Pickling is a funny pursuit. It starts with simple pickles of just cucumbers, like refrigerator pickles, and then moves on to more complicated techniques, like fermented sour pickles. Eventually you start pickling other vegetables like radishes and zucchini. I am know unable to resist a good pickle or pickling recipe. When I came across this […]
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I will be the first to admit that pickling radishes sounds a little weird. Zucchini is one thing, it at least looks like a cucumber. Radishes are a whole different story though; they’re small, weird and funky. I am game to try any dish once though, and luckily I had a small bag of radishes […]
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I am not sure if it is a good thing to see pickling get a big spread in the main stream media. This story in the LA Times does a great job of the basics behind pickling. I am all for bringing pickling to the masses by making it accessible. I get a little nervous […]
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As I hinted at in my last post on pickles, there are two kinds of pickles in the world–those that get their flavor from spice and those that get it from fermentation. The second type are known as sours, or brined, but some of the regular pickles you get from the store are fermented, too. […]
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There are two kinds of pickles in this world: pickles that get most of their flavor from the seasonings and pickles that get there flavoring from fermenting. Most of the pickles out there get their flavor from the seasonings. The pickles are either refrigerated or canned right away in order to prevent bacteria from growing. […]
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Last summer Carolyn and I grew a bumper crop of cherry tomatoes off of our balcony. Unfortunately this year we were not able to plant any because our new condo (yea!) does not have any growing space (boo!). Anyhow I was reminded of this great crop of tomatoes while I was combing through my photo […]
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