Preserving Vegetables Without Canning

Before I begin this post I should make a disclaimer that this was our first time preserving summer vegetables. I am by no means an expert in this area. That said, there are a number of ways of preserving vegetables that are simple and quick. (Right up my alley) I tried two methods and various vegetables, so the results will be varied. But below you can see how I did it, if you would like to try preserving vegetables in oil and brine.

Why Should We Be Preserving Vegetables?

While our ancestors dried food for long journeys, food preservation can be used today to not only keep food for longer but also to reduce waste. Preserving food is a way to save money. It enables us to enjoy local and seasonal produce year round. Many people used fermented foods not only as a way to store fresh produce but for the health benefits of eating this kind of food.

There are many ways to preserve food. Freezing, canning, dehydration, and curing are all widely used. I’ve also preserved food in the form of jam and chutney. This is my second year at making chutney and jam and I’m really enjoying it. For my first attempt at preserving vegetables, I chose oil and brine.

Preparing the Vegetables

For my first attempts, I chose to use the glut of vegetables we have in our garden. Carrot, beetroot, cherry tomatoes and cauliflower were my choices. I’d like to use grilled zucchini, capsicum and eggplant next. The preparation of each was simple. We cleaned and washed the vegetables, We chopped the ends off the beetroot and carrots and sliced them if necessary. The tomatoes were baked to cook them and the beetroots were boiled to remove the skin. The carrot and cauliflower were left raw.

How to Preserve in Brine

I found this method very easy. You’ll need:

• beetroots
• 3/4 cup water
• 1 1/2 cups white vinegar
• 3/4 cup sugar
• 1/2 tsp peppercorns
• 1 bay leaf
• 1/2 tsp mustard seeds
• 1/4 tsp salt

1. Cut the vegetables into slices or julienne strips if needed.
2. Place all other ingredients in a saucepan and bring to the boil.
3. Simmer for 5 minutes and then strain.
4. Pack the vegetables into hot sterilised jars and top up with vinegar mixture.
5. Make sure you cover the vegetables entirely.
6. Seal and store in a cool place.

Vegetables You Can Pickle:

Cucumbers, asparagus, beets, capsicum, blueberries, cauliflower, carrots, cherries, ginger, grapes, green beans, mushrooms, onions, parsnips, peaches, radishes, rhubarb, strawberries, squash, tomatoes, zucchini

How to Preserve in Oil

Oil is another easy way of preserving food. Here’s how I did it:

• Tomatoes
• Olive oil
• Salt, mustard seeds, black peppercorns (or seasonings of choice)
• Clove garlic
• Springs of fresh rosemary (optional)

1. After roasting the tomatoes, scoop the tomatoes into a glass jar, adding in the garlic and rosemary if desired. Leave a couple of centimetres of space at the top of the jar.
2. Top the jar off completely with olive oil. Using a butter knife, insert it on the inside of the jar, around the tomatoes, helping to release any air bubbles trapped inside. Again, make sure the tomatoes are covered with olive oil at this point, adding more oil if needed.
3. Place a lid and label on the jar before transferring them into the refrigerator for long-term storage.