Uploaded July 2026 | Updated September 2026, 2 weeks ago
Jenny Ramseth, owner of the Olive Branch Oil & Spice Company, shows us how easy it can be to pickle your produce and extend it’s life up to about two months. Shop Olive Branch through July and use the code: TCL15 to save 15% off your purchase.
olivebranchmn.com/?srsltid=AfmBOooshU_p0VgFSEpUyck-QAZX6OAuTdxUFnqZoYkgptobjbzDfb4J
- Click here to print Pickled Cherry Tomatoes recipe: kstp.com/wp-content/uploads/2026/07/Pickled-Cherry-Tomatoes.pdf
- Click here to print Peach Pickled Corn recipe: kstp.com/wp-content/uploads/2026/07/Peach-Pickled-Corn.pdf
- Click here to print Balsamic Pickled Cherries recipe: kstp.com/wp-content/uploads/2026/07/Balsamic-Pickled-Cherries.pdf
- Click here to print Pickled Grapes recipe: kstp.com/wp-content/uploads/2026/07/Pickled-Grapes.pdf
Pickled Produce
Pickled cherry tomatoes
PREP TIME: 5 min | SERVES: 1 pint
Ingredients:
• 1 pint cherry or grape tomatoes, washed
• ¾ cup water
• ½ cup traditional aged white balsamic vinegar
• ¼ cup sugar
• 1 tsp. salt
• 2 tsp. pickling mix
• 2 cloves garlic, smashed
• 2 sprigs thyme
Directions:
1. Add the garlic, pickling mix and thyme to a glass pint jar.
2. Poke each tomato with a toothpick to help the brine infuse, then add to the jar.
3. Combine water, vinegar, sugar and salt in a small saucepan and bring to a boil, stirring until sugar and salt dissolve.
4. Pour the brine into the jar and let cool completely.
5. Attach the lid and refrigerate.
Advice:
• These are ready a couple hours after making but are best the next day.
• Store in the refrigerator for up to 2 months.
• Great as an addition to salads or a charcuterie board.
Peach pickled corn
PREP TIME: 5 min | SERVES: 1 pint
Ingredients:
• 2 ears of sweet corn, husks removed and cut from the cob
• ¾ cup water
• ½ cup peach fruit vinegar
• ¼ cup sugar
• 1 tsp. salt
• 1 jalapeño, sliced
Directions:
1. Add the jalapeño and corn to a glass pint jar.
2. Add the water, vinegar, sugar and salt to a small saucepan. Bring to a boil and stir to dissolve the sugar and salt.
3. Pour the brine over the corn and let cool completely. Attach the lid to the jar and refrigerate.
4. Wait a couple of hours or until the next day for the best flavor.
Advice:
• Keeps in the refrigerator for up to 2 months.
• Great as a taco topping or salsa.
Balsamic pickled cherries
PREP TIME: 5 min | COOK TIME: 5 min | SERVES: 1 pint
Ingredients:
• 2 cups cherries, washed and pitted
• ¾ cup water
• ½ cup black cherry aged dark balsamic vinegar
• ¼ cup sugar
• 1 tsp. salt
Directions:
1. Add cherries to a glass pint jar.
2. Combine water, balsamic vinegar, sugar and salt in a small saucepan and bring to a boil, stirring until sugar and salt dissolve.
3. Pour brine into the jar and let cool completely.
4. Attach the lid and refrigerate.
Advice:
• These are good after an hour and even better the next day.
• Store in the refrigerator for up to 2 months.
• Use as an ice cream or yogurt topping or as a cocktail garnish.
Pickled Grapes
PREP TIME: 5 min | SERVES: 1 pint
Ingredients:
• 2 cups firm green or red grapes, washed
• ¾ cup water
• ½ cup champagne wine vinegar
• ¼ cup sugar
• 1 tsp. salt
• 1 tsp. cardamom pods
• ½ tsp. pink peppercorn
• 1 Ceylon cinnamon quill
Directions:
1. Add cardamom pods, pink peppercorns, cinnamon quill and grapes to a glass pint jar.
2. Combine water, vinegar, sugar and salt in a small saucepan. Bring to a boil, stirring until sugar and salt dissolve.
3. Pour brine into the jar and let cool completely.
4. Attach the lid and refrigerate.
Advice:
• These are good after an hour, but best the next day.
• Store in the refrigerator for up to 2 months.
