How many times have your eyes been bigger than your needs at the farmer’s market?


It’s tough not to want to buy healthy looking green cucumbers, plump red tomatoes, and lucious looking green beans that you know were grown locally and picked fresh.


We get home, we wash everything, put it all away, maybe even snack on some, and then what?


A week later we find them in the back of the refrigerator not looking as good anymore, we throw what were perfectly good veggies along with the money we spent away.


Pickling, an old-school way of preservation for vegetables is one way to be able to enjoy those veggies and keep them from spoiling.


Our resident Freshlife recipe finder Therese Bowen found us this simple pickling procedure.



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