Confession: I’ve never attempted home canning and the proper methods for how to pickle vegetables has been something I’ve wanted to learn for a long time.
Pickling can give vegetables such a unique, lovely flavor and is a great way to enjoy the farm market’s bounty after the season has ended.
I remember seeing a basket of cucumbers labeled “pickles” when I visited a farm as a kid back in the 80’s. The “pickles” were sitting in a basket totally dry, and this completely confused me at the time. I’d only seen pickles in jars at the supermarket. The woman who worked there explained to me that these were cucumbers that you could take home to turn into pickles yourself.
Even as a 6-year-old, I thought homemade pickles sounded fun.
I’ve always assumed pickling would be a daunting task. I even considered buying an automatic pickling/canning machine I came across in a kitchen catalog last year to streamline the process. We all know my weakness for new cooking tools!
My interest was piqued when I received an email inviting me to share this Fix.com graphic on how to pickle with my readers. (One of the best parts of being a food writer; interesting things are always arriving in my Inbox!)
I love how this graphic breaks down the processes of pickling and canning in a way that’s both manageable and customizable. I can’t wait to (finally) try making my own homemade dill pickles. Also on my list: beets, watermelon rinds, and Giardiniera (Italian pickled vegetables, used on Muffuletta sandwiches).
Not to mention all of the delicious jams and jellies that can be canned. How nice would it be to enjoy a farm-fresh peach jam in the middle of winter?
I hope you find the tutorial as informative as I did. I’m looking forward to giving pickling and canning a try, and I’d love to hear your experiences as well in the comments!
Tutorial: How to Pickle (and Can) Like a Pro
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