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Pickling and canning are some of the oldest food preservation methods. They’re both a great way of keeping food fresh or allowing them to ferment for months or years. Canning is the process of sealing fruits, vegetables, or meats in a glass jar. On the other hand, picking has a similar method but what makes pickling different from canning is the brine. Pickling uses acid to kill bacteria and encourage fermentation. This often results in a tangy, sour, or acidic taste.

Pickled & Canned Vegetables

The best way to preserve local, seasonal, and organic food without the use of any added toxins or chemical preservatives is to do it the way Texans have been doing it for decades: Through pickling and Canning. Browse through our Texas Pickled and Canned Vegetable Promptuary to see all of the local Texas favorites and the processes on how they’re made. From bread and butter pickles to pickled quail eggs, you’ll find it all here. So what are you waiting for? Grab a seat, and let's get pickled.