PICKLING YOUR HARVEST
Preserve fresh-picked vegetables through this simple process.
A number of fruits and vegetables—from tomatoes to onions, cabbage to melons—can be preserved for later use through pickling. What’s more, the process can give the produce a unique, tangy flavor. For starters, it’s important to note there are different methods of pickling; you can use a boiling water bath to seal jars of pickled foods or try a refrigerator version (see our recipe below) that does not require the water bath step.
Top Tips for Pickling • Start with fresh, crisp produce. With pickling, the adage is: Crisp into the brine, crisp out of the brine. Start with mushy cucumbers and you’ll wind up with mushy pickles. • Use canning, pickling, or kosher salt—made specifically for this purpose. • Never change the proportions of vinegar to food to water in recipes. The vinegar is necessary for the process. Be sure to follow recipes carefully to avoid risk of food spoilage.
GET MORE INFORMATION ON PICKLING YOUR HARVEST HERE bonnieplants.com
17 | Preserve Your Harvest