Welcome to GOOD Ideas, our web series where we talk with people who are doing cool things to make the world a better place. In this episode, we will be talking with Rose Lawrence about pickling summer vegetables and how to prolong the harvest. We’ll delve deep into this ancient yet simple art of preservation so that as the summer nears its end (sniff, sniff) you can savor the season’s flavors throughout the year.
On the Friday, August 2 episode, we presented a live pickling demo with master preserver and chef Rose Lawrence of Red Bread, an organic kitchen and new shop in West Los Angeles.
Below, details about the episode, how to prep, the recipe, and five reasons why pickling is good for you.
Tools/Equipment \n
1 Mason jar (or more if doubling recipe) with two part lids, or any nonreactive container
mandolin, optional
Ingredients \n
2 large cucumbers
1/3 cup rice wine vinegar
3 teaspoons raw sugar
1 teaspoon sea salt
sesame seeds to taste
Method \n
Slice cucumbers into rounds as thin as possible. Using a mandolin will yield the best results as you can essentially shave the cucumber. Combine all ingredients in a nonreactive container, stainless steel or ceramic. Stir till sugar dissolves. Transfer to a jar, seal and place in fridge to marinate for at least 2 hours. To serve, scoop from jar and top with sesame seeds.
Still not convinced? Here are five reasons pickling is good for you:
1. Fermentation is good for your health: pickles and other fermented foods add needed bacteria to your body
2. Pickling allows you to enjoy summer vegetables in the depths of winter
3. Pickling is an inexpensive way to preserve food
4. Home pickling is a protest against consuming industrial foods
5. Pickling is a form of empowerment: fermenting food is not as complicated as you may think, and it connects you to the microbial world around us
About Rose Lawrence: A passionate baker and Master Food Preserver, Rose is committed to understanding the science, art and magic of real food treated with care for all its delicious results. Red Bread is known for its signature wild sourdoughs and micro batch preserves, made from the best ingredients organic farms in California have to offer. Working to make food with as low-impact on the environment as they can, they home deliver by electric bicycle and use compostable/recyclable packaging. And when you support Red Bread, five percent of every sale goes to the LA Food Bank. Red Bread was recently voted for Best Cookie in Los Angeles by LA Weekly.
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