With all that is going on in the world right now there’s been a mad dash to prepare for the impending apocalypse. People everywhere halted whatever they were doing and stormed their local grocery stores for toilet paper and canned goods. (Hold on, maybe eating all of those canned goods is why all that toilet paper is necessary?!?)
But seeing as Zombieland may still be aways off, and the produce section of the grocery store is virtually untouched by humans (or zombies), now is the perfect time to learn how to pickle your own vegetables.
We know the idea of MAKING pickled vegetables at home may seem daunting, but we promise it’s less painful than (and much more delicious than) the alternatives.
So if you are aching to have preserved food on hand that won’t annihilate your reserves of Charmin Ultra Soft and are weirded out by the thought of eating the majority of your meals out of a tin can, then this recipe is for you.
So feast your eyes! The first installment of Kitchen Hacks is here:
