Inundated by the staggering volume and variety of summer’s bounty, even the veteran gardener, cook, and farm stand enthusiast can easily become overwhelmed. The sudden flood of fresh produce can shift from blessing to burden overnight. That extra pound of cucumbers, so crisp and refreshing, the impulsive addition of pinata-striped sweet bell peppers, the peppery little bundle of Easter egg radishes, didn’t seem like much in the shopping basket, but add up in a big way back at home.
Now those prime, promising assets transform into ticking time bombs, turning brown and limp with every passing day. Use it or lose it! they cry, languishing in the back of the fridge. Delay the inevitable and freeze what you can, but don’t forget, there’s an even better method of preservation that’s served our forefathers and mothers well before the invention of the ice box.
Yes, we can. Canning and pickling, stocking up while enhancing natural flavor, is the only way to go. To the uninitiated, there are four barriers to entry into the pickling game. Old fashioned techniques sound too hard, too time consuming, too confusing, and require a bunch of equipment. On the contrary, anyone, young or old, seasoned or inexperienced, can make pickles in 10 minutes or less.
Allow me to introduce Aunt Pearl and Uncle Johnny, the inspiring figures behind Pearl and Johnny. Guided by the motto that “real food is beautiful,” their all-inclusive pickle mixes have nothing to hide, and a whole lot to share. Complete with reusable glass jars to showcase your perfect pickles, all you need to do is supply the vegetables and vinegar. Seasoning blends are as unique and diverse as the fans eating them up, from classic dill to piquant jalapeño-horseradish. Only organic, non-GMO ingredients make the cut, showcasing simple, honest foods at their finest.
The only limit is your imagination. Beyond the standard cucumber, there’s nothing on earth that doesn’t benefit from a bit of brine. Green beans, okra, cauliflower, and zucchini were my picks for this first shot, but far more creative opportunities are at your fingertips. Have you ever eaten pickled avocado? What about whole cloves of garlic? Have you even heard of pickled peaches before?
Consider these easy kits as pickling with training wheels. If you’ve never had the joy of reveling in a root cellar fully stocked with homemade preserves, Pearl and Johnny are here to hold your hand for a proper guided tour.
This review was made possible as a collaboration with Pearl and Johnny. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!