Our guide to pickling local produce

Savor the flavors of fresh local produce even longer by pickling it – in your own kitchen.

Cucumbers are classics for pickling – find them in store now from Tangerini’s, Silverwood Organic and Medway Community Farms. Or change it up by trying thinly sliced beets, carrots or even zucchini, all local and in season.
Brined refrigerator pickles are easy to make and can be stored for up to two months.

Start with a basic pickling brine including salt water and spices and bring the ingredients to a boil.

Then, pack your choice of vegetables into a jar and cover with the brine. Cool to room temperature and refrigerate for at least 24 hours.

You can also make pickles with vinegar, brine and spices and they will stay fresh longer. For spices, try fresh herbs, spicy red pepper flakes, mustard seeds, peppercorns and/or garlic cloves.

Prefer to take home ready-to-eat pickles?  Maitland Mountain Farm pickles from Salem, MA, are classic half-sours sold in our deli (new!), prepared how you would make them, if you had the time. Or pick up local Grillo’s pickles, which originally began with a small, wooden pickle cart in downtown Boston.

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