Pickling and Fermenting

Rather than eat up all of her share every week, this week’s featured member Lauren Klimetz, uses a lot of the root vegetables for pickling and fermenting. She also has a large home vegetable garden in full production right now, so “putting by” a lot of produce is essential to managing the huge influx of veggies into her kitchen every week. 

Here are a few of the things currently bubbling in Lauren’s kitchen:
 

Pickled Onions

“This week I made two quarts of pickled onions by stirring honey and salt into white vinegar and storing at room temperature for a few days. Yummy on salads with shredded beef or as a lettuce wrap with the beef.” 
 

Pickled Beets

“A few weeks ago I fermented all the beets I’d been saving by stirring a tablespoon of salt per cup of water and pouring over thinly sliced beets. Store at room temperature for almost two weeks, and they are a delicious additive to any salad.”
 

Fermented Radishes, Apples, and Carrots

“This makes the most amazing ferment.  Spiralized lots of radishes, a green apple and some carrots. Cram them all into a quart jar with some raisins. Stir a tablespoon of curry powder and a tablespoon of salt into a cup of water and pour into quart jar over vegetables with a quarter cup of whey. Let ferment for almost two weeks.”
 

Or try these other recipes for pickling and fermenting root veggies:

Garlic Dill Refrigerator Pickles

Alton Brown’s Pickled Beets

Gourmet’s Quick Pickled Radishes

Alton Brown’s Firecracker Carrots

Martha Stewart's Pickled Zucchini Ribbons