These are Italian red peppers, also called Carmen peppers, or “bullshorn” peppers. They are as long as my hand, look like a bulls horn. Mild peppers, kids love to snack on them fresh or pickled. Great on salads and in soups. Stays crunchy till next harvest when pickled.

Start small, pickle just one fresh Habanero pepper, once you find out how special one lil pickled slice flavors your omelettes, salads, chicken dishes, fried rice, clam chowder soup, you will want to pickle more next season.

If you see beautiful fresh young ginger root at your farmers market or produce section, here in California around September, one with pink tips, buy it to make the delicious sweet pickled thin ginger slices that are served with sushi as a side dish. You can also use the knobs of mature ginger root. Do not use the woody ginger parts of mature ginger. This sweet and spicy pickled shaved ginger is called gari.

Green chillies are unripe red chillies, two to four times milder than red ones. This recipe is from our own farm grown young green Jalapeno peppers. A level teaspoon of our green sauce has about the same heat as a level teaspoon black pepper. The pepper sauces stay fresh for a year in the pantry when processed in mason jars. They can get moldy after that, or when opened, keep in fridge.

This recipe is from cookpad member Mahsa Aras. Thank you. I am always very careful when fermenting garlic because of botulism. She keeps her garlic refrigerated after pickling. I also sterilized the garlic in a water bath just to be sure. Hope that did not spoil the flavor.Her garlic tastes really really good after two days, spicy and intense, you wont need much!

Pickling fresh English or California Cucumbers keeps them firm and tasty all year in jars with this mild sweet and sour pickling recipe, a family heirloom.

When the turnips are ripe and juicy, we cut them to french fry size and sweet sour pickle them as snacks for the winter. Together with pickled cucumbers, carrots, boiler onions, green beans, babycorns, they make a great holiday party platter for guests, if they havent been snacked already.#GlobalApron

Our favorite mushroom pickling is spring mushrooms in taragon with fennel herb vinegar and then preserving in lemon grass oil. They taste delicious all year with cheese and crackers, and avocado sandwiches. This recipe explains how we make this herbal vinegar and lemon grass oil at home. Takes one hour. The vinegar and oil stay beautiful all year if you keep them in green glass bottles in the dark.Mushrooms are sprouting six weeks after the first winter rains. You pick them in the woods, grow them in the window or buy them in the store. To grow them at home, see my mushroom growing kit recipes in here.

Lots of flavor and vitamins from over ripe mango peels and lime peels to make this tangy chutney dip.

Our chickens are laying lots of eggs this time of year, but in another month, they stop laying till days get longer again. We coat their egg shells with soy bean oil so they stay fresh one more month, but then have to wait for eggs till hens start laying again.You dont have to wait. You can pickle eggs in the shell without peeling. See recipe below.Pickled eggs bridge the eggless winter period and are great in winter salads. They stay fresh for two months. The red beet colored eggs brighten salads, the yellow eggs spice up curries, the brown soy sauce eggs complement asian dishes.#GlobalApron

This is my version of cookpad member Ulrikes’ pickled sour fish rolls made from japanese eggplant instead of fish filets. She calls them rollmops, I love the word. I am using Taiwanese lavender eggplants from the city of Ping Tung, they grow well here.I made two jars, one is following her recipe, the other uses the sweet and sour recipe I have been using for pickled trout and pollock. After a few days of pickling, both japanese and taiwanese eggplant slices are delicious, but softer than fish, so I will make another batch with a thicker egg plant slice. Stays fresh up to 2 weeks in the fridge.Pick young eggplants with soft skin when they are 1/3 the size of fully grown eggplants. We harvest weekly from July to September.

Time to pickle! We use pint jars. Other than the spices for each vegetable, the method for preserving our farm veggies is identical for all of them. They stay sweet and sour, fresh, crispy, and are tasty for nine months. Once opened, they stay fresh in the fridge for 6 more weeks. All I do is write the year on the cap and put them in the pantry. There are two methods, Dutch and American.