#refrigeratorpickles — Public Fediverse posts

10 Easy Ways to Preserve Your Garden #Harvest (#Freezing, #Pickling, and More)

Written By: Catherine Boeckmann, last updated August 7, 2026

"What do you do with the bounty from your garden? Freeze it, pickle it, dry it, store it! If you’re new to preserving food, here are 10 quick and easy ideas—from freezing mint in ice cubes to making a small-batch pesto recipe using just a handful of basil leaves!"

Includes recipes for:
#RefrigeratorPickles #QuickPickles #Recipes #FoodPreservation #Pesto #FreezingHerbs #DryingHerbs #FreezeBerries #ZucchiniBread #OvenDryTomatoes #RefrigeratorJam #FreezingCorn #HerbalVinegars

Excerpt: "Store Long-Lasting Crops

Little or no special equipment is required to put these goods away until you want them:

#Apples: Apples keep well for about 6 months at temperatures above freezing but below 45°F. If you don’t have a root cellar, a double cardboard box in a cool basement can approximate the conditions.

#Carrots: After harvesting, remove the green tops and brush off any excess dirt. Put the carrots into a cardboard box and pack dry sand around them. Store the box in a cool basement.

#Onions and #Garlic: Hang mature, dry-skin onion bulbs in a mesh bag in a cool, dry, airy location. Braided onions and garlic can also be hung.

#RootVegetables: If covered with a thick layer of mulch (hay, dried leaves, straw), carrots, garlic, horseradish, leeks, parsley, parsnips, radishes, and turnips can be left in the ground well into the winter and harvested into the spring."

Learn more:
https://www.almanac.com/10-quick-and-easy-preserving-ideas

#SolarPunkSunday #FoodSecurity #PreservingTheHarvest #FoodPreservation

I'll be trying this recipe out soon as well!

#Pickled #RainbowChard

Total Time:Prep: 10 min. Cook: 5 min. + chilling

By Taste Of Home Editorial Team

Updated on Jun. 27, 2023

"Pickling adds pop to fresh foods, especially Swiss chard stems. In this easy fridge method, sweet meets tart and it all balances out overnight. —Taste of Home Test Kitchen, Milwaukee, Wisconsin.

Ingredients

2 bunches rainbow Swiss chard
1 small onion, halved and sliced
2 teaspoons mixed pickling spices
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
1 cup sugar
1 cup cider vinegar
1/3 cup water

Directions

1. Trim leaves from Swiss chard; save for another use. Cut stems into 2-in. pieces; place in a large heatproof nonreactive bowl. Add onion, pickling spices, celery seed and mustard seed.
2. In a small saucepan, combine sugar, vinegar and water; bring to a boil. Cook 1 minute, stirring to dissolve sugar; pour carefully over chard mixture. Cool completely. Refrigerate, covered, overnight, stirring occasionally."

Source:
https://www.tasteofhome.com/recipes/pickled-rainbow-chard/

#SolarPunkSunday #FoodPreservation
#PickledChard #RainbowChardRecipes #GrowYourOwn #RefrigeratorPickles

I'm looking forward to making some of these soon!

Quick-Pickled #RedOnions

By Oliver Strand

June 3, 2026 (original recipe is from 2012)

"Think of this pickled red onion recipe as a versatile blueprint. Crisp, punchy, and ready after about an hour of hands-off time, they’re one of the easiest ways to add bright, tangy flavor to everyday meals.

Keep a jar in the fridge and add them to tacos, breakfast sandwiches, burgers, grain bowls, salads, or just some roasted vegetables. Their sharp bite mellows as they soak in the brine, while their signature crunch remains. The longer they sit, the more deeply flavored and vibrant they become—making them a simple make-ahead condiment you’ll reach for again and again."

Recipe information:

Total Time: 1 hour 5 minutes
Yield: Makes about ½ cup

Ingredients

½ cup apple cider vinegar
1 Tbsp. sugar
1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt
1 red onion, thinly sliced

Preparation

Whisk ½ cup apple cider vinegar, 1 Tbsp. granulated sugar, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and 1 cup water in a small bowl until sugar and salt dissolve. Place 1 red onion, thinly sliced, in a mason jar with a tight-fitting lid; pour vinegar mixture over. Let sit at room temperature for 1 hour.

Do Ahead: Pickled red onions can be made 2 weeks ahead. Cover and chill. Drain onions before using."

Recipe source:
https://www.bonappetit.com/recipe/quick-pickled-onions

#SolarPunkSunday #FoodPreservation #PickledOnions #RedOnionRecipes #RefrigeratorPickles

So yeah, I had a successful crop of #RainbowChard that started out as teeny tiny seedlings from a local farm. I decided to start a second crop in late August, and the plants are getting pretty big! Since the enclosed porch isn't insulated, at some point, I'll have to harvest them (I have enough indoor plants to deal with). But thanks to @keira_reckons and @MaQuest I know what to do with the stems once I harvest them -- pickle them!

Pickled Rainbow Chard

"Pickling adds pop to fresh foods, especially Swiss chard stems. In this easy fridge method, sweet meets tart and it all balances out overnight. —Taste of Home Test Kitchen, Milwaukee, Wisconsin"

Read more (includes recipe):
https://www.tasteofhome.com/recipes/pickled-rainbow-chard/

#SolarPunkSunday #GardeningThoughts #HarvestTime #Pickling #RefrigeratorPickles #Recipes