Category Archives: Pickles

Last-Chance Pickles from Last Summer’s Citron Melon

I feel ridiculous giving so much attention this time of year to a fruit of hot summer days, Citrullus lanatus—that is, the species that includes both watermelons and citron melons. After all, for nearly half a year I ignored the … Continue reading

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Another Red Watermelon Pickle

I was pleased to find outside the front door yesterday a package from Gwen Schock Cowherd, my cherished advisor on all foods German-from-Russia. Gwen had sent a jar of her prize-winning unfermented watermelon pickles, made in the tradition of Midwestern … Continue reading

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Fresh-Pickled Watermelon

I love discovering in my garage “pantry” a forgotten jar of something unusual—a one-time experiment, most often, that I’ve neglected to taste. Sometimes the contents are unremarkable, and I search my paper and computer files for the recipe just to … Continue reading

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Brined Cherries, for a Change

Pickled fruit? People often ask me that two-word question with a look of mixed astonishment and horror. But in the Anglo-American tradition fruits have commonly been preserved in strong vinegar, along with plenty of sugar, to make sour, sweet, and … Continue reading

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A Beautiful Pantry . . .

. . . or, actually, a beautiful corner of a garage, at the home of Julie Barnett of Salem, Oregon. Her mom, Andrea, who sent me this photo, says that Julie is “always on the quest for the perfect pickle.” … Continue reading

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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 , , , , , | 24 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

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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

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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