The Hudson Valley offers an incredible bounty, with fresh fruits and vegetables changing with every season and so much of it grown just down the road. Canning and pickling are one of the oldest ways of preserving that harvest—capturing fruits and vegetables at their peak and allowing their flavors to be enjoyed long after the season has passed.

But pickled fruits and vegetables are so much more than something served alongside a sandwich. Pickled carrots, watermelon & cauliflower add a bright, tangy crunch to cheese and charcuterie boards; pickled Brussels sprouts are delicious tucked into a Bloody Mary or served as a savory snack; and pickled red onions and summer corn are my favorites for topping tacos, burgers, salads, grain bowls, avocado toast, and even scrambled eggs. I love taking the abundance of the Hudson Valley and turning it into jars of something delicious, versatile, and meant to be shared.

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