Fresh salad from the garden, with this recipe I can eat it for 12 months: the trick my grandmother taught me!

Once cooled, store in a cool, dark place like a pantry or cellar.

🕒 When Can You Eat It?

Let the jars sit for at least 7 days before opening to let the flavors develop. After that, enjoy straight from the jar as a side salad, sandwich topping, or crunchy addition to rice dishes and wraps!

✅ Why This Recipe Works:

• Keeps for up to 12 months without preservatives
• Still crisp and flavorful
• Naturally fermented/pickled with vinegar
• No refrigeration needed until opened
• Customizable based on your garden harvest!

💡 Bonus Tip from Grandma:

Add a few mustard seeds or a bay leaf to each jar for extra flavor depth. And don’t forget to label your jars with the date you made them—so you’ll always know which to eat first.

🥗 Final Thoughts:

With just a bit of prep and a few pantry staples, you can enjoy a taste of your garden every month of the year. This recipe has saved me countless grocery trips and brought a smile to my face every time I open a jar. I hope it brings the same to your kitchen.

Have a preserving trick from your own family? I’d love to hear it! Drop it in the comments below! 🌿✨