Tag Archives: pickles

Radish Pods, for Seeds and Pickles

Posted on August 8, 2019 by

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 →

Posted in Pickles, Vegetables | Tagged , , , | 6 Comments

Show Your Preserves at the Fair

Posted on August 5, 2019 by

If you’re proud of your home-preserved foods, why not show them off at your county or state fair? You probably won’t win big prizes—fair premiums are small these days, if they are available at all—but you’ll inspire your fellow preservers … Continue reading →

Posted in Fermented foods, Fruits, Vegetables | Tagged , , , , , , | 4 Comments

Brined Cherries, for a Change

Posted on June 23, 2014 by

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 , , , , , | 6 Comments

A Beautiful Pantry . . .

Posted on April 23, 2014 by

. . . or, actually, a beautiful corner of a garage, at the home of Julie Barnett of Salem, Oregon. Her mom, Andrea, who sent me this photo, says that Julie is “always on the quest for the perfect pickle.” … Continue reading →

Posted in Pickles, Vegetables | Tagged , , , | 5 Comments

Taking the Wind Out of Jerusalem Artichokes

Posted on February 24, 2014 by

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 , , , , , , | 103 Comments

Rice Vinegar for Home Canning

Posted on June 2, 2012 by

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 , , , , , , | 24 Comments

A Handmade Crock Weight

Posted on March 7, 2012 by

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 , , , | 3 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 , , , , , | 22 Comments

Sauerkraut Tips

Posted on July 30, 2011 by

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 , , , , , , , | 6 Comments

Cure Your Own Olives

Posted on February 10, 2010 by

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 , , , , , , , , , | 8 Comments