Monday, July 8, 2024

Quick Garden Pickles for War

Last week, our family joined our SCA kingdom in a war against our neighboring kingdom.  Fighters took to the field in their heavy armor beneath the summer sun and fought for their homeland and glory.  And when it was over, we were there with water and pickles! 

Pickles (the vinegar pickle juice in particular) has been found to be very beneficial to athletes and those who work in hot environments.  Not only do they provided needed electrolytes to better utilize the water you drink, they also can reduce muscle cramps!  While cucumber pickles are lovely, it was fun to switch it up with this fun giardiniera, or garden veggie pickles.

Passing out pickled veggies on the battlefield sidelines between scenarios

While you can use whatever veggies you have on hand, I chose carrots, bell peppers, onions, garlic, and cauliflower.  The bell peppers were probably in the highest demand, but they all seemed to disappear rather quickly!

Ingredients for 1 gallon:

~6 large carrots, sliced 1/4” or less

~1 head of cauliflower

~3 bell peppers, sliced in 1/4” strips

~1-2 onions, sliced in 1/8” strips

~5 cloves of garlic sliced thin


~2 c. Apple cider vinegar 

~4 -5 c. water

~4 tsp. Salt

~4 tsp. Sugar

~1/4 c. Pickling spices  (the one I use contains coriander, cinnamon bark, mustard seed, ginger, fenugreek, bay leaves, dill seed, red peppers, cloves, fennel seeds, black pepper, and allspice.)

Bring brine ingredients to a boil in pot on stovetop.  Fill four quart jars evenly with veggies.  Once brine has boiled and allowed to cool slightly, pour evenly over veggies, ensuring all are covered with the liquid.  You may add more vinegar or water as needed. Make sure all spices make it into the jars as they like to stick to the pot.  Cover and allow to cool at room temperature overnight, then place lids and refrigerate for up to 4 weeks.  

Also good on the feast table

For more reading on the benefits of pickles, see this article from Cleveland Clinic: