In the foodie era of today, pickles, something once seen as merely a garnish, are in the limelight. With more emphasis on bespoke foods and locally-sourced farm-to-table foods, restaurant chefs as well as home cooks are turning to an ancient method of food preservation to add a new element to the table.

It’s popping up everywhere. From pickles on your burgers at the grass-fed burger joint down the street to assortments of pickled fruits, veggies, and even fish and meat, to add a new twist of flavor to your plate. Why has it become so popular?

It’s a great way to preserve local seasonal produce

Every food has its season, and when you turn to pickling, you can make use of that bountiful harvest. Whether you make traditional pickles from cucumbers and your own brine, or you go on to do it to tomatoes or beets, you’re saving money and preventing unnecessary waste.

It’s incredibly easy

Pickling doesn’t take much effort to do. Once you read a few recipes, you’ll be an old pro. Plus, you can do it just a few hours before you intend to serve it. House-made pickles to go with your big beefy burgers at your last barbecue before the cold weather comes? Heck yes!

Pickled foods are good for you

When you make your own pickled foods, you can control the sodium, making them an excellent addition to any meal. It helps you eat more veggies and fruits, plus they contain probiotics to help your good gut bacteria flourish.

You can get creative

As mentioned, the pickling craze is happening to more than just vegetables like our old favorite, cucumbers, and cauliflower. Fruits like blueberries have come to pickling popularity. Salted lemons is another fun one. You can find lots of recipes online for pickling a variety of foods and give it a try.

When you go for pickling, don’t forget you’ll need good, quality jars that seal tight. Some recipes are so simple, you’ve probably got everything you need to make them right now like those salted lemons. You just need water, coarse sea salt, and lemons! For others, you’ll need vinegar, seasonings, and the pickling item of your choice. Try pickled peaches, garlic, blueberries, watermelon rind, grapes, green tomatoes, carrots, okra, asparagus, green beans, cranberries (a great choice with Thanksgiving around the corner), or even nectarines.

With pickling, the possibilities are endless. But even if you want to stick to the classic pickle, you’ll save money, reduce waste, and have the best-tasting side and snack anyone could ever ask for.