Boston's cheapskates guide to pickling at home

BPL's chef in residence, Glorya Fernandez, brought in chef Michelle Carter for two pickling classes recently. 

Price: However much your groceries and vinegar cost (you could get a $5 veggie box from the Flashfood app). Plus any jar in your kitchen. 

What we did: Chopped some herbs, onions, tomatoes and peppers, and poured some vinegar over it. 

• Michelle Carter suggested pickling with different types of vinegar, whether it's rice vinegar or malt or balsamic. I hadn't considered that before. 
• Same goes for the herbs. Some recipes, like pickles, might call for dill and parsley. Others, like onions or peppers, could use rosemary, thyme and basil. 
• Adding seasoning is key, whether it's garlic powder, adobo or another spice mix. 
• We cut a square of parchment paper to place on top of the jar, and sealed it with the lid. 

If nothing else, the class taught me how to properly chop vegetables. 

• I've heard of the claw technique, but I've been bad at practicing it. Thanks, Ms. Glorya.