A pickle is a cucumber with experience.

— Irena Chalmers

Every year, we put as much produce by as possible, and one way we accomplish that is through pickling and fermenting.

We make a variety of traditional fermented vegetables, including “real” dill pickles, sauerkraut, and kimchi for our own use here on the homestead.

We also make vinegar based pickles, such as jardiniere, bread and butter chips, and garlic dills for market, along with seasonal offerings like sweet relish, piccalilli, and golden chow-chow, all from Grammie’s recipe box.