Categories
- Books and blogs (16)
- Fermented foods (48)
- Food history (18)
- Fruits (70)
- Herbs (15)
- Nuts (5)
- Pickles (77)
- Preserving science (37)
- Sweet preserves (55)
- Travel (7)
- Vegetables (97)
- Wild foods (24)
The Joy of Pickling
The Joy of Jams, Jellies, and Other Sweet Preserves
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Archives
- Ask Santa for Empty Jars
- Tart and Velvety Beet Tonic from Poland
- Move Over, Kale, for Yellow Cabbage Collard
- Canning Nectarines: Things the USDA Doesn’t Tell You
- Preserves with a Nordic Touch
- A Better Way to Make Cherry Chutney
- A New Fruit for Cooler Climates
- Sweet Violets for Jelly
- Hunting for Oregon Truffles
- Cooking—and Eating—with a Hyphen
Category Archives: Pickles
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
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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
Posted in Fermented foods, Pickles, Preserving science, Vegetables
Tagged Extension, Randal Oulton, sauerkraut, sauerruben, USDA
11 Comments
Finally, Stainless-Steel Mason Jar Bands
“See this rust?” asked a county-fair judge of a young 4-Her, pointing at a little spot inside the band the judge had just removed from the child’s jam jar. “This can keep your lid from sealing.” I’d never known even … Continue reading
From the New Joy of Pickling: Pickled Sliced Peaches
The Washington State Fruit Commission made my day again early this month, when a big box of fragrant, juicy peaches and nectarines was delivered to my front porch. The fruit was so tasty that I made small batches of plain … Continue reading
News Bites
In recent weeks I’ve been busy with the very tedious but so-important work of producing the index for the third edition of The Joy of Pickling. Yes, the third edition will be out soon, on July 1! Online retailers in … Continue reading
Posted in Books and blogs, Pickles
Tagged Fillmore Preserving, Joy of Pickling, Quarto, Savory Jams
2 Comments
Fun to Watch, Fun to Eat: Mixed Vegetables Brined in Glass
I love to ferment vegetables in gallon glass jars, which I leave on the kitchen counter so I can watch the colors mellow. I especially like to do this with mixed vegetables. A mixed vegetable pickle is not only a … Continue reading
The New Fruit Cellar
In case you’ve been wondering why I haven’t written in so long, I’ll explain: We’ve been moving. This has involved renovating a little old bungalow, cleaning out a big house, a two-story garage, and a large barn, selling or … Continue reading
Posted in Fruits, Pickles, Sweet preserves
Tagged canned goods, cellar, preserves, storage
14 Comments
The Bambi Wars Continue
My latest weapon in the war against the deer is kimchi. The dryer sheets repelled them only briefly last summer, and the creatures are apparently starting to savor the scent of rotten egg. Rotten egg presents other problems, too: It … Continue reading
Olive-Oil Pickles: Q&A
Before the routine use of mason jars or even paraffin in the home kitchen, olive oil was often used, in America as well as Europe, to seal air out of jars of vinegar-pickled vegetables. When you’re canning pickles in the … Continue reading
Posted in Pickles, Preserving science, Vegetables
Tagged canning, oil pickles, olive oil, pickling
2 Comments
