Lunds and Byerly's
About Us Our Stores Shop For Groceries Order Party Food & Gifts Recipes & Expertise Classes & Events

Pickling Outside the Box

by Tim Pohland, category manager, online shopping
Monday, August 15, 2011

Years ago as a young child, one of the highlights of my summer was waking up at dawn and going to the farmers market with my family. We would pick up a few bushels of pickling cucumbers and go home to make our “famous” spicy dill pickles. To this day, this is an every other year tradition that I still cherish.

As I enrolled in culinary school and my dreams turned to food and recipes, there was always a recurring thought. Why can’t other vegetables be pickled? About 8 years ago, one our bi-annual farmers market excursion, I glanced over and saw the mounds of fresh green beans and wondered what would happen if we pickled those green gems. We bought just a few pounds so we could experiment with them. After all, if they turned into a disaster, we probably couldn’t even give them away. I tweaked our spicy dill pickle recipe a little bit…a little less garlic and red pepper flakes…a little more dill, and canned away. Just like home brewing beer, the toughest part of canning is waiting for them to be ready.

Welcome to Our Blog

It was created with a simple goal in mind: to provide you with a heaping scoop of mealtime inspiration and food education from our passionate and knowledgeable staff. Our contributors come from every corner of our company and are truly experts in their field.

All of us are here for you, so keep the conversations going by using the “Comments” feature at the end of each post to provide additional expertise, ask questions or share your thoughts.

Thanks for stopping by!