Frequently Asked Questions
There are two kinds of vegetables:
- Short-term – those which deteriorate quickly after harvest, and include: tomatoes (ketchup & salsas), cucumbers, green beans, peppers, cauliflower, kohlrabi, broccoli, and zucchini.
- Long-term – vegetables which are typical of “root” crops, or those with “skin” which help preserve them for weeks, to months of storage. Examples include: winter onion, garlic, beets, turnips, parsnips, rutabagas, celeriac, carrots and cabbage.
The general rule-of-thumb:
- Short-term vegetables: should be used immediately.
- Long-term vegetables: should be turned into a fermented-food by New Years’ Day.
Our personal experience is that we’ve made superb batches of sauerkraut, dilled-carrots and cinnamon-clove spiced beets, throughout the winter, going well-past the New Year’s cut-off. Just this past June, we made a tasty batch of dilled carrots from carrots that were harvested the preceding October!
With a little bit of experience, you will learn how to best judge your own crops, storage conditions and vegetables.
Did you know...
Numbers 11:5 ““We remember the fish which we used to eat free in Egypt, the cucumbers and the melons and the leeks and the onions and the garlic…”. The Hebrew word for cucumber is “kishshuim“.
—Cucumbers In the Bible
I give up on the Harsch Crock. I made more mold than food, and couldn’t get it sanitized. Besides, I’m tired of lifting it. Your Pickl-It is like a dream come true. Here’s an order for more…
—Mary P. - Oregon