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You are here: Home / Topics / Urban Homesteading / Canning and Preserving / Naturally Pickled Leafy Greens and Stems with Onions

Canning and Preserving Ferments Nourishing Practices Spring Urban Homesteading Winter

Naturally Pickled Leafy Greens and Stems with Onions

Naturally Pickled Greens and Stems with Onions | myhumblekitchen.com

Dark leafy greens grow in abundance during the fall and winter seasons.  I’ve written a post here about why it’s important that I feed them to my family especially during the cold and flu season.

Filled with minerals, vitamins, and phytonutrients, they are probably the most concentrated source of nutrition out of any food.

They are a rich source of iron, calcium, potassium, and magnesium. Their vitamins include vitamins K, C, E, and many of the B vitamins as well.  They’re phytonutrients contain beta-carotene, lutein, and zeaxanthin, which protects from cell damage.

I enjoy to use all types of greens.  We eat swiss chard, kale, radish tops, beet tops, turnip tops, mustard greens, amaranth leaves, sweet potato leaves, spinach, bok/pak choi, and many more varieties. Some are a bit more bitter than others; however, I like to experiment and try new things and honestly…I hate to waste.  So, if a vegetable has a top or stems, we make use of them.

One of my favorite ways to make use of greens with stems attached is to make naturally pickled leafy greens and stems with onions through the process of fermentation.  I chop up any extra leaves and stems that I may have after using what I need for a meal, add them into a glass jar with a bit of onion, and simply cover them with a salty brine. I allow my pickles to sit out at room temperature for at least two weeks, burping them in between that time.

The time and salt allows friendly bacteria to work diligently within the brine, and in my opinion, produces the tastiest and crunchiest pickles. During the colder seasons, I enjoy eating this kind of pickle on top of deep, flavorful roasts or stews which brightens them right up.

Naturally Pickled Greens and Stems with Onions | myhumblekitchen.com

I don’t know what I like best about natural pickles, the taste and flavor or knowing well that by eating fermented foods regularly our immunity is ramped up by promoting the growth of healthy flora throughout our intestine. I like it all.

Print
Naturally Pickled Leafy Greens and Stems with Onions

Yield: 1 quart

Naturally Pickled Leafy Greens and Stems with Onions

A natural leafy green and onion pickle made with a simple brine cure. It's a perfect way to use up leaves and stems of tender and sweet leafy greens.

Ingredients:

  • Any kind of dark leafy green with stems. My favorites are beet tops, swiss chard, and kale.
  • 1/2 onion, sliced
  • filtered water
  • 2 tbls Large Granule (Kosher) Salt

Method:

  1. In a quart sized mason jar, layer beet tops, stems, and onions until filled to the top.
  2. Fill with filtered water and add 2 tbls large granule salt.
  3. Cover and shake to mix the salt throughout.
  4. Uncover, and add more filtered water to cover the contents.
  5. Store in a cool place for 1 - 2 weeks or until fermented to your liking. Throughout the 2 weeks, make sure to look over the contents and open up the lid to “burp” the jar and release the gasses created.
  6. Once fermented, store 3-6 months in the refrigerator.
3.1
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©Copyright, A Little Bit of Spain in Iowa

Other Posts of Interest:

  • Lacto Fermentation: A Traditional and Natural Way to Preserve Natures Bounty
  • A Simple Recipe for Homemade Natural Fermented Pickles
  • Lacto-Fermented Mango, Peanut Butter, and Chutney Spiced Smoothie

Do you enjoy making natural pickles.  Share in the comments below what your favorites pickles to make are.


7 Comments

About Diana Bauman

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

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Comments

  1. LittleOwlCrunchyMomma says

    October 30, 2013 at 11:54 am

    Yum! Sounds great! Will have to give it a try. 🙂

    Reply
  2. Holly Ilsley says

    August 2, 2014 at 4:44 pm

    Was wondering if there was a recipe to pickle and seal.. store longer than the 3-6m you have in the fridge.. ? I can them in the hot water to seal..

    Reply
  3. [email protected] says

    October 19, 2014 at 4:57 pm

    Just made my 1st batch, added a little thin sliced carrots too…

    Reply
  4. Cigi says

    July 29, 2016 at 6:08 pm

    Hi there,
    I was wondering can I use Himalayan Salt in the salt brines or does it have to be kosher?
    Thank you

    Reply
    • Diana Bauman says

      July 29, 2016 at 6:45 pm

      Cigi, yes, that should be no problem!

      Reply

Trackbacks

  1. 37 Ferments for Spring — Traditional Cooking School by GNOWFGLINS says:
    April 16, 2015 at 8:46 am

    […] Lacto-Fermented Leafy Greens and Stems with Onions […]

    Reply
  2. Raccoon Forks Farms newsletter – August 28, 2018 – Raccoon Forks Microbusinesses says:
    September 6, 2018 at 10:58 am

    […] Naturally Pickled Leafy Greens and Stems with Onions […]

    Reply

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I’m Diana – mother of five, proud wife, and daughter to an amazing God. Here you’ll find an encouraging community seeking to nourish our families both physically and spiritually. You’ll find us in our kitchens, gardens, and homeschool rooms pursuing a simple life in food, faith, and family.

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