Pickling is a way to preserve fruits and veggies to reduce waste, add a healthy boost, and keep things exciting in the kitchen.

(PRUnderground) July 12th, 2025

Pickles are becoming a very popular trend in today’s foodie culture. Often what people grow in their garden may be too much for them to consume before it goes bad, but pickling is a way to preserve fruits and veggies to reduce waste, add a healthy boost, and keep things exciting in the kitchen.

“Pickles and fermented foods have been kitchen staples throughout history for their ability to preserve and even enhance food safety,” said Christopher Delissio, enterprise executive chef at Intermountain Health.

“With the rise of home gardening, farm-to-table excitement, and a push for healthier, sustainable living, it’s no surprise pickles are making a comeback. Bold in flavor and fun to experiment with, they’re a natural fit for the internet age, and it’s no wonder they’re going viral,” he added.

Quick pickling

Quick pickling is a method that takes little time and does not rely on the full fermentation process. Quick pickles can be prepared in minutes, and they allow your produce to last a few extra weeks by storing them in a vinegar and herb solution in the refrigerator.

Pickling starts with a vinegar solution that can be flavored with all kinds of herbs and spices to create unique flavor profiles. Different vinegars may be used such as rice wine vinegar, red wine vinegar, white balsamic, sherry, white wine vinegar, apple cider vinegar, etc. These flavors and the color twists pickling can make, along with the tang from the vinegar, makes food exciting!

The vinegar and added herbs or spices increase health benefits by adding antioxidants along with the antimicrobial and blood sugar-controlling effects of the vinegar. When you make homemade pickles, you can control the salt and sugar which is usually the one drawback to store-bought pickles.

Pickles allow you to turn ordinary vegetables or fruit into meals that are amazing.

“I recently used some quick pickle recipes in a national competition held by Flavor and the Menu and Summit F&Bgroup, leading to a win for myself and Intermountain Health. The recipes I entered included pickled watermelon rind, saffron pickled turnips, and anise pickled blueberries,” said Delissio.

Pickles can be used in several ways

• Cold on their own
• Cold in salads and as additions to sides and sandwiches like the classic Vietnamese banh mi sandwich with pickled vegetables or muffaletta a New Orleans-style sandwich with pickled olives and vegetables.
• Hot. Sauté with olive oil or butter and use as a side dish. Assorted pickled veggies glazed with veggie stock, shallots, parsley and a touch of butter is a great side dish to a grilled chicken breast or lean steak.
• The tang of pickled fruit is a great contrast in classic desserts like cheesecake or crème  brûlée to cut through the richness of the dessert.

Chef Christopher’s award-winning recipe for pickled watermelon rind can be found below:

Pickled Watermelon Rind

2 cups white balsamic vinegar
2 cups water
3 whole allspice berries (crushed)
3 pink peppercorns (crushed)
2 tbsp kosher salt
1 tbsp sugar
3 cups watermelon rind, diced small

Combine all above ingredients, minus the watermelon rind, in a non-reactive pot and bring to just a simmer and remove from the heat. Allow to cool down to room temperature. Pour the liquid over the watermelon rind. Refrigerate and allow to sit overnight before using.

Pickled watermelon rind is a versatile and crunchy ingredient that may be added to a variety of dishes such as green salads, fruit salads, or it can be served with cheese and prosciutto instead of fresh melon. It is a unique topper to oysters or anything else that begs for a little extra refreshing tang!

Chef Christopher also shared his recipe for pickled vegetables that can be added to bruschetta.

Pickled Vegetables and Bruschetta

1 cup asparagus, sliced thin
3 cups cherry tomatoes, halved
1 large shallot, thinly sliced
3 cloves garlic, thinly sliced
2.5 tsp kosher salt
1 cup white balsamic vinegar
1 cup water
6-8 fresh basil leaves
1-2 sprigs fresh thyme
4 tbsp. extra virgin olive oil
1 bay leaf

In a non-reactive pan or pot add half of your olive oil and your shallots. Sauté briefly to soften the shallot, about 1 minute. Add the garlic and sauté for 1 more minute until aromatic.

Add the water, vinegar, and salt and bring to just a simmer. Remove from the heat and cool to room temperature.

Pour that liquid (now room temperature) over all the remaining ingredients including the reserved half of the olive oil. Cool the pickle mixture to under 40 degrees and pour everything into a jar with a lid and keep refrigerated several hours or overnight so they can absorb the flavors until ready to use.

For bruschetta, take small crusty bread slices and brush with olive oil and toast them. Rub toast with a fresh peeled garlic clove. Top toast with fresh mozzarella slices. Place pickled vegetables on top of the mozzarella. Serve immediately to keep crisp.

Intermountain Health serves approximately 35,000 meals daily to patients, caregivers, and visitors across our enterprise system. Intermountain’s food services staff includes more than 1600 caregivers supporting our guests and communities at health facilities in the Intermountain West.

Intermountain Health’s culinary philosophy is rooted in the belief that food is a vital part of healing, well-being, and community. Intermountain chefs and food service staff aim to deliver meals that are not only nutritious and safe but also comforting and culturally attuned to the diverse populations of patients, caregivers, or guests served.

Intermountain Health’s goal is to create a dining experience that supports recovery, energizes staff, and fosters a welcoming environment. This commitment is reflected in a focus on culinary innovation, minimally manipulated ingredients, sustainability, and service excellence—ensuring every plate contributes to our mission of helping people live the healthiest lives possible.

About Intermountain Health

Headquartered in Utah with locations in six states and additional operations across the western U.S., Intermountain Health is a nonprofit system of 33 hospitals, over 400 clinics, medical groups with some 4,600 employed physicians and advanced care providers, a health plans division called Select Health with more than one million members, and other health services. Helping people live the healthiest lives possible, Intermountain is committed to improving community health and is widely recognized as a leader in transforming healthcare by using evidence-based best practices to consistently deliver high-quality outcomes at sustainable costs. For up-to-date information and announcements, please see the Intermountain Health newsroom at https://news.intermountainhealth.org/.

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