Quick Pickle Your Garden Vegetables

How to preserve the fresh fall harvest in your fridge!

The vegetables coming out of Homer’s small farms and home gardens are so beautiful this time of year. Our family has been sharing the fall Twitter Creek Gardens CSA and reveling in a weekly bounty of big sweet carrots, salad radishes, humungous cauliflower, cucumbers, potatoes, bok choy, celery, onions, scallions and zesty arugula! Getting to eat these fresh veggies grown nearby by farmers in our community is such a gift, but also puts the pressure on to eat them all up in a week; Sometimes the amount of turnips one can eat in 7 days is just not enough to keep up with supply (impossible, I know). This is where quick pickling comes in to save the day, an easy way to preserve veggies to lengthen their lifespan and let you enjoy all the fall flavors on your own time, without waste.

Paid subscribers can read below for our quick pickling instructions, or if you have a copy of our second cookbook, The Salmon Sisters: Harvest & Heritage, turn to page 148. We hope you are having a great weekend!