Josh is a big fan of pickling. It’s probably from growing up in the Midwest during the Cold War era — you could never have enough backstock in your pantry. Now that he’s an adult, pickling is an almost therapeutic process. For him, it’s about stopping time and capturing the perfection of the season. Times change, seasons change, but pickling is forever.


  • ½ cup rice vinegar
  • 1 tablespoon white wine vinegar
  • 1½ cups hot water
  • 5 tablespoons sugar
  • 1 tablespoon plus 1 teaspoon kosher salt

Additional Information

  • Cook Time: 30m


Put everything in a pot or big pitcher and stir until the sugar and salt have dissolved.

Using clean canning jars, fill with your vegetable in a way that shows off the beauty of it, pour over the brine until the vegetables are completely covered and the jar is full, and screw on the cap. Refrigerate for up to 2 months. Start tasting after the first day to see how the flavors and textures are developing. They are ready to eat as soon as you think they are.

As featured in the Autumn 2017 edition of Beekman 1802 Almanac. For more check out SIX SEASONS by Joshua McFadden (Artisan Books). Copyright © 2017. Photographs by Laura Dart and A.J. Meeker.

by Josh and Brent

Reader Comments

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Frankie Puthoff

Sounds easier than canning, I’ll just have to find that white wine vinegar 🤔 maybe Whole Fiids……