Brining Vegetables
Deb
As well as showing us how to brine olives, my friend showed us how to brine vegetables.
This is what she told us:
Different sites online have varying recipes & methods for brining vegetables. My mother-in-law made a salt and water solution only.
Brine excess garden produce such as carrots, celery, cabbage, lebanese cucumbers, capsicums, beans.
Boil a 2% salt/water solution and allow to cool. Link to brine calculators here.
Pour boiling water over a clean jar and lid to sterilise it (more details on sterilising jars in the brining olives post).
Allow it to cool then put veggies in the jar, add peppercorns, dill or other flavourings and pour in the cooled salt water solution right up to the top of the jar, put the lid on and place in the cupboard for 3-6 weeks.
The veggies should keep for a few months, possibly six or more as long as the jar is not opened.
When ready to eat, open the jar to consume. Keep the jar in the fridge once it has been opened. It should keep for 3-4 weeks in the fridge.
Veggie brining recipes
How to make your own traditional pickles (Toursi)