Categories
- Books and blogs (17)
- Fermented foods (50)
- Food history (19)
- Fruits (74)
- Grain (1)
- Herbs (18)
- Nuts (7)
- Pickles (83)
- Preserving science (37)
- Sweet preserves (56)
- Travel (10)
- Vegetables (119)
- Wild foods (28)
The Joy of Pickling
The Joy of Jams, Jellies, and Other Sweet Preserves
-
Archives
- Shopping in the Garden for Spring Salad Makings
- Naked Barley: Lovely and Local
- ChouAmi: A New Jar-Top Fermentation Device
- Lavender Mashed Potatoes
- Chard for the Freezer
- Barely Candied Nuts
- Tasting Local Chestnuts—American, Chinese, and European
- One Amazing Apple Press
- Lemon-Soured Cucumber Pickles
- Salad in a Jar: A Quick, Light Sliced Cucumber Pickle
Category Archives: Pickles
ChouAmi: A New Jar-Top Fermentation Device
I am so mechanically inept that I have never been able to figure out the Kraut Source fermentation device—an expensive thing ($30!) made up of several stainless-steel parts that somehow fit together on top of a standard American mason jar. … Continue reading
Posted in Fermented foods, Pickles, Preserving science, Vegetables
Tagged daikon, Egyptian walking onion, fermented radish, kakdooki, Le Parfait; kimchi
3 Comments
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
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
Posted in Pickles, Vegetables
Tagged bread-and-butter pickles, cucumbers, pickle chips, recipe, sooyow, suhyo, suyo
1 Comment
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
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
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
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
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
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
Posted in Books and blogs, Fruits, Pickles, Sweet preserves, Vegetables
Tagged Beth Dooley, condiments, Mette Nielsen, Minnesota, pear shrub, preserving, recipe
Leave a comment
