How do I Preserve Greens With Salt or Vinegar?
The Dinner Garden, in a section on pickling foods, mentions that pickled foods have been around for about 4,000 years, yet Americans consume very few pickled foods beyond the usual cucumbers and sauerkraut. This is a shame, because not only are they incredibly easy to prepare, the fermentation process helps to release many nutrients not as available through other preparation methods. They are a nutritious alternative to fresh and frozen foods, and they will also keep well even at room temperature. Does this Spark an idea?
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Things You'll Need
- Large class or ceramic jar
- Greens (quantity to fill the selected jar)
- Salt (about 1/4 cup)
- Vinegar (1 to 2 tbsp.)
- Water (about 2 cups)
- Peppers, garlic or other seasonings (optional)
- Cheesecloth, a small square
- Large rubber band
Instructions
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1
Wash a large jar in hot soapy water and sterilize it by placing it in boiling water for a few minutes. Set aside.
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2
Wash the greens and tear them into small pieces. Set aside to drain.
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3
Put vinegar, water and any seasonings in a small pot and bring the liquid to a boil. Turn off the heat.
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4
Pack about 1/4 of the greens tightly in the jar or crock and sprinkle a layer of salt over the top. Add another layer of greens, followed by salt---alternating until you have used up all the greens and salt and filled the jar to within 1/2 inch of the top.
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5
Pour the water, vinegar and optional seasonings in the jar until full to within 1/2 inch of the top.
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6
Put a lid on the jar and shake it well to dissolve the salt and distribute the fluid throughout the jar.
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7
Remove the lid, place a square of cheesecloth over the top of the jar and secure in place with a rubber band.
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8
Let sit for about three days, then drain the liquid (save for future pickling if desired) and repeat Steps 5 through 7--allowing it to sit for another three days.
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9
Eat or refrigerate for later use. It will keep several months refrigerated or probably about half that time at room temperature if kept in a relatively dark place.
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Tips & Warnings
According to Angela M. Fraser, Ph.D. Associate Professor/Food Safety Education Specialist at NC State University, never use table salt for pickling as it contains anti-caking ingredients, and avoid coarse salt that does not dissolve and distribute as evenly as fine salt. Also, never use non-sodium salts as they do not act as preservatives. The best salt to use is a fine to medium granulated or flaked canning salt.
If storing out of the refrigerator, DO NOT put a tight lid on the jar. Unless the jar has been heat pasteurized in a hot water canning bath for 10 to 15 minutes, the culture remains active and fermentation will continue. This could lead to explosive breaking of the glass jar and injury to anyone nearby. Cover with plastic wrap and a rubber band instead.
To prevent bacteria development that could spoil your pickled greens, always keep the greens below the level of the liquid in the jar to exclude oxygen. Remove any scum that forms and throw out greens that become soft or have a bad flavor.
References
Resources
- Photo Credit two jars with pickles isolated on white image by Elnur from Fotolia.com
