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Al fresco Nordic dining

Al fresco Nordic dining

Nordic Pickled Vegetables

This classic Nordic pickling recipe from the Global Gastros database is a great way to preserve a variety of vegetables and take on winter picnics.

Jars and equipment on table for pickling vegetables

Being able to save and eat vegetables and meats throughout the long Nordic winter was incredibly helpful and pickled products were an important part of the Nordic diet.

INGREDIENT

8 cups (2kg) cut, sliced, and/or peeled vegetables

8 1⁄2 cups (2L) water

3⁄4 cup (230g) salt

1 cup (250ml) distilled vinegar

2 cups (400g) sugar

Spices/herbs of your choice (allspice, cloves, dill, white pepper, bay leaves, etc.)

METHOD

Prepare the vegetables. Wash, peel, and chop if necessary into smaller pieces. Boil harder vegetables like carrots in well salted water for 3 minutes.

Prepare a brine with 6 cups of water and the salt. Add vegetables to the brine, cover, and allow to sit overnight in the refrigerator.

For the pickling liquid, combine the remaining water, vinegar, sugar, and selected spices in a pan. Bring to a boil and stir until all the sugar has dissolved. Remove from heat and allow to cool.

Remove vegetables from brine and transfer to clean glass jars. Pour prepared pickling solution into jars and seal.

Store jars in a cool, dark place and allow to marinate for at least 24 hours. The vegetables will taste best after a full 2-3 weeks of pickling.

The Global Gastros is a project by the nonprofit Institute for Culinary Preservation & Research on a mission to preserve the diversity of our world’s food systems. They work to preserve this diversity by studying and promoting traditional recipes, indigenous ingredients, and unique culinary traditions. They have a whole database of Nordic recipes for you to try.