It’s a wonderful way to make vegetables, and out comes the pop of taste.sun pickle recipe is old technology, using sunshine in order to add flavor and preserve the nutritional value of vegetables more permanently. Not only does it bring out the pungent umami flavors of your ingredients; in addition you get a healthy snack rich in probiotics that can be served with any meal.
The best part of a sun pickle recipe is its simplicity and availability. Using only a few simple ingredients (fresh vegetables, salt, water and sometimes sugar or spices), you can make pickles right on your windowsill or balcony. At the same time, traditional refrigerator pickles, sun pickles, use natural fermentation to achieve a unique taste that is both crisp and fragrant. This is why they are a popular choice for home cooks who like to try different natural methods of preserving.
Even more benefit, it is self-made. At the time you buy seasons fall for food and your extra burden lightly slides off into vending machine coin slots!With sundried foods, you can enjoy your fill today and have some left for tomorrow – metamorphosized by exposure to sunlight.
After being handed down by a long line of learned French chefs and transplanted into America by people who have never even seen China, we have at last come to appreciate the simplicity and elegance of traditional Chinese methods. Even if you are a raw beginners, or a veteran of the kitchen, approaching things this way and spending some time in this wonderful world fosters resonances between living kitchens gone by your senses might even get a feeling its been there before. You can feel touches of tradition that go back hundreds upon thousands of years together!
Table of Contents
Origins of Sun Pickles Recipe
Sun pickling is a method of preserving vegetables that has been followed for thousands of years. Fruits and vegetables were fermented by the power of the sun long before electric refrigeration. Vegetables begin to ferment in sunlight when they are subjected to heat. Moreover, it is a process engendered by heat. A warm climate always hastens fermentation as well.
In previous time periods, sun pickle recipe were made by many different cultures. As far east as China and Japan (where they preserved vegetables in brine or rice wine) to the Mediterranean region (where most people there had put out sun-dried or otherwise conserved fresh vegetables).Not only did the procedure mean food would last longer, but it also gave it a better flavor and included beneficial probiotics that were highly valued for good digestion.
Today, the sun picks are still regarded as a classic: a natural and sustainable way of tangy, crunchy vegetables fermented to contain good-for your-tummy bacteria. TVarious modern-day home cooks have thrown in a variety of vegetables, herbs, and fermentation times to make very different twists on this timeless recipe. After all, it is not just humans whose habit is gluttony for the simple things in life around us; chickens do this too.
Printable version
Sun Pickles
Equipment
- Clean glass jar with a lid or cheesecloth
- Large bowl
- Knife and cutting board
- Spoon or tongs
- Weight (like a small clean rock or a fermentation weight)
Ingredients
- 2 cups fresh vegetables cucumbers carrots, green beans, or mixed vegetables
- 1 tablespoon salt
- 2 cups water filtered or boiled and cooled
- Optional: 1 teaspoon sugar
- Optional spices: garlic cloves dill mustard seeds, chili flakes
Instructions
- Wash and chop the vegetables into bite-sized pieces.
- Dissolve the salt (and sugar, if using) in water to make a brine.
- Place the vegetables in a clean glass jar. Add optional spices for flavor.
- Pour the brine over the vegetables, ensuring they are fully submerged.
- Place a weight on top of the vegetables to keep them under the brine.
- Cover the jar with a lid or cheesecloth and place it in direct sunlight for 3–5 days. Stir or lightly press vegetables once a day to release air bubbles.
- Taste the pickles after 3 days. Once they reach the desired tanginess, store the jar in the refrigerator to slow fermentation.
Notes
- Use clean utensils to avoid contamination.
- Fermentation time depends on sunlight intensity and ambient temperature; warmer days speed up the process.
Share Your Twist!
Are the sun pickle recipe really so versatile? The best part about them is that you can create your own! Not a hint of trouble. Add a pinch of smoked paprika for some mild smoky flavor; a bit of ginger shaved with a grater for zip. Resources required: Any color vegetables like purple cabbages, yellow squashs and red bell peppers which will liven up the sight of the jar a little bit. Are you feeling brave? You can play with herbs, throw in fresh basil or thyme (or even a few slices of fresh red pepper) to give it some heat.
References :
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