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.
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.
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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.
