Category Archives: Pickles

Lemon-Soured Cucumber Pickles

While I was promoting the first edition of The Joy of Pickling at the Oregon State Fair, in 1998, a woman asked me if I’d make lemon pickles. Certainly I’d pickled lemons; I started to show her the various pickled-lemon … Continue reading

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Salad in a Jar: A Quick, Light Sliced Cucumber Pickle

As the sky turned grey and the rains commenced, I knew what I wanted to do with what might be the last of my suyo cucumbers. I wanted to fill a quart jar with thin crosswise slices, adorned with sliced … Continue reading

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Radish Pods, for Seeds and Pickles

To replenish my stock of Candela di Fuoco radish seeds, I let a single plant go to seed. It grew into a lovely bush, about three feet tall and wide, with pretty pink blooms that continued to appear as seed … Continue reading

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How to Freeze Artichokes

Last winter we had plenty of freezing nights, but they were always followed by warmish days. As a result, none of the artichoke plants lining my short driveway died back at all, and this spring I’ve been harvesting artichokes by … Continue reading

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A More Colorful, Flavorful, and Textured Rhubarb Chutney

The best apple chutney I ever ate was made as I watched by a sorority cook who said she never used a recipe. She would make chutney quickly and instinctively for the young women in her care the same day … Continue reading

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Found: Good Sweet Cherry Peppers

You may or may not remember my article Cherry Peppers for Stuffing, about my beautiful stuffed cherry peppers that were too hot for me to eat. I wrote that I’d finally found seeds for sweet, rather than hot, cherry peppers, … Continue reading

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A Taste of Austria

Last month I had the luck to spend two weeks in Austria, a little country of cheerful, modest people and outsized natural and cultural wealth, from the ancient salt mines to the soaring Alps, from Baroque palaces filled with with … Continue reading

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Preserves with a Nordic Touch

From the University of Minnesota Press comes a preserving cookbook especially for cold-climate cooks, whether they grow their own produce or shop at farmers’ markets and farm stands. Savory Sweet: Simple Preserves from a Northern Kitchen is a collection of … Continue reading

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A Better Way to Make Cherry Chutney

With some of the big, dark cherries the Washington State Fruit Commission sent me last year, I made a tasty chutney. It disappointed me, though. The cherries were so mild in flavor that the spices and vinegar overwhelmed them, and … Continue reading

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Fermenting and Storing Kraut in Small Jars, without Pasteurization or Refrigeration

I’ve more than once seen Extension home-ec agents roll their eyes when asked if it’s possible to store sauerkraut in the same jar in which it has fermented, with no heating or chilling. Where do such ideas come from? the … Continue reading

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