Comments on: Some recent pickling projects

By: Jen

Jen — Wed, 31 Mar 2010 19:32:47 +0000

The best martini I ever had was at En Brasserie, NYC. Dirty gin martini made with pickled ramps… to die for!

By: Marisa

Marisa — Fri, 10 Jul 2009 02:33:20 +0000

Thanks Sarah, that’s helpful to know!

By: sarah gilbert

sarah gilbert — Thu, 09 Jul 2009 07:01:55 +0000

OH! I’ve been meaning to tell you… I pickled garlic scapes in a super-simple sour brine. nothing but garlic scapes (all the ones I’d harvested from the garlic in my garden, except for what I’d already eaten) and salt water. they’re yummy and so much fun to look at.

By: cosmic cowgirl

cosmic cowgirl — Wed, 08 Jul 2009 01:34:20 +0000

just happily happened upon your blog today. i have started canning this summer. have been a pickler for awhile. boy, is it addictive. i like your mission–to encourage more of this. it is mine, too. keep on keepin’ on!

By: Marisa

Marisa — Tue, 07 Jul 2009 15:32:02 +0000

Jane, there are two ways to avoid pickle softness. You can stick to refrigerator pickles or you can pickle vegetables that have a greater ability to stand up to the heat of the hot water bath. I’ll have a pickled string bean recipe up later today and one of the best things about those beans is that they stay crisp despite being shelf stable.

Hey there, Sassy Radish! I have some sour pickles currently fermenting on my kitchen counter! Here’s to pickling!

By: radish

radish — Tue, 07 Jul 2009 14:24:03 +0000

holy cow those are the cutest cucumbers EVER!! And they DO look like little watermelons. As soon as I move, I plan on making half sour pickles. I could easily eat the whole jar.

By: Jane

Jane — Mon, 06 Jul 2009 13:49:19 +0000

What a nice site. I’m a canner also. I haven’t canned pickles yet. They are on my list of to do! I just hear about the softness of the pickles which I don’t like.

The pickle ramps sound so good! I haven’t not seem them here in St. Louis. I will keep my eye out for them.

By: Marisa

Marisa — Mon, 06 Jul 2009 13:37:34 +0000

Thanks Liz! Your blog is pretty awesome too! I’m so impressed by your pickled beets!

Pam, when I say that I have leftover brine, I mean that it’s brine that was extra after I made a batch of pickles. It’s not previously used brine. I only reuse brine when I’m adding more of the same thing to it, like the refrigerator cucumber pickles I posted about a few weeks back. Brine does pick up the flavors of whatever was in it, so I wouldn’t reuse your turnip brine for anything but more turnips.

By: pam

pam — Mon, 06 Jul 2009 10:55:31 +0000

Does the brine pick up flavors of what you’ve pickled in it? I’ve just finished up some pickled turnips, but I think the brine smells turnipy, and I don’t want to mar the flavor of something else.

By: Liz

Liz — Sun, 05 Jul 2009 23:09:33 +0000

LOVE your blog. I’m a big fan of pickling, too.