Pickled Backyard Veg.

Fermenting is our favourite way to preserve our homestead bounty through the fall and winter. Fermented foods are absolutely fabulous for digestive health and they last for ages in the cantina as long as they’re prepared properly. The beneficial bacteria found in pickled vegetables help to prevent harmful pathogens aka “bad bacteria” from accumulating in your GI tract. Probiotic-rich foods help to keep your gut flora balanced by maintaining high levels of ‘good’ bacteria, which creates a favourable environment for gut health. Our favourite fermented foods are sauerkraut, kimchi, homemade coconut yoghurt and these quick and easy pickled vegetables – we try to include at least one serving daily through the end of summer and fall when the backyard garden is full of fresh veg.

Pickled Backyard Veg Recipe

Pickling is the best way to preserve your late summer backyard garden bounty. This quick fridge pickle recipe works especially well with beans, chard stems & cucumbers, of course.

Ingredients

• 6 cucumbers sliced lengthwise into quarters / 2 bunches of chard stems, chopped / handful of fresh green beans

• 3-5 sprigs fresh dill weed (optional)

• 1 cup apple cider vinegar

• 1 cup filtered water

• 4 cloves garlic, peeled

• 1 tbs pickling salt or kosher salt

• 1 tsp cane sugar

• 1 tbs whole pink peppercorns

• Pinch crushed red pepper flakes or 1 fresh backyard chili

Instructions:

 Clean a pint-sized mason jar with hot water and vinegar. Pack with your veg, dill, garlic, hot pepper and peppercorn, make sure to leave at least a ½ inch of space at the top for pickling liquid. In a small pot heat the vinegar, water, sugar and salt and all spices until the mixture warms up and the salt and sugar dissolve.  Fill the jar so everything is covered with brine. Close the lid tightly and refrigerate for 24 hours before eating, will keep in the fridge for 2 weeks.