Property News · September 23, 2017

A beginner’s guide to pickling


Grown too many vegetables? Sick of making chutney? There is an alternative…Your harvests may have been bountiful, but by now you must be bored with making chutney. It’s time to embrace brine. With the help of salt water, a process known as lacto-fermentation can give surplus veg a new lease of life.Fermented foods are manna for good gut flora, and fermented pickles are part of that package. These sorts of pickles are often best done in small batches, so they’re ideal for that handful of beans you can’t motivate yourself to eat, or the courgette that ballooned when you weren’t looking. You can also save crops that might not be at their best, such as green tomatoes that won’t ripen. Turnips, radishes, carrots, runner and french beans, mangetout, grated horseradish, chillies, peppers and tomatoes are among my favourites. Continue reading…

Source : theguardian.com
Read more…A beginner’s guide to pickling

You may also like...