Most of us in the U.S. don’t have root cellars anymore, but that doesn’t mean we should forget how to properly store fruits and veggies for later. Lucky for us, pickling is making a big comeback this summer. Instead of letting surplus crops go to waste, grab a jar and some veggies to begin pickling.
Pick up a pallet of jars at the grocery store, or order online. Wash the jars, and proceed to boil the jars and lids for ten minutes, Place on a sanitary surface to cool off. Pack your cleaned veggies in a jar, and top with boiling pickling liquid. That’s three parts water to one part vinegar, and feel free to throw in any spices you like. Seal up the jar, and submerge it in boiling water for at least another 10 minutes. Let cool on the counter, and pack away in a cool cupboard until it’s time for a pickled snack! It’s the best way to save the seasons.