I've discovered lacto-fermented foods. Easy, fast and so tasty. It's another great way to preserve food, without a hot water bath in the canner.
Zucchini with Bermuda onion,
fresh pineapple chutney with Italian parsley and
purple tomatillo salsa with corn
“The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anticarcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine.”
Besides, they taste so good. I top cottage cheese or yogurt with any one of these for a great snack.