Autumn is less than a week away and your summer harvest or favorite summer market produce will soon be replaced with more cool weather offerings. A great way to give cucumbers, tomatoes, eggplant, green beans and peppers a great send-off is to pickle or ferment them. It’s an easy way to preserve them and transform them into a delightfully sharp and sour snack or meal ingredient.

I spent time recently with a group of San Diego’s Master Food Preservers and oh, were they helpful in laying out how to make pickles and sauerkraut. It’s a blast and the results are delicious. Get the kids involved too! These will make great holiday gifts! Learn how and get recipes in my new story for The San Diego Union-Tribune’s Food section!

Many thanks to photographer Meg McLaughlin for the beautiful shots!