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Time for Pickles

July 11th, 2009

When Mr Chiots went to the library yesterday, The Joy of Pickling, Revised Edition: 250 Flavor-Packed Recipes for Vegetables and More from Garden or Marketwas in for me.
the_Joy_of_Pickling_Cookbook
It came in just in time, because when I was out looking around the garden yesterday evening I spotted these.
Boston_Pickling_Cucumbers
I’m planning on making refrigerator pickles because I like them really crispy. I’ll probably be making them on Sunday or early next week when I have some time.

Are you already preserving from your garden harvest?

20 Comments to “Time for Pickles”
  1. kristin on July 11, 2009 at 7:38 am

    PICKLES! YAY! The joy of pickles indeed.

    So far, I’ve only frozen a bunch of chard. But I do have several quarts of mulberry juice awaiting the canner.
    .-= kristin´s last blog ..SHHHHH =-.

    Reply to kristin's comment

  2. Emily@remodelingthislife on July 11, 2009 at 10:07 am

    YUM! I would love to learn to do this.
    .-= Emily@remodelingthislife´s last blog ..Some Things Never Change =-.

    Reply to Emily@remodelingthislife's comment

  3. Dan on July 11, 2009 at 10:23 am

    I need a book like this. I’ve been looking for the ‘Joy of cooking: all about canning & preserving’ but this one looks good too. Does it happen to have a shelf safe pineapple salsa or something along those lines? I want to try making cherry salsa this year and have been having a tough time finding any recipes that I can use.

    Your cucumbers look great. Mine have just started to take off and have put out a few baby cukes. I can’t wait to have a greek salad from the garden!
    .-= Dan´s last blog ..Melon Update =-.

    Reply to Dan's comment

    • Susy on July 12, 2009 at 12:29 am

      I make peach pineapple salsa and I canned it like regular salsa. I would probably can it like chutney. I’m more of a wing it kind of cook, I often just invent recipes and taste and add as I cook.

      Reply to Susy's comment

  4. Dan on July 11, 2009 at 10:33 am

    Forgot to add that if you can find pickle crisp or calcium chloride it works very well at making crisp pickles that can be stored in the pantry. Ball’s used to make it but I’m not sure if they do any more. It is 100% natural and if safe to consume unlike alum. Here is a link to it:

    http://www.bulkfoods.com/search_results.asp?txtsearchParamTxt=4231&txtsearchParamCat=1&txtsearchParamType=ALL&txtsearchParamMan=ALL&txtsearchParamVen=ALL&txtFromSearch=fromSearch
    .-= Dan´s last blog ..Melon Update =-.

    Reply to Dan's comment

    • Susy on July 12, 2009 at 12:30 am

      I’ve heard using a grape leaf or an oak leaf does the same this. I’ll probably be trying this since they’re free and I have an abundance of both!

      Reply to Susy's comment

      • Pampered Mom on July 12, 2009 at 12:46 am

        My understanding is also that it’s a function of the amount of salt used. If I can ever come across the discussion I read it in I’ll have to send it your way.
        .-= Pampered Mom´s last blog ..Another great birth related quote =-.

        to Pampered Mom's comment

  5. KitsapFG on July 11, 2009 at 11:34 am

    My preserving so far has been mostly freezer items – frozen and blanched spinach, peas, and chopped broccoli pieces. Dried some parsley leaves as well. I generally can certain things and use freezing for items that I don’t like preserved by canning.

    Some of my favorite canned preserved items are roasted red pepper sauce, diced tomatoes, tomato sauce, salsa, dill pickles, dill pickle relish, corn, roasted red peppers, green beans, and pressure canned dry beans (kidney, pinto, black, and white beans). Most everything else is either preserved frozen, dried, or stored intact (onions, garlic, winter squashes)..

    I use the Ball Blue Book recipe for dill pickle relish and it is to die for. My husband likes to eat it straight out of the jar with a spoon.

    Reply to KitsapFG's comment

  6. KitsapFG on July 11, 2009 at 11:35 am

    I forgot to add that I love to pickle beets too.

    Reply to KitsapFG's comment

    • Susy on July 12, 2009 at 12:29 am

      I too love pickled beets. They’re probably my favorite pickled item.

      Reply to Susy's comment

  7. Chicago Mike on July 11, 2009 at 12:32 pm

    Not yet.

    Its too good having real produce to pickle anything.
    .-= Chicago Mike´s last blog ..Tomato Update =-.

    Reply to Chicago Mike's comment

  8. Muum on July 11, 2009 at 2:44 pm

    hmm. lettuce, green onions is all I’ve harvested so far. A tough year in my veggie garden, with the peppers doing pitifully, and everything moving along slowly.
    I’d say the best basic canning/pickling/ how to would be Ball’s Blue Book. Easy peasy directions.
    .-= Muum´s last blog ..blooms and pollinators =-.

    Reply to Muum's comment

  9. Mangochild on July 11, 2009 at 2:54 pm

    I made my first batch (ever!) of canned cucumber pickles last weekend :-) I haven’t tried them since I’ve been travelling since Sunday, but I can’t wait. It was pretty easy, I thought – especially since there isn’t all the prep of the veg as there is with making jam. Just a bit of planning to leave the cukes to brine overnight.

    Haven’t pickled anything else yet, but my mother tells me that her family used to do pickled onions, summer squash (opo squash, specifically) and other veg. I’m foraying gingerly into pickling, since I don’t know if I’ll like the taste of the veg that way, and it seems a shame to use fresh produce and end up not being so great after. Any thoughts on “failsafe” veg to pickle?
    .-= Mangochild´s last blog ..Saturday CSA Share and Farmers’ Market Report: Week of July 7 =-.

    Reply to Mangochild's comment

  10. k dilley on July 12, 2009 at 7:15 pm

    Is there a recipe that you could post? Thanks!
    .-= k dilley´s last blog ..from farm to city with zero emissions =-.

    Reply to k dilley's comment

  11. pam on July 12, 2009 at 8:07 pm

    I just bought this book and I love it. You can pickle anything! I pickled some turnips (which I hate) and it was easily my favorite way to eat turnips.
    .-= pam´s last blog ..An Oath =-.

    Reply to pam's comment

    • Susy on July 12, 2009 at 8:20 pm

      Good to know, so far I’ve been leafing through it and I really like the recipes. I’m a huge fan of pickled stuff, I like pretty much anything with that vinegar tang. I was thinking it would be a good book to buy!

      Reply to Susy's comment

  12. finnyknits on July 13, 2009 at 8:09 pm

    Oh yeah, the preserving has begun for sure. I’ve got a jar of dilly beans in the fridge, green beans in the freezer, strawberry and apricot jam in the cupboard and I’m getting ready to can pickle chips from our lemon pickle harvests. Good times!
    .-= finnyknits´s last blog ..#1 Tomato Day =-.

    Reply to finnyknits's comment

  13. sarah on July 14, 2009 at 9:14 am

    That book looks great. I am going to the library.
    The only thing from the garden that we have put up is strawberries. Here in Montana it seems we have to wait until the end of July or beginning of August for an abundance of anything. I am excited for canning season and can’t wait to fill the pantry! Your pickles are on my list.
    .-= sarah´s last blog ..Champagne air =-.

    Reply to sarah's comment

  14. Making Pickles | Chiot's Run on July 17, 2011 at 4:14 pm

    [...] Pickling Cucumbers that were the perfect size for pickling in spears. I have been reading through the book I got the other day and I settled on a quick pickle recipe. I reduced the recipe because most of them call for several [...]

    Reply to Making Pickles | Chiot’s Run's comment

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