Search results for "pickling"

Links: Rhubarb, Cordials, and Winners

On Tuesday, I leave for a week on the road in Ohio and western Pennsylvania. I’ll be home for all of two days before heading out again for two weeks on the west coast. I’ve been obsessively making lists of things I need to take and details still needing to be tended (must arrange for […]

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Pacific Merchants 10L Pickle Crock + Giveaway

I made my first batch of sauerkraut in the fall of 2008 (in fact, that single jar of kraut was the first thing I ever wrote about here on Food in Jars). Since then, I’ve done a goodly amount of fermentation, from kosher dill pickles to kombucha to¬†kimchi. In all the years that I’ve been […]

Practical Preserving: Strawberry Applesauce

When I first started canning, each project was its own nice, neat, contained experience. I would shop for produce, make a recipe, process it in appropriate jars, photograph it, and share it here. However, over the course of the last five years, my approach has shifted a little bit. While I do still occasionally pick […]

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Spicy Quick Pickled Cucumbers

In yesterday’s post about fancy salts, I mentioned that I would be sharing a couple of tasty ways to use these more esoteric salts in batches of pickles. This first recipe is one that uses a generous teaspoon of fleur de sel (though you can also use kosher salt if that’s what you’ve got) to […]

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Giveaway: Foundation Salt Set from The Meadow

Salt has forever been an essential ingredient in food preservation. It plays a key role in pickling, whether you’re fermenting or using vinegar, and has also long been used to preserve meat and fish. As canners, one of the things we often hear is that pickling salt is the only way to go. And while […]

Links: More Kumquats, Pickled Cabbage, and a Winner

Scott had a birthday late last week and so we’ve had an long weekend of celebration and much indulgent eating. It’s been fun, but I’m looking forward to getting back to a life that involves a few more vegetables and a bit less birthday cake and french fries. Other than that, it’s been all book […]

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