned if necessary), onions, garlic, maybe some carrots and those eggplants I bought a couple of days ago and failed to do anything with.
Great idea but this time, it wasn’t enough. It was time to begin pickling, fermenting and marinating – preserving techniques that have been around for thousands of years.
I’ve been a fan of pickling since my childhood days. I enjoy biting into juicy, crunchy vegetables with a sweet-sour-spicy vibe. I’m amazed at how quick pickling processes stop time and capture the essence of the season. My simple method begins with cutting the vegetables into bite-sized pieces. I add background flavors (spices, herbs, garlic – that sort of thing) and prepare a hot brine of water, salt, vinegar and a sweetener to pour over the vegetables. I seal the jars and allow them to sit at room temperature for a day or two before refrigerating.
Fermenting, of course, is an entirely different process that requires some knowledge and care. Vegetable fermentation takes place when salt, water and vegetables interact in an oxygen-free environment at room temperature. Basically, when the vegetables begin to decay, their sugars break down and produce lactic acid – and that acid serves as a preservative. Successful lactic fermentation needs an oxygen-free environment, about 1 ½ percent of the vegetable’s weight in salt and the proper temperature. This is how sauerkraut and kimchi are made. It is also how I make my Moroccan-inspired preserved lemons.
Marinating cooked vegetables is another way to preserve vegetables. This method is what’s often referred to as refrigerator preserves. The vegetables are cooked and kept submerged in the marinade while remaining refrigerated. Marinated vegetables last for months when made correctly…and they are excellent for quick snacks or to include in a recipe for another layer of flavor.
Shopping is generally not at the top of my list when I return home from my holiday, which makes my pre-holiday efforts to preserve vegetables that much more valuable when I finally walk through my front door. It’s certainly not difficult to whip up a pasta dish coated in tomato sauce…perhaps a bruschetta or two with marinated peppers and a big glass of wine that definitely tasted better in southern Italy than in my kitchen.
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Mixed Pickled Vegetables
Quick pickles are a wonderful way to use an abundance of vegetables. This simple and quick method of ‘pickling’ keeps the vegetables crisp, with a subtle background sweet-sour-salty taste.
I like munching on them for a snack, mixing them with unsalted cooked rice for a morning surprise (it’s very Japanese) or serving crudités with a creamy garlic-based dip.