There are so many ways to preserve food for the cold months when you don’t have the luxury of freshly plucked produce from your garden or farmers market.
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Today, I’m going to teach you how to pickle. Pickling is a basic preservation technique that will allow you to store foods and build up a supply of long-lasting, high-nutrient foods for self-sufficiency during the colder months.
It’s low cost and high reward, with just a few simple ingredients.
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There are so many things you can pickle, from watermelon rinds (don’t knock ’em till you try ’em) to hard-boiled eggs to peppers. Even if you don’t have your own garden, pickling offers you a way to save money by buying items in bulk when they are on sale, and preserving them for later.
A basic pickling liquid can be made in advance and used for just about anything. You can start with this basic ratio and then experiment by infusing the liquid with herbs, garlic, or other aromatics.
Want to pickle the classic cucumber? Follow these directions.
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