Pickling is one of the oldest forms of food preservation. With many different techniques suiting a wide range of fruits and veggies, you can pickle just about anything. Some common crops for pickling in Michigan include asparagus, beans, beets, cabbage, carrots, corn (relish), cucumbers, fiddlehead ferns, garlic, nasturtiums, okra, onions, peaches, pears, peppers, radishes, and tomatoes. As many of us know, pickling can be a fantastic way to preserve the summer harvest but we can also pickle to preserve late fall crops that are currently bountiful at the farmers market including turnips and radishes. If you’ve never pickled before and want to start, an easy place to begin is with the Pink Pickled Turnips recipe below.
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Pickling Basics
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Pickling Salt:
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This is fine, pure granulated salt. You can usually buy four-pound boxes labeled “Canning and Pickling Salt” at most supermarkets. Kosher salt is okay to use, but you need to use one and a half to two times as much to compensate for the larger salt crystals.
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Vinegar:
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Cider vinegar is considered the supreme pickling vinegar (beware of fake apple cider-flavored vinegar) but distilled white vinegar works great too. Just make sure that the vinegar you use is at least 5 percent acidity which is necessary to maintain a pH level at which harmful bacteria cannot survive.
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Pickling Spices:
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You can buy packages of pickling spices at the grocery store, but it is also easy to make your own.
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Pink Pickled Turnips
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Ingredients
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- 1 small red beet, trimmed, peeled, quartered
- 1 red chile (such as Fresno), halved lengthwise (optional)
- 1 pound small turnips, trimmed, peeled, quartered
- ½ cup red wine vinegar
- 2 tablespoons kosher salt
- 1 teaspoon sugar
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Preparation
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Combine beet, chile (if using), and turnips in a 1-quart heatproof jar or container. Bring vinegar, salt, sugar, and 1-½ cups water to a boil in a medium saucepan, stirring occasionally to dissolve sugar. Pour pickling liquid over turnip mixture and let cool. Cover and chill at least 1 week before using.
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Recipe courtesy of Epicurious
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Additional Resources:
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To learn how to pickle “just about anything” click here
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To learn how to avoid common pickling faux pas click here
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Information adapted from Our Food, Our Right
