Pickling vegetables, fruit or even fish is a way to extend the shelf life of items that would otherwise spoil, especially in colder months when produce is no longer readily available. But not only is pickling practical, it’s also delicious and can be easier than you think to try at home.
Pickled vegetables are also thought to have certain health benefits. Iranian Jews believe that eating pickled vegetables after a meal can aid with digestion. Jews in Ukraine, Poland and Russia considered pickled vegetables a staple of their diet, especially during the long, cold winter months. And there are even some theories that pickled herring helped prevent Jewish children from getting rickets during the 1920s in Britain.
The easiest methods for pickling involve preparing veggies in a vinegar mixture and allowing to sit for anywhere for a few hours up to a few days for a very quick pickle. Of course there are pickling methods and recipes that require a longer fermentation process.
And if you think pickles are just for cucumbers – think again! You can pickle carrots, string beans, cauliflower and even fruit like mango, watermelon or lemons. Try one of our favorite pickled recipes below.
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Spiced Quinoa with Lamb and Pickled Lemons
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