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 Market
It came in just in time, because when I was out looking around the garden yesterday evening I spotted these.
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?
Filed under Books, Edible, Preservation | Comments (19)
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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
to kristin's comment
YUM! I would love to learn to do this.
Emily@remodelingthislife´s last blog ..Some Things Never Change
to Emily@remodelingthislife's comment
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
to Dan's comment
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.
to Susy's comment
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
to Dan's comment
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!
to Susy's comment
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
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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.
to KitsapFG's comment
I forgot to add that I love to pickle beets too.
to KitsapFG's comment
I too love pickled beets. They’re probably my favorite pickled item.
to Susy's comment
Not yet.
Its too good having real produce to pickle anything.
Chicago Mike´s last blog ..Tomato Update
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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
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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
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Is there a recipe that you could post? Thanks!
k dilley´s last blog ..from farm to city with zero emissions
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I’ll let you know when I make them which recipe I use, but I’m very interesting in trying some of these:
http://theslowcook.blogspot.com/2008/08/all-you-skeptics-out-there-should-know.html
to Susy's comment
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
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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!
to Susy's comment
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
to finnyknits's comment
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
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