A Fun & Delicious Way To Use Berries Past Their Prime 

We've all done it: bought a bunch of berries with good intentions and gone back to them only to realize they've turned the corner from perfectly ripe to sad mush. They're not quite as appetizing to snack on or pop in some yogurt, so maybe you'd blend them into a smoothie or turn them into compote—anything other than wasting them.

During the event, Roe demonstrated a way to make a simple quick pickle brine. While during the demo she used veggies, the same basic mix will work for fruits, too. All you really need to make a pickling liquid is vinegar and some aromatics. "Pickling always has an acid or a vinegar involved," she says. She was careful to point out that while in some cases you do use a lot of salt in a pickle, there is a difference between preserving (which relies heavily on salt to literally preserve the food) and doing a quick pickle (which you store in the fridge to preserve). As for aromatics, she's talking about herbs, citrus, and spices. That includes things like garlic and ginger—and, personally, we think berries pickled with ginger sounds pretty great.

Granted, making the pickled berries is pretty easy—but what do you do with them after? It's not necessarily a flavor you're likely to be super familiar with, but luckily Roe had some tips for that, too. She says they're "incredible for ice cream or coconut yogurt" or that "you can blend them up, and then you have an interesting compote for cocktails or spritz." Essentially, you can use them as normal berries—just ones with an extra-special punch.