• Great as a snack or addition to a charcuterie board.
Jenny Ramseth, owner of the Olive Branch Oil & Spice Company, shows us how easy it can be to pickle your produce and extend it’s life up to about two months. Shop Olive Branch through July and use the code: TCL15 to save 15% off your purchase.
olivebranchmn.com/?srsltid=AfmBOooshU_p0VgFSEpUyck-QAZX6OAuTdxUFnqZoYkgptobjbzDfb4J
- Click here to print Pickled Cherry Tomatoes recipe: kstp.com/wp-content/uploads/2026/07/Pickled-Cherry-Tomatoes.pdf
- Click here to print Peach Pickled Corn recipe: kstp.com/wp-content/uploads/2026/07/Peach-Pickled-Corn.pdf
- Click here to print Balsamic Pickled Cherries recipe: kstp.com/wp-content/uploads/2026/07/Balsamic-Pickled-Cherries.pdf
- Click here to print Pickled Grapes recipe: kstp.com/wp-content/uploads/2026/07/Pickled-Grapes.pdf
Pickled Produce
Pickled cherry tomatoes
PREP TIME: 5 min | SERVES: 1 pint
Ingredients:
• 1 pint cherry or grape tomatoes, washed
• ¾ cup water
• ½ cup traditional aged white balsamic vinegar
• ¼ cup sugar
• 1 tsp. salt
• 2 tsp. pickling mix
• 2 cloves garlic, smashed
• 2 sprigs thyme
Directions:
1. Add the garlic, pickling mix and thyme to a glass pint jar.
2. Poke each tomato with a toothpick to help the brine infuse, then add to the jar.
3. Combine water, vinegar, sugar and salt in a small saucepan and bring to a boil, stirring until sugar and salt dissolve.
4. Pour the brine into the jar and let cool completely.
5. Attach the lid and refrigerate.
Advice:
• These are ready a couple hours after making but are best the next day.
• Store in the refrigerator for up to 2 months.
• Great as an addition to salads or a charcuterie board.
Peach pickled corn
PREP TIME: 5 min | SERVES: 1 pint
Ingredients:
• 2 ears of sweet corn, husks removed and cut from the cob
• ¾ cup water
• ½ cup peach fruit vinegar
• ¼ cup sugar
• 1 tsp. salt
• 1 jalapeño, sliced
Directions:
1. Add the jalapeño and corn to a glass pint jar.
2. Add the water, vinegar, sugar and salt to a small saucepan. Bring to a boil and stir to dissolve the sugar and salt.
3. Pour the brine over the corn and let cool completely. Attach the lid to the jar and refrigerate.
4. Wait a couple of hours or until the next day for the best flavor.
Advice:
• Keeps in the refrigerator for up to 2 months.
• Great as a taco topping or salsa.
Balsamic pickled cherries
PREP TIME: 5 min | COOK TIME: 5 min | SERVES: 1 pint
Ingredients:
• 2 cups cherries, washed and pitted
• ¾ cup water
• ½ cup black cherry aged dark balsamic vinegar
• ¼ cup sugar
• 1 tsp. salt
Directions:
1. Add cherries to a glass pint jar.
2. Combine water, balsamic vinegar, sugar and salt in a small saucepan and bring to a boil, stirring until sugar and salt dissolve.
3. Pour brine into the jar and let cool completely.
4. Attach the lid and refrigerate.
Advice:
• These are good after an hour and even better the next day.
• Store in the refrigerator for up to 2 months.
• Use as an ice cream or yogurt topping or as a cocktail garnish.
Pickled Grapes
PREP TIME: 5 min | SERVES: 1 pint
Ingredients:
• 2 cups firm green or red grapes, washed
• ¾ cup water
• ½ cup champagne wine vinegar
• ¼ cup sugar
• 1 tsp. salt
• 1 tsp. cardamom pods
• ½ tsp. pink peppercorn
• 1 Ceylon cinnamon quill
Directions:
1. Add cardamom pods, pink peppercorns, cinnamon quill and grapes to a glass pint jar.
2. Combine water, vinegar, sugar and salt in a small saucepan. Bring to a boil, stirring until sugar and salt dissolve.
3. Pour brine into the jar and let cool completely.
4. Attach the lid and refrigerate.
Advice:
• These are good after an hour, but best the next day.
• Store in the refrigerator for up to 2 months.
• Great as a snack or addition to a charcuterie board.
