Appalachian Food Preserving/Canning

Mountain Flavors Day Two – Pickles

Pickling with vinegar and fermenting are methods used to preserve the bounty of the garden. We’re all familiar with cucumber pickles and things like green tomato pickles and pickled okra. Folks also pickle things like peaches and watermelon rinds. Pap told me his mother made a pickle out of wild grapes. He said he never did like them and was glad when things got better and he didn’t have to eat them. The most common item to ferment is kraut…

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