Thursday, August 28, 2014

Pickling vegetables

Michele Koskinen

Summer canning and preserving for me is a wonderful hobby that I have been doing since I helped my mother in her kitchen as a child. A few weeks ago in my email box was an article from Organic Gardening about vegetables to pickle. Since I love pickled foods I took a look and found new ideas for this foray into the world of pickling. This seems to be the newest, found, old way, of preserving foods.

Many cultures uses fermentation and pickling in their everyday food choices. Pickling has been traditionally used to preserve fruits that do not store well in their natural state. Thus far, I have pickled beets, string beans, cucumbers 3 ways, 3 kinds of hot peppers and today with 2 zucchini staring at me I am trying zucchini pickles.

I am attaching the link to the article for all of you home canners. Have fun.


The USDA guides are also a great resource for beginning canners as well as extension sites and of course food blogs. Remember that all safety precautions should be followed to prevent spoilage of food and botulism.

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