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pickled peachesin mason jar

Preserve Summer’s Bounty with Chef Ben Goodnick

How to savor your summer bounty

Summer may be winding down, but we aren’t ready to say goodbye to our favorite seasonal fruits and veggies just yet. If your garden was especially bountiful this year, or you bought a few too many ears of sweet corn, we bet you’re wondering about ways to preserve it through fall.

Cucumbers, peaches, and corn ready for pickling at Summer House

To answer this pressing produce question, we tapped Summer House Santa Monica’s Chef Ben Goodnick for ideas on how to preserve your summer stash. Grab your Mason jars and read on to learn how to pickle your fruits and veggies at home.

Click here to find a Summer House Santa Monica location near you and make a reservation.

Chef Ben Goodnick holding a can pickles during a demo at Summer House

Before we get to the recipes, here are a few general tips on pickling from Chef Ben:

The Jars: “I like the half-pint Ball brand Mason jars. The jars and bands are reusable and easy to clean. However, don’t reuse the lids. Make sure to replace those after each use for safety’s sake.”

Keep it Crisp: “For almost all pickles, I completely chill the brine before pouring it over the produce. This will keep the shape intact and give you a crispier pickle.”

Pickling Spice: “This is a blend of whole or cracked spices available at your local grocery store. It usually contains mustard seed, peppercorns, hot pepper flakes, bay leaf, cinnamon, clove and allspice.”

Check out Chef Ben’s recipe for Pickled Peaches. 

Check out Chef Ben’s recipe for Corn Chow Chow.

Check out Chef Ben’s recipe for the Endless Pickle Jar. 

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