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- Fermented foods (27)
- Fruits (40)
- Herbs (6)
- Nuts (2)
- Pickles (44)
- Preserving science (19)
- Sweet preserves (30)
- Vegetables (54)
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The Joy of Pickling
The Joy of Jams, Jellies, and Other Sweet Preserves
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Archives
- 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: pickling
Pickled Peppers, by the Pint or by the Peck
For a primer on both pickling with vinegar and water-bath canning, see my recent post at the website Eating Rules.
Posted in Pickles, Vegetables
Tagged canning, chiles, food preservation, peppers, pickling, vinegar
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Quick Bite-Size Chunk Pickles
When Sharon Wiest suggested I teach students at the Culinary Center in Lincoln City how to make a sweet, hot cucumber chunk pickle, I had to think hard. Did I have any recipe in The Joy of Pickling for a … Continue reading
The Kreibich Nectarine Revisited
When I wrote about my first little crop of Kreibich nectarines, about this time last year, my daughter had cut up all the fruits for a tart before I had a chance to play with them. This year the crop … Continue reading
Posted in Fruits, Pickles, Sweet preserves
Tagged cucumber beetles, fruit pickles, jam, Kreibich, leaf curl, nectarines, peaches, pickled nectarines, pickling, preserving
6 Comments
A Handmade Crock Weight
If you have access to potter’s clay and a kiln, why not fashion a weight to fit your crock and your taste? That’s what Rose Jaress did for her mom, Monica, at the suggestion of her dad, Gene, and with … Continue reading
Posted in Fermented foods, Pickles, Preserving science
Tagged brining, fermentation, pickles, pickling
3 Comments
Glass Weights for Small-Batch Pickling
When you’re making fermented pickles, you must usually weight the food, because until it is well acidified it can easily spoil on exposure to air. Vegetables or fruits fermenting in a crock or plastic bucket are typically weighted with a … Continue reading
Posted in Fermented foods, Fruits, Pickles, Preserving science
Tagged brining, Fermented foods, ferrmenting, glass weights, lemons, pickling, preserved lemons
12 Comments
Chard Stems for Winter Pickling
The rain is back today, but we’ve just been through a spate of icy weather here in the Willamette Valley. All that I’ve been able to harvest from the garden, besides half-frozen parsley, are vegetables growing under plastic sheeting. Even … Continue reading
Posted in Pickles, Vegetables
Tagged chard, pickles, pickling, stringy; winter vegetables, vinegar
10 Comments
Sauerkraut Tips
If you mostly eat your kraut cold, don’t can it; just store it in the refrigerator or another cool place. A cellar, outbuilding, or porch may suffice, depending on the time of year and on your climate. Uncooked kraut retains … Continue reading
Posted in Fermented foods, Pickles, Vegetables
Tagged cabbage, fermentation, food, kraut, low-temperature pasteurization, pickles, pickling, vegetables
6 Comments
Tools for Measuring Brine Strength
In making fermented pickles, brine strength is critical. A too-salty pickle can be entirely unpalatable, although what’s too salty for one person can be just right for another, and what’s too salty for a person one day can be perfect … Continue reading
Posted in Fermented foods, Preserving science
Tagged brine, fermenting, food, hydrometer, pickling, refractometer
3 Comments
The Scoop on Pickle Crisp
I’d never heard of Pickle Crisp until a couple of weeks ago, when I was giving a radio interview and a caller mentioned the product. Pickle Crisp, I learned, is a trade name for calcium chloride, a common additive in … Continue reading
Posted in Pickles, Preserving science
Tagged Ball, calcium chloride, firm pickles, food, Jarden, pickling
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