Is your refrigerator overflowing with fruits and veggies? Have you had enough of roasted beets and crunchy cucumbers or zucchini in every form? Pickling is the
route to go! You can pickle just about anything. Not only will this lengthen the shelf life of the produce you receive in your shares and make room in your fridge, but it will also bring new flavors, textures, and colors to your kitchen and allow you to enjoy summer produce during the cold winter months!
Pickling or preserving food with the assistance of vinegar or through anaerobic fermentation (aka fermenting) is an age-old tradition. Dating back to 2030 BC, pickles were an infamous treat enjoyed in the
Tigris Valley. A salt-water brine mixed with cucumbers and some herbs created an umami of flavors and that delicious combination has lasted for thousands of years. Over time, different cultures began pickling and fermenting other foods, as well. Pickled beets, fermented cabbage, also known as sauerkraut, kimchi, and pickled onions, to name a few, have been a regular part of diets around the world. While the beautiful crunch and tang of a pickle is quintessential of summertime and the abundance it brings, there is so much more to the world of pickling and fermenting that has left to be explored.
Want to try pickling, but don’t know where to start? Purchase one of our pickle packs (NOW AVAILABLE) and check out the refrigerator dill pickle recipe below and you’ll see just how easy it is! You’ll be on your way to pickling perfection in no time.
We're glad you've decided to join us this season and we love to hear about your seasonal eating adventures! Tag us over on
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