Pickling foods for abundance during the fall and winter months is nothing new. Your great-grandmother, your grandmother and possibly your mother were doing this long before you were around.

Some very popular pickled foods are: cucumbers, carrots, beets and peppers. Canning these foods is actually a lot easier than you might think, it just takes a little simple instruction.

The History of The Pickle:

Pickles go back as far as 2400 BC during the time of the Mesopotamians. Pickling is a preserving process and therefore were necessary throughout the centuries before refrigeration came into existence. The British were big believers in pickles since the Middle Ages and still are today.

Did you know Julius Caesar gave pickles to his troops because he believed these little pickles offered physical and spiritual strength.

Aristotle believed pickles offered great healing properties.

The benefits of pickling your vegetables is the fermenting process. This process increases good bacteria that promotes a healthy immune systems and bodily functions.

Let's Pickle:

Peel, slice (1" thick) 3 pounds of cucumbers

Place your cucumbers into canning jars.

Each jar should consist of:

  • 1 bay leaf
  • 1/2 teaspoon celery seeds
  • 1 to 3 dried chili peppers
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon dill
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon pickling spice
  • 1/2 teaspoon turmeric

Place In A Sauce Pan:

3 cups of white vinegar + 3 cups of water + 2 tablespoons of Sea Salt + 2 tablespoons of organic coconut sap or sugar. Bring the mixture to a boil for approximately two minutes or until the sea salt has totally dissolved.

The Jar:

Fill the jars with this mixture short of 1/4 inch at the top.

Put the lids on the jars and then seal and secure the them. Refrigerate for 48 hours or longer and enjoy!

About The Mighty Pickle:

Although pickles only have 16 calories, the sodium is 1,181 mg or 49% of your daily intake. That's a great deal of sodium!

Americans consume over 8.5 million pounds of pickles each year and twice that amount for dill and sweet pickles.

In 1500's NYC hosted the largest group of Dutch commercial picklers!

It is believed pickles will last 2 years which is past the expiration date on the jar.

A Crunchy Moment:

People love pickles! We enjoy them with hamburgers, at any form of barbecue, as a snack at any given time and are forever popular in homes across the country. NY Delis believe they created and perfected the giant pickle, which is always sitting on the counter top in a huge jar! With their own special herbs and spices, Deli customers would never dream of leaving the establishment without at least one huge pickle in tow!

Whether you would enjoy pickling cucumbers for the almighty pickle or enjoy other vegetables, pickling is a history old culinary delight! Try various pickling techniques and what vegetables appeal to you the most. Pickled foods are lasting and a great way to enjoy your summer vegetables in the dead of winter.