When summer lingers on to November, it's an opportunity to enjoy the late season harvest of vegetables, and the last days of uninterrupted sunshine, and get a batch of pickles going on the windowsill.
Your pickle jar should be the kind you can hermetically seal, and should be boiled in water or at least filled with boiling water, immediately prior to use.
Make sure to have the vegetables fill-up the jar, so use as big or small jar as needed for the amount of vegetables you are about to pickle.
How it's made
It all starts with
There is no such thing as vegetable you can't pickle. For this recipe I got cauliflower, carrots, radishes, fennel, celery and garlic, but you can just as easily do: tomatoes, cucumbers, onions, watermelon, cabbage and more.
1 head of Cauliflower separated to 1" flowers
4 Carrots sliced 1\3" thick
2 heads of Fennel sliced 1\2" thick
10 small Radishes
2-3 Celery stalks with leaves
1 head of Garlic, to peeled cloves
1 teaspoon Salt for each cup of Water
And this is how it gets done
With all the ingredients washed and sliced and the jars cauterized and ready, start by stuffing the jars.
In one I layered 3-4 garlic cloves, cauliflower, carrot slices and celery, and repeated until it was full to the brim.
In the second I layered garlic cloves, cauliflower, carrots, radishes, fennel slices and celery.
To each cup of water add one teaspoon salt and stir in well.
Fill the jars with salt water until well over vegetables, seal them and put them on the windowsill or any other sunny spot.
For Mediterranean climates and uninterrupted sunshine in November, it takes 3-4 days in the daily sun. "Add" sun time according to your windowsill lighting :-)
After a few days the water will become opaque, and if you had radishes in your jar, they'll loose their bright color and make everything else pink.