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pickle time

pickle time
Photo from Wikipedia
We were in Cleveland on Wednesday for an appointment, so after the appointment, we went to the West Side Market. The Market closes at 4:00 p.m. and we got there around 3:30 so we had a little bit of time to look over what was available.

pickle time
My phone takes bad photos!
I saw Coconut Bars!!  Of course I had to get at least one.  I asked the woman behind the counter what she calls them, as we here in this area call them Coconut Bars (I wrote about it here as this is my favorite baked good) though the 'proper' name is Lamingtons, and we chatted about this for a quick second.

We also bought a mango and some cherries and a 1/2 bushel of pickling cucumbers.

pickle time
Another bad phone camera shot - this the veg/fruit area, which is outside the main market building.
As it was so late in the day, there were fewer shoppers than usual - sometimes it is bumper-to-bumper people here!
Made some dills* today, am about to do just finished some pickles with lemon* which I have never tried before, and am getting ready to do some with ginger**, and then I'll do some more Bread and Butters** - I had picked up pickling cukes at the Farmers Market here in town a week ago and "put up" a few pints of Bread and Butters earlier this week - but I'll do some more because I really love B&Bs and I'll cut them lengthwise to fit on sandwiches.  Then maybe just maybe all the cucumbers will be pickled by Monday. I'm getting a little anxious that I won't have all these pickled up before they start getting soft.  I like doing small batches, and in a variety of flavors.  In fact, I'll probably do some curry ones, too.

pickle time
The Bread and Butters from the other night, along with granola Robert made last night.
* recipes from The Joy of Pickling
** recipes from The Complete Book of Small-Batch Preserving

pickled

Earlier this year, Denise had given me a cucamelon plant, and boy oh boy, does that thing grow like crazy! But unfortunately, we don't like them (Denise told me she doesn't like them either - it was her first time growing them - but her son who is still at home does) - so I decided to pickle them to see what happens.  Well, we don't like them much pickled, either. I'll have to see if my son likes them.  Or someone! I have two quart jars full.

pickled

We do love peppers, so I preserved some today. Simple recipe (vinegar, water, salt) from Food in Jars.


pickled

A cool rainy day.  Heading back over to P and M's now as I have been taking care of their cat and their garden for over a week now.  It has been a nice quiet Monday.

apples, beets, and Hell on Wheels

I'm dehydrating some apples (they're a bit mealy for straight eating):

apples, beets, and Hell on Wheels

And pickling some beets with spices:

