Preservation Society

Pickled Onions
Pickled Onions

Peel pearl onions, sprinkle liberally with salt and let them sit overnight in a deep bowl. Rinse away the salt in fresh water and pat the onions dry. Place them in sterilized jars and cover with the pickling liquid of your choice. Sweet or savory. These onions will be ready to eat in four to six weeks and might be kept up to a year in the fridge.

Pickled Beets
Pickled Beets

Simmer scrubbed golden or red beets for 45 minutes (or until tender). Cool, remove skins and roots, and dice the beets to fit your jar. Place the beets in sterilized jars and cover with your pickling liquid. They'll be ready to enjoy in a few weeks, and may be kept in your fridge for six month, or so.

Watermelon Rind Pickles
Watermelon Rind Pickles

Cut the whitish-green rind of the melons into strips and soak overnight in a brine of 4 cups of water to 3.5 ounces of salt. Drain, rinse, cover with fresh water and boil for 20 minutes. Toss out the water, cover your rind with pickling liquid. Simmer for 15 minutes or until the rind is translucent. Cool and pack in sterilized jars, covering the rind with the cooled pickling liquid. A perfect fridge-pickle, the rind will become softer as it ages. If you want a crunchy pickle, eat sooner rather than later!

Pickled Blackberries or Blueberries
Pickled Blackberries or Blueberries

Choose a pickling liquid that combines the sweetness of sugar with ginger, cinnamon and just a pinch of salt. Fill sterilized jars with the fresh, clean berries. Cover with the pickling liquid and spices and let them sit for at least a day before serving with cold meats or cheese. These will keep for about a month in the fridge before the berries break down. Or keep them in your freezer and use throughout the winter.