Community garden members learn to pickle vegetables after big harvest

Published on Monday, December 22, 2014

All photos submitted by Greenville Tech

Liz Wilfong adds vinegar solution as Jason Schmidt assists.

Liz Wilfong adds vinegar solution before sealing containers.

Ingredients for use in pickling.

Squashes and onion preserved with mustard seed, pepper corns and garlic in a vinegar solution.

Members of the Barton Community Garden learned how to preserve a bumper harvest of vegetables for later use at its monthly meeting.

Liz Wilfong, Greenville Tech English instructor, and Jason Schmidt, GTCHS chemistry instructor, led the group in pickling fresh vegetables.

Squashes and onion were preserved with mustard seed, pepper corns and garlic in a vinegar solution.

Visit here for more information about the community garden.

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