Preparing for a “Long Winter” – Pickling

Now a days, its difficult to predict what reality as we know it will be in the next year. Some say our life is changing by the day, even by the hour. The one thing we are sure of is that the food industry has taken a huge hit from the Covid-19 pandemic. If you haven’t yet, follow our journey on Instagram to help support those who are still fighting to sustain jobs for those who have dedicated their time to help you build memories. New Jersey’s food industry needs you now more than ever.

Although we remain uncertain about the duration of Covid-19, there is no harm educating yourself on what to do to prepare for a “long winter”. If numbers continue multiplying like they did in Italy, a smart way to prepare for quarantine is to use whats available to us today and transform it into something that can withstand the test of time.

Pickling extends the shelf life of food by anaerobic fermentation in brine or immersion in vinegar. We chose to immerse food items in vinegar for a quick way to process items that would spoil the quickest in the weeks to come. We were lucky enough to have a gallon of apple cider vinegar stored away because it had a mother growing. First we pickled fresh cucumbers in vinegar, red pepper flakes, and sesame seeds. Read the recipe here.

Next, we decided to pickle red onions. The team loves taco’s so regardless the situation we always keep these on deck. For this we kept it real simple: red onions, vinegar, sugar, salt. Read the recipe here.

For some variety, we also made: rosemary, black pepper cucumber pickles. Read the recipe here.

We will be sharing other ways to elongate the shelf life of different foods by using different methods in the days to come. We wish everyone safety during these eerie times. We encourage everyone to use this time at home to learn, do, read, write, make, and love something new.

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