Pickled Fruits & Vegetables

Appears in
The Art of Preserving
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

“Growing up, my family spent many an evening pickling all the produce that teemed from our garden. We had our favorites: dill pickles, pickled green tomatoes, and pickled string beans that we called dilly beans.”

RICK FIELD

Old-fashioned pickling—fruits or vegetables preserved in a brine composed of an acid (such as vinegar), salt, and a mix of spices—has found new enthusiasts in the contemporary kitchen. Cucumbers of every variety are the most commonly pickled items, but don’t stop there. Almost any vegetable or fruit, from green tomatoes, okra, and Brussels sprouts to asparagus and rhubarb, can be used, making pickling a solution for bumper crops from your garden or a local farmers’ market.