In this episode, host Dina Deleasa Gonsar continues her spring–summer “How-To” series by welcoming internationally recognized food-preservation expert Diane Devereaux, also known as The Canning Diva. With over 30 years of experience, Diane is an author, TV presenter, instructor, and mom of two who has dedicated her life to empowering others to garden, preserve, and cook sustainably.

Dina and Diane dive into why food preservation and gardening have surged in popularity—especially as more people become curious about the food supply chain and how to take control of what they eat. Diane shares her philosophy that even as an expert, she remains a lifelong learner. That truth, she says, should encourage beginners who often feel overwhelmed or unsure of where to start.

Before getting into the heart of her new book, From Seed to Table: A Comprehensive Guide to Gardening, Preserving, and Cooking for Sustainable Living. This episode sets the tone for a season of practical, confidence-building conversations about growing food, preserving harvests, and creating a more sustainable, intentional kitchen.

This week in the kitchen:

Featured recipe: Quick Pickled Vegetables

ingredients

• 1/2 cup white vinegar
• 1/4 cup red wine vinegar
• 1 garlic clove smashed
• 2 tsp sugar
• 1 tbsp kosher salt
• 1 tsp black peppercorns
• 1 tsp mustard seeds
• 2 sprigs of dill or 1 tsp dried dill
• 1 carrot, peeled and sliced
• 1/2 cup kirby cucumbers, sliced
• 1 cup shredded cabbage
• 1/2 cup radishes, sliced

instructions

1. In a medium size saucepan add the vinegars, salt, peppercorns, mustard seed, garlic clove, and sugar. Bring to a boil, dissolving the salt and sugar. Stirring every so often. About 5 minutes. Turn off the heat once the sugar is dissolved and let it rest for 2 minutes.
2. Add the vegetables to a heatproof bowl. Then pour the brine over the vegetables and toss. Let the vegetables and brine cool before add them to the jar(s)
3. After they have cooled, add the vegetables and the brine to the jar and put the lid on tightly. Store in the fridge for up to a week.

RECIPE NOTES: Make sure you prep the jars you are using. Clean them out with warm soapy water. Then let them air dry. It is best to use wide mouth pint jars. I also use a mandoline to uniformly slice the vegetables.

Resources: Dina’s Cookbook-https://www.amazon.com/At-Kitchen-Sink-Recipes-Cookbook/dp/0593728939

Dina’s Web Site: https://www.dishitgirl.com/recipes/quick-pickled-vegetables?rq=pickle

From Seed to Table Book: https://www.hungry4home.com/shop2/p/hungry-for-home-a-year-together-at-hillside-farm

Connect with Dinae: https://canningdiva.com/contact/meet-the-diva/

Diane’s Instagram: @canningdiva

Prefer video? This episode is on YouTube!

DishItGirl is a part of the Christian Parenting Podcast Network. For more information visit www.ChristianParenting.org