Pickled vegetables for all seasons

September 2014

There are countless local vegetables to enjoy, but sadly, most of them aren’t grown locally year-round. Thankfully, pickling and preserving make it possible to have local vegetables at your disposition all year long. Bernard Lavallée, the nutritionist and blogger who created Le nutritionniste urbain, has a few tricks up his sleeve.


With a few simple ingredients like oil, salt and vinegar, Bernard Lavallée can turn a few pounds of vegetables into bountiful jars full of pickled delights. Scroll down for a video, preserving tips and our expert’s favourite pickling recipe.



Pickled Ginger Recipe



  • ½ cup water
  • ½ cup vinegar
  • ½ cup sugar
  • ½ teaspoon Kosher or canning salt
  • 1 ginger root (at least 6 inches)
  1. Pour the water, vinegar, sugar and salt in a saucepan and bring to a boil.
  2. Meanwhile, clean the ginger root and remove the peel. Using a peeler or slicer, cut the ginger into thin strips.
  3. Put the strips of ginger in a clean Mason jar. Cover the ginger completely with the brine from the hot pan.
  4. Let cool in the pot and refrigerate.

You can refrigerate the pickled ginger for up to a week. It can be eaten with sushi, as a sandwich condiment and with rice or fish.