Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
It's Pickling Day on the Canning Week Blog Party and I've got a great recipe to use up all those cucumbers in your garden. These pickles will taste great all winter long!!!
This post is about brined but unfermented cucumber pickles, a Northeast tradition. A recipe is included.
Super thick cucumber slices make aunt Ella's pickles the kind of crunchy goodness you'll want to sink your teeth into.
Recipe for French-style cornichons pickles straight from the garden.
Garlic Dill Deli Deliciousness. I love rotten food - although it's taken some time to figure out that I've been eating it all my life. These are super easy and super quick to make - they just take a bit of care to watch. :)
An illustrated guide to making your own lacto-fermented dill pickles at home.
A complete guide to making both refrigerator and canned pickles at home, including a full overview of the canning process.
Deli-Style Pickles at Home!
The ultimate pickle...crisp, tangy, and juicy. These pickles are ready after 3-4 weeks in a salt brine and can be canned or stored in the refrigerator for long term nibbling.
Sweet and tangy, bread and butter pickles are a perfect foil to all of summer's favorite foods, and they can be done in just a couple hours.