Pickling: Preserving the Flavors of the Season

Whether you call it brining, corning or pickling, the process of preserving foods goes way back—so far back that the pickle is estimated to be over 4,000 years old! Today, in addition to preserving the fantastic flavors of the seasons, there’s something tremendously rewarding in being able to enjoy the foods you’ve grown yourself throughout the year. While the history of pickling may have its roots in the necessity of preserving foods for sea travels and long journeys, presently, many people believe it’s a necessity to know that the foods their eating and serving their families are the best foods possible. Growing then preserving your own foods can provide you with a great sense of peace when it comes to feeding your family.

From Humble Seeds’ Amazing Cauliflower to Conchos Jalapenos to Romanesco Zucchini, you can preserve your harvests relatively easy; all you need in order to pickle your own vegetables is a brining solution—such as salt, vinegar and spices—and the right pickling equipment—canner, jars, lifting tongs, lid lifter, lids, rings, and canning jar funnel.

Here is a wonderful pickling recipe for you to try using Amazing Cauliflower and Conchos Jalapenos.

Pickled Jalapenos, Carrots and Cauliflowers


1 pound jalapeno peppers, stems intact

1/3 cup olive oil

2 medium carrots, peeled and sliced thickly

Cauliflower florets from ½ head of cauliflower

2 medium white onions, sliced thickly

1 garlic head, cloves separated but not peeled

4 cups apple cider vinegar

3 large sprigs fresh thyme

3 large sprigs fresh marjoram

½ teaspoon dried oregano

2 bay leaves

1 tablespoon sugar

2 tablespoons kosher salt


Wash chiles. With a small paring knife, cut an ‘X’ in the tip of each chile. In a deep, large skillet heat oil. Add chiles, carrots, cauliflower florets, onions and garlic cloves; sauté, turning occasionally, for 10 minutes. Add vinegar, thyme and marjoram sprigs, oregano, bay leaves, sugar and salt; bring to a boil. Reduce heat then simmer ingredients for 10 minutes or until jalapenos are cooked through. Pack jalapenos and vegetables into 4 pint-sized sterilized jars. Pour vinegar into jars, seal then process in a hot water bath for 10 minutes. Once opened, jars will keep for 1-2 months in the refrigerator.

If you’ve never pickled before, here are two informative websites to help you through the process: Virginia Cooperative Extension and Pick Your Own.

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