Appalachians have long embraced pickling as a way to preserve food. Come to find out, you can pickle just about anything—and we are about to prove it!
prepared, styled, and photographed by CARLA WITT FORD
Pickled Mustard Eggs
Horseradish Sweet Pickles
Pickled Red Onions
How to process with a water bath
Pickling can range from overnight immersion in an acidic solution in the refrigerator for flavor and short-term preservation to sterilization in sealed jars for long shelf-life. Processing your pickles in canning jars with new canning lids in a water bath is easy and requires just a few kitchen tools: a large stockpot, a canning rack, and a jar holder. Here’s how:
1. Boil water in a large saucepan.
2. Place a rack in the bottom of a large stockpot and fill halfway with more water. Bring to a boil and lower jars 1 inch apart into the boiling water using a jar holder. Pour in more boiling water from your saucepan to cover jars by at least 1 inch. Bring to a simmer (do not boil), cover, and process for 10 minutes.
3. Remove jars from stockpot and cool to room temperature, 8–12 hours. You’ll hear the satisfying “pop” of your canning lids as the jars cool!