The Joy of Pickling
The Joy of Jams, Jellies, and Other Sweet Preserves
- A Better Boiling-Water Canner?
- Dietary Propaganda, Hoover Style
- Kohlrabi Kraut Again, with Sea Vegetable
- Can Pickles Cure the Flu?
- La Cuisine Rose
- A Handmade Pickle Weight, Pickle Seasoning, and a Cookbook Giveaway
- Tasting Pickles for the Good Food Awards
- What to Do with All Those Eggplants
- Limed Yum-Yum Pickles
- Eradication by Mastication
Tag Archives: pickling
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
I threw out half of my first crock of brined cucumbers this year, because the cucumbers were strangely soft. Much more upsetting than the loss was the fact that I couldn’t explain it. I am supposed to understand such things! … Continue reading
People who don’t keep gardens often ask me what a dill head is. One of the copy editors for The Joy of Pickling didn’t know. I tried the word umbel on her. Its meaning seems obvious when you consider that … Continue reading
Sauerkraut is traditionally made in autumn, when cabbages grow big, white, and sweet in the chilly air. The cold weather helps them develop a high water and sugar content, which in turn helps the cabbages to ferment well. But you … Continue reading
For a primer on both pickling with vinegar and water-bath canning, see my recent post at the website Eating Rules.
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
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
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
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