The Joy of Pickling
The Joy of Jams, Jellies, and Other Sweet Preserves
- Win Canning Jars, Lids, and The Joy of Jams!
- Bamboo for Dinner
- A Mixed Pickle of Mixed Parentage
- One Fine Mixer: Fermented Lemon Brine
- Experiments with Tibicos (Water Kefir)
- Homegrown Belgian Endive
- Eating and Drinking in New Orleans
- A Quick Wintertime Refrigerator Relish
- Citron Melon Again, for Dessert
- A Bean Worth Drying: The Scarlet Runner
Tag Archives: peppers
When my faithful correspondent Sheila offered to send me seeds of a pepper variety called hinkelhatz, I didn’t bother to ask what a hinkelhatz pepper was. Every pepper variety, I figure, is worth trying at least once. As I laid … Continue reading
Following my post on thick salsa made from baked sliced tomatoes, a reader asked about making fermented salsa. I grimaced as I considered how easily tomatoes rot. Cutting them up and leaving them to ferment would be asking for trouble, … Continue reading
For a primer on both pickling with vinegar and water-bath canning, see my recent post at the website Eating Rules.