Live Green and Earn Points



Greenly: Well Preserved

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How can we make the riches of seasonal foods last? Think pickles!

Last week, I attended a hands-on pickling class with pickle master, Rick of Rick's Picks and quickly realized preserving food by pickling doesn't only apply to cucumbers. Pickling is a good skill to have to reduce waste AND make the riches of seasonal foods last!

Pre-class, I was apprehensive to begin experimenting with this preservation technique because of my limited understanding of pickling's basic principles, from sanitizing the jar to processing. Rightfully so - pickling isn't something to do willy-nilly. But once you understand the essentials from start to finish, it's a cinch!

The basics of pickling are super versatile, making it easy to apply the same principles to your favorite in-season produce all year! And that is just what we did in class. Since beets are in season here in the Northeast, they served as our focus. I'd never tasted them before, but they were absolutely delicious. Now I have the know-how to pickle anything, any season.

A Pickle For Every Season

Have you tried preserving your favorite in-season foods? Share your canning, jam, and pickling ideas with me in the comments!

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About the Author
Natalie Ghio
Natalie Ghio
Besides composting, I love traveling, yoga, exploring new flavors, supporting local farms, and cooking for friends at my home in Brooklyn. more
  • William W. 6 years ago
    Green tomatoes make a wonderful relish. Good way to use the tomatoes before the frost at the season's end.
    • Donna D. 6 years ago
      That's what I did with green tomatoes last year. Also pickled radishes for something different.
  • sharon w. 9 years ago
    We have had pickled green beans served as an appetizer and they were wonderful!
  • Margaret C. 9 years ago
    I made a chili relish last week, tomatoes, onion, bell peppers, vinegar ,sugar and pickling spices great on hamburgers. I made another one with onions, bell peppers, and cabbage, sugar and vinegar and celery seed great on hot dogs and in chicken salad. Best part, keeps in refrig. and all natural- no chemimals. Get out grandmother old cook books, and start making these simple treats with natural, whole foods - and know what you are eating- it's good for your health.
  • sonya j. 9 years ago
    i don t pickel but i do can from the garden
  • shao w. 9 years ago
    we tried 4 yrs ago and we still have em no one eat them
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