Tag Archives: vinegar

Uses for Pickle Brine, Part II

Posted on November 8, 2012 by

As American bartenders have grown increasingly inventive in recent years, some have taken inspiration from the pickle jar on the bar. The dirty martini—a martini with a bit of olive brine added—has long been a bartending favorite. But now, all … Continue reading →

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Uses for Pickle Brine, Part I

Posted on November 8, 2012 by

What do you do with the brine when you empty your pickle jar? At my house, we go through so many pickles that I often guiltily dump the brine down the drain. Pickle brine has seldom gone to waste in … Continue reading →

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Pickled Peppers, by the Pint or by the Peck

Posted on October 17, 2012 by

For a primer on both pickling with vinegar and water-bath canning, see my recent post at the website Eating Rules.

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Check That Vinegar Label

Posted on October 11, 2012 by

Until recently, cider and distilled vinegar sold in the United States was dependably diluted to 5-percent acetic acid. All U.S. Department of Agriculture home-canning recipes that call for vinegar specify a strength of 5 percent, and in writing recipes myself … Continue reading →

Posted in Pickles, Preserving science | Tagged , , , , , | 14 Comments

Chard Stems for Winter Pickling

Posted on December 15, 2011 by

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 , , , , | 10 Comments