Things in Jars

For a while now I've been subscribing to veg box deliveries: twice a week in fact.  Abel and Cole on a Tuesday; Oddbox on a Friday.  I can recommend both, if you like vegetables.  If you don't like vegetables, I don't know what to say.

Anyway, when you're living fridge-free, you've got to find more resilient and creative ways of your veg fresh, and my suggestions here are a). pickling and b). keeping in salt water.  We'll look at b first; then a.

Here is a half gallon jar of carrots in salted water:

Some of the carrots have been in there for over a month now; and they're still perfectly good to eat.  Don't believe me?  Here's a close up view:

As you can now see and not deny, perfectly well preserved; and all you need to do this at home is water and salt, and at least one big jar.  I recommend keeping the jar topped up to the brim with your salt water, and using about 3-4 heaped teaspoons of salt per half gallon.  Keep the jar in a cupboard, and you've got carrots whenever you need them.  Throw them into soup, boil them, whatever.

Let's face it though, the greatest use of jars is for pickling and fermenting things.  Here are some of my recent pickles.  Potatoes:

Tomatoes:

Cumumbers (inevitably):

Beetroot (obviously):

Then there's sauerkraut: another way of keeping your veg edible with just salt and water, but here you turn it into a tasty snacky condiment over time, releasing in the cabbage what you never knew was there:

I just can't get enough of it.  It really is the most satisfying hobby I can conceive.

Related posts

Herb Salt

A Jar of Pickled Nasturtium Seeds
Home Grown Sandwiches

More Fun with Food in Jars

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