As so often happens we go to the market and we feel swamped with all the produce available. You take home a groaning market basked filled with fresh Maryland produce, and you quickly realize you can't eat it all, all at once. But Chef Jerry Pellegrino of Schola Cooking School has some ideas about keeping that good spring produce.
Pickling is most often associated with the late summer or early fall, when we want to preserve the abundance of the harvest. But there's no reason pickling can't go on all year long. Jerry distinguishes between a fast pickle, accomplished in 30 minutes or less, and a slow pickle, which involves simmering your produce in the pickling liquid, and then canning it.
Click on the picture for some classic slow pickle recipes that Jerry has tried and likes.