Making Pickles

I saw a bunch of pickles at the market last weekend, and it occurred to me that pickles accomplish two things. First, they preserve some of our extra produce to use later, and second they add such a kick to any plate you dish out. So I asked Chef Jerry Pellegrino, is pickle-making something any of us could try? His reply: “Of course, nothing could be easier!”

Pickling is nothing more than a technique for preserving fresh vegetables and fruit by immersing them in a flavored acidic liquid, most often some kind of vinegar. The vinegar permeates the tissue of the vegetable and prevents rot while influencing the flavor. Unopened, and stabilized, a jar of pickles can last 2-3 years. But once you open the jar you should plan to use it all up in 2-3 months.

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