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The Joy of Pickling
The Joy of Jams, Jellies, and Other Sweet Preserves
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Archives
- Makah Ozette Fries
- Roasted Peppers with Anchovies and Garlic
- Found: Good Sweet Cherry Peppers
- Jerusalem Artichoke Chips
- Tomato Report 2018
- Another Great Use for Collard Greens
- Mitzi’s Cabbage-and-Beet Salad
- Roasting the Last of the Tomatoes
- A Taste of Austria
- Snails, Collard Tops, and Favorite Radishes
Tag Archives: pickles
Brined Cherries, for a Change
Pickled fruit? People often ask me that two-word question with a look of mixed astonishment and horror. But in the Anglo-American tradition fruits have commonly been preserved in strong vinegar, along with plenty of sugar, to make sour, sweet, and … Continue reading
Posted in Fermented foods, Fruits, Pickles
Tagged brining, cocktail cherries, fermentation, fruit, pickles, pickling
6 Comments
Taking the Wind Out of Jerusalem Artichokes
Does your spouse refuse to eat Jerusalem artichokes because they’re too—err—windy? Have you yourself abandoned your Jerusalem artichoke patch to the weeds or the pigs, because no human of your acquaintance would eat the damn things again? If so, you … Continue reading
Posted in Fermented foods, Food history, Pickles, Preserving science, Vegetables
Tagged fermentation, inulin, pickles, recipe, sunchokes, sunroots, topinambour
94 Comments
Rice Vinegar for Home Canning
Tom Reynolds, director of food service and industrial marketing for Marukan, wants to sell the company’s rice vinegar to home canners. Apparently he has a ready market; more than three hundred home canners “liked” Marukan rice vinegar on the company’s … Continue reading
Posted in Pickles, Preserving science
Tagged canning, carrots, food preservation, pickles, recipe, rice vinegar, USDA
24 Comments
A Handmade Crock Weight
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
Posted in Fermented foods, Pickles, Preserving science
Tagged brining, fermentation, pickles, pickling
3 Comments
Chard Stems for Winter Pickling
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 chard, pickles, pickling, recipe, stringy; winter vegetables, vinegar
22 Comments
Sauerkraut Tips
If you mostly eat your kraut cold, don’t can it; just store it in the refrigerator or another cool place. A cellar, outbuilding, or porch may suffice, depending on the time of year and on your climate. Uncooked kraut retains … Continue reading
Posted in Fermented foods, Pickles, Vegetables
Tagged cabbage, fermentation, food, kraut, low-temperature pasteurization, pickles, pickling, vegetables
6 Comments
Cure Your Own Olives
To my regret, I never got around to curing the fruit of the huge old olive trees on my parents’ California ranch, which they have long since sold. Like many other gardeners in the Pacific Northwest, I now have my … Continue reading
Posted in Fermented foods, Pickles, Vegetables
Tagged brining, curing, fermentation, food, olives, pickles, recipe
8 Comments
Hot Pink Sauerkraut
When my friends Wendy and Greg handed me a gorgeous, huge red cabbage from their garden a couple of months ago, Greg told me he loves to make red-cabbage sauerkraut. The Pickle Lady was humbled; I’d never made or … Continue reading
Posted in Fermented foods, Pickles, Vegetables
Tagged cabbage, food, kraut, pickles, recipe, red cabbage, sauerkraut
7 Comments
Thanksgiving Pickles
I have never cared to emulate the Pennsylvania Dutch, with their seven sweets and seven sours at every meal. But the dawn of Thanksgiving Day drew me to the pantry, where I scanned the shelves for favorite pickles to add to the … Continue reading
