Pickling is one of the best ways to capture the flavours of produce when they’re at their seasonal peak. Pickling preserves foods in a high-acid solution, usually by adding vinegar. Typically, the vegetable will rest in brine for a short time before being brought to a boil in a vinegar solution, placed into jars and covered with the remaining solution. In the Mediterranean region, pickling in high-quality olive oil is considered the best method for preserving the sun-ripened fruits of summer.

Drying is the simple process of dehydrating foods, removing the water needed by bacteria, yeasts, and moulds to grow. This method is easy to do and can be used for most types of foods, including fish, meats, fruits, and vegetables. The original form of this method (air drying) can be time-consuming, so drying in a conventional oven is a great alternative. Dried foods not only achieve a longer shelf life but also develop nuanced flavours.