Every year, about 1.3 billion tons of food goes to waste worldwide, which translates to about $940 billion lost, and food waste accounts for about 8% of greenhouse gas emissions. To do your part to prevent food waste and save money, consider repurposing your veggie scraps in a way that is both delicious and easy.

Pickling or fermenting is the perfect treatment for scraps like the ends of carrots, pieces of onion, and the tops of bell peppers. Preserved veggies make a great addition to rice bowls, charcuterie boards, or a Bloody Mary, and a DIY pickle brine is as simple as boiling white vinegar, sugar, and kosher salt together.

Once your brine is done, add your veggies to a container, pour the brine over top, and let the scraps marinate for at least two days before enjoying your pickles, which will keep in the fridge for up to two months in a covered container. The process of fermenting veggie scraps is different, but only marginally more complicated.

To ferment veggie scraps, put them in an air-tight container with salt, spices, and room-temperature water, then let them lacto-ferment outside the fridge for a few days for a classic pickle flavor. You just need to make sure that you follow the USDA’s safety guidelines for at-home fermenting to prevent foodborne illness.