Well, Im not really in a pickle, but its the catchiest phrase about pickles out there. About a month ago, it was jam making time–but now tis the season of canning and pickling! Throughout the busy-ness of a summer of farming, Amanda, the other interns and I would lament every once in awhile about the dissonance between our intense relationship with growing food and the lack of energy we had to spend quality time in the kitchen actually preparing meals. With that said, we didn’t starve or consume all of our food via the microwave and ramen noodles. All of us did get to chop, toss, saute, puree and steam much more than the average twenty somethings out there…but we have special relationships with food that often necessitate at least an hour to prepare meals (or at least we like to think our food relationships are special!). Sometimes, we just didn’t have that hour!
(p.s. if you read to the end of this article, cuteness awaits!)
Dill Pickles!
Congratulations on the pickle bounty!! Total crunchy deliciousness! We’re having similar weather here in Montana, and I confess to being somewhat relieved that the harvest season is winding down, at least for the heat-loving veggies.
You MUST try fermented pickles – the Nourishing Traditions recipe – super simple and they are so good they curl your toes! Also much faster pickling than standard canned pickles (which you aren’t *supposed* to open for at least 6 weeks)… 3 days on the counter, a week or two in cold storage, and YUM!! All those incredible happy probiotics in a crunchy delicious pickle!! SOOOOOOO good! 🙂
There is a special good feeling you get when you have to "put up" food for the winter. I remember my first efforts at canning and how I loved to see the rows of canned goods lined up and looking so pretty! You will have successes and disappointments along your journey. I had to throw out an entire batch of applesauce one year. How disheartening! However I still enjoy canning, pickling and jam making some 40 years later! Keep on keepin’ on and you will always have that "special relationship" with your food! P. S. Your bunnies are too, too cute!
Ok for my first pickling experience, I grew my cucumbers and then pickled them without tasting and they were so bitter. But all was not wasted, as my cousins husband does not have the ability to taste bitterness something about that tastebud of his not working?? soooo, he enjoyed all 12 jars. lol. Now I taste the cucumbers first. lesson learned
by the way, love the bunnies
If you have problems with your pickles and they are still firm, but just too bitter, this is what I would do. Make a new brine with sugar pickling spices, garlic, vinegar, what ever tastes good. Open one jar and rinse of the pickles. put them in a crock or large jar and cover with new brine. Let sit a couple of days and try them, I bet they will have improved a lot. If that don’t work, I would grind up and make relish or add mayo to make a batch of tartar sauce for fish night. Well good luck, and never give up!
Pickles!
My mother canned pickles only once when I was a child, and it’s possible for a pickle to taste like a sock.There were simply awful!
Each summer we canned a variety of beets,tomato sauces, and hot peppers with cauliflower and carrots.This was in addition to the many frozen vegetables we had in the freezer,but the pickles and some pears were a disaster.
Being a lover of pickles I must try again.Thanks for a reminder that try we must.
I am so proud of you and happy that you want to keep the traditions alive. Maybe making pickles is one of the reasons farm people live so long – you have to wait for them and in that you are trusting in the future.
Beet pickles are my favorite, especially for holiday dinners. They bring back fond memories of my grandma.