Photos and article by Mary Alice Murphy
At the Volunteer Center on Saturday, Jan. 14, 2017, the first successful entrepreneur to make use of TVC's commercial kitchen, Harolene Pitts, had a pickle sale.
The Volunteer Center hosts Fickle Pickle sale
The Volunteer Center hosts Fickle Pickle sale
Fickle Pickle maker Harolene Pitts and Nuevos Comienzos kitchen manager Rita Herbst share a hug.-?`^
The Volunteer Center hosts Fickle Pickle sale
Visitor and purchaser Sue Christianson samples a pickled jalape+?o from a selection, including pickled carrots and radishes.
The Volunteer Center hosts Fickle Pickle sale
One of Pitts' vintage pickle servers from her collection.
The Volunteer Center hosts Fickle Pickle sale
Artfully arranged zanahorias en escabeche
The Volunteer Center hosts Fickle Pickle sale
A jar of zanahorias en escabeche held by the creator, Josh Vannatter.
The Volunteer Center hosts Fickle Pickle sale
Pitts talks about the pickled cauliflower to Lynda Aiman-Smith, as Christianson and Alex Zinner, mostly obscured, chat in the background.
Her Fickle Pickles are pickles that keep for about three months in the refrigerator.
"I create a brine and spicing for each vegetable," Pitts explained. "Then I put them in the fridge, where they will keep for about three months. I like these pickles because they are still crunchy."
She also had at the sale sea salt- and sugar-preserved oranges. Pitts said most of her pickles are created during the prime season for that particular item of produce. She had pickled cauliflower on hand, pickled jalape+