Category Archives: Pickles

Taking the Wind Out of Jerusalem Artichokes

Does your spouse refuse to eat Jerusalem artichokes because they’re too—err—windy? Have you yourself abandoned your Jerusalem artichoke patch to the weeds or the pigs, because no human of your acquaintance would eat the damn things again? If so, you … Continue reading

Posted in Fermented foods, Food history, Pickles, Preserving science, Vegetables | Tagged , , , , , | 5 Comments

How to Pickled Cabbages Whole

When years ago my young Moldovan friend Cristina asked me if I’d ever fermented whole cabbages, I just looked at her dubiously. I’d never even heard of fermented whole cabbages. Could salt really penetrate through an intact cabbage before rot … Continue reading

Posted in Fermented foods, Pickles, Preserving science, Vegetables | Tagged , , , , , | 9 Comments

Bartering for New Tastes

Last Sunday I attended my first food swap, at an alpaca farm on Rodgers Mountain. In this first-time swap in a quiet corner of the Willamette Valley, only seven households participated, but we needed no more. I’d been afraid that … Continue reading

Posted in Herbs, Pickles, Sweet preserves, Vegetables | Tagged | 9 Comments

From Ukraine: Beet-Horseradish Relish

While Robert and I were stocking up on sausage and smoked mackerel at International Meat, a Russian market in Portland, a group of jars in the pickle section caught my eye. Though among them the jars bore several different labels, … Continue reading

Posted in Pickles, Vegetables | Tagged , , | 5 Comments

A Taste of San Diego

What makes a good fish taco? In San Diego, where Robert and I went last weekend, craving sun on our pale skin and warmth in our winter-chilled bones, people debate this question seriously. And so the two of us did … Continue reading

Posted in Fermented foods, Pickles, Travel, Vegetables | Tagged , , , | 2 Comments

Mustard Oil: For External Use Only?

If you listened to “America’s Test Kitchen” tonight, you heard Chris Kimball and Bridget Lancaster struggle with a listener’s question about mustard oil: Why is it labeled “for external use only,” and is the stuff safe to cook with? Bridget … Continue reading

Posted in Pickles, Preserving science | Tagged , , , | 13 Comments

Kohlrabi Kraut Again, with Sea Vegetable

At the Good Food Awards blind tastings on September 15, my favorite sauerkraut was flecked with bits of green seaweed, whose tangy flavor and as well as strong color complemented the pale, sour cabbage.* So when I made my last … Continue reading

Posted in Fermented foods, Pickles, Vegetables, Wild foods | Tagged , , , , , , , , | 5 Comments

Can Pickles Cure the Flu?

In an article in Letters of Applied Microbiology, Japanese scientists report that feeding a pickle microbe to mice infected with the flu alleviates the rodents’ symptoms. The scientists previously found that this same bacterium, already in commercial use as a … Continue reading

Posted in Fermented foods, Pickles, Preserving science, Vegetables | Tagged , , , , , , , , , , | 2 Comments

La Cuisine Rose

I have a longstanding horror of the all-white meal—the epitome of domestic artistry in the late nineteenth century, when American housewives drowned meat and vegetables in white sauce and favored angel cake and whipped cream for dessert. When I find … Continue reading

Posted in Fermented foods, Pickles, Vegetables, Wild foods | Tagged , , , , | 3 Comments

A Handmade Pickle Weight, Pickle Seasoning, and a Cookbook Giveaway

I want to share these photos of an excellent stoneware pickling weight for one- and two-quart mason jars. Note the cute little knob handle and the holes to let the brine through. The weight was designed and created by Ken … Continue reading

Posted in Books and blogs, Fermented foods, Pickles, Vegetables | Tagged , , , , , , | 3 Comments