Produce

An easy way to think about handling produce for pickling is to remember the two Fs: fresh and fast. Produce pickled at its peak of freshness will invariably yield the best result. In terms of taste, it’s clear why this is true. The freshest produce will also have the crispiest texture, necessary for a good pickle. For this reason, avoid vegetables with blemishes or soft areas. Fast is equally important. Make your pickles as soon as possible after picking or sourcing your produce. Don’t let foods sit in the kitchen and soften. Maintaining the integrity of the vegetables is an important factor in controlling the pickling process.