We pickled fiddleheads on the weekend after plotting about them earlier in the month.
pickle recipes for waterbath preserving
If there’s one must-do recipe in our house every year, Dana would insist it’s this one. She’s fanatical for pickles and takes great pride in making them (as a result, her jars always look prettier than mine!)
Back to the Tomato Sauce series tomorrow – promise.
I was up at 5am this morning (I leave for work just after 7:00am). I had purchased some fresh cucumbers yesterday and had stored them in the fridge overnight.
A tale of two pickles between today and tomorrow – two different techniques that yield very different results, both with their own advantages. Today’s article is about quick dills – pickles that can be made and enjoyed within a few weeks and will peak in several months.
Yesterday’s post revealed pickles that can be eaten in weeks of inception and will peak within months. I make a batch to hold me over to my true love – the long setting dill.
Like all preserving; there is no substitute for fresh. Cucumbers are best for pickling when they have been harvested less than 24 hours. That’s a tall order for most grocery stores – pick your own makes this an almost certain guarantee while the roadside stand may come down to trust.
Clean your ‘cukes like it’s 1999 (that means well). 4-inch is standard length. Be warned of large baskets – picking them in bulk is often cheaper and you get to hand select your pickles.
Secret important tip from a source that would kill me if I shared (and you’ll find it on the Internet): before pickling, cut the blossom end off your cucumbers (this helps the bring penetrate) and surround in a bath of ice water (heavy on the ice, light on the water). Make them as cold as possible before pickling. Think of Siberia. This will help ensure a firm, crispy, pickle.
1. Prep 4 pounds of pickles per above.
Pickled onions – I’ve been meaning to do a batch for two years. I have this vision of having a sophisticated cocktail party and, whilst wearing a cardigan, I offer my guests some form of dirty martini with a homemade pickled onion on the side. The more likely reality is that I will end up eating an entire jar of pickled onions by myself on the couch while watching a few games of football in the winter.
It’s that time of month again – time for Tigress’ Can Jam (12 months, 12 ingredients and more than 100 canners). This month’s ingredient was alliums – one of my faves. We still have some of last year pickled garlic as well as small pickled pearl onions (from my smallest batch of the year last year) so it was time to put the thinking hat on and make a batch of pickled onions.
Today’s post is on the first of 3 different pickles we made – the other two will come tomorrow.
I don’t make chutney very often. It’s not that I don’t like it, but there tends to be two reasons why:
- I didn’t grow up with it so don’t eat it very often.
- It includes a considerable amount of manual work. It’s not the end of the world and I could always find the time, but I tend to preserve food that’s a little less intensive.
Having said that, if you’re willing to invest the time, chutney can be very rewarding. It’s very easy to find many uses for it in cooking; I am especially fond of using it when preparing meat, dressing cheese or added to stirfry. This chutney pairs very well with pork and is especially charming when served slightly warm.
That was the comment that our friend Melissa (who has an awesome cooking blog named MellyMadeIt) when she saw the teaser picture of our pickled cauliflower photos on Instagram. We laughed when we read it and probably took it a little too far when we started snapping photos: