Pickled vegetables for all seasons
There are countless local vegetables to enjoy, but sadly, most of them aren’t grown locally year-round. Thankfully, pickling and preserving make it possible to have local vegetables at your disposition all year long. Bernard Lavallée, the nutritionist and blogger who created Le nutritionniste urbain, has a few tricks up his sleeve.
With a few simple ingredients like oil, salt and vinegar, Bernard Lavallée can turn a few pounds of vegetables into bountiful jars full of pickled delights. Scroll down for a video, preserving tips and our expert’s favourite pickling recipe.
- Pour the water, vinegar, sugar and salt in a saucepan and bring to a boil.
- Meanwhile, clean the ginger root and remove the peel. Using a peeler or slicer, cut the ginger into thin strips.
- Put the strips of ginger in a clean Mason jar. Cover the ginger completely with the brine from the hot pan.
- Let cool in the pot and refrigerate.
You can refrigerate the pickled ginger for up to a week. It can be eaten with sushi, as a sandwich condiment and with rice or fish.