Summer is a season of abundance: gardens come alive, colors explode, and nature offers its most generous harvests. It’s the perfect time to pick, but also to preserve—to capture a bit of summer to enjoy when the cold returns. And there’s no better way to do it than with homemade pickles.
This ancestral technique connects us with traditional cooking, with the wisdom of our grandmothers, with sustainability, and with the commitment to avoid waste. Preserving with vinegar is one of the simplest and healthiest ways to keep food. It allows us to make the most of our garden’s surplus and always have a tasty, nutritious, and versatile ingredient ready for salads, sandwiches, appetizers, or cheese boards.
Pickling Recipe
Here’s a very easy and quick recipe to make your own homemade pickles:
Ingredients:
- 3 cups of water
- 1 cup of Badia organic white wine vinegar
- 2 tablespoons of salt
- 1 tablespoon of sugar
Instructions:
- Combine all the ingredients in a pot and bring to a boil.
- Once it starts boiling, turn off the heat.
- Fill clean glass jars with the vegetables of your choice (cucumber, onion, beetroot, carrot, bell pepper… anything works!).
- Pour the hot mixture over the vegetables until fully covered and seal immediately.
- Let the jars cool at room temperature.
In just a few days, you’ll have delicious homemade pickles, full of flavor and nuance.
The perfect touch: Badia Organic White Wine Vinegar
For this recipe, we use our Badia organic white wine vinegar, one of the most iconic varieties of our traditional range. Its clean and smooth profile preserves the original color and flavor of the vegetables and provides the ideal level of acidity to preserve without overpowering.
