Ask Whitney Ariss, co-owner of The Preservery, why she loves pickling and she’ll say, “Let me count the ways.” 1. Pickling preserves seasons, “especially here, where growing periods can be painfully short.” 2. You can use almost any vegetable and even fruit (like peaches and heirloom tomatoes). 3. Non-canned fridge pickling is super simple. “If you can boil water, you can make fridge pickles,” she adds. Here are two recipes that will turn leftover produce into a real treat.
1 large red onion
1 cup white vinegar
2 cups water
3 garlic cloves, smashed and peeled
1 teaspoon black peppercorns
1 dried red chile
Peel and slice onion into thin round (or half-round) slices. Bring remaining ingredients to a boil and add onions. Remove from heat and allow to cool. Place in jars and refrigerate. Onions are ready right away but can cure for a few days.
1 head cauliflower, chopped into florets
2 jalapeño peppers, sliced
2 large red bell peppers, chopped
2 large carrots, peeled and sliced into rounds
2 large celery ribs, sliced
1½ c. olive oil
4 c. white vinegar
4 cloves garlic, minced
1 tsp. celery seed
1 Tbsp. dried oregano
1 bay leaf
1 tsp. red pepper flakes
Combine cauliflower, peppers, carrots, and celery in a large glass jar. Whisk together remaining ingredients. Pour over vegetables (make sure they are covered; add vinegar if needed) and refrigerate. Let pickle at least two days.
Backyard on Blake, 3040 Blake St.