Pickling

The process of "pickling" is big this year, and it's very easy to pickle just about any type of vegetable, which are now in abundance.  Also, the simple pickling method does not involve canning in the usual sense, as the vegetables are not subjected to the traditional hot water processing on the stove.

All you need to do is select the type of vegetable you'd like to use, such as carrots, red onions, asparagus, or beans.  A simple brine can be made from apple cider vinegar, water, kosher salt, and some spices or herbs.  Simply heat the brine, and pour over the vegetables.  Let cool for one hour, then store in the frig for one-three months.

These types of pickled condiments are great on meat, appetizers, sandwiches, and salads.  The process of fermentation is an ancient art, and modern medicine is finding that it is beneficial to our digestive health.