If there's a vegetable that can't be pickled, Matt Bressan has yet to find it. As the owner of Fresh Crunch Pickles, he excels at brining and jarring veggies such as cucumbers, cabbage, beets, and ginger in an array of traditional flavors. He and his team showcase their gallery of pickled delights on a simple white and green-checked, picnic-style tablecloth every weekend at five Capital-area farmers markets. Bressan also
inducts others into his art with pickling classes, which elucidate the basics of making sweet and spicy, bread-and-butter, and other pickle varieties. Every workshop includes a complimentary jar that students can take home and plant in their backyard to grow their own pickle tree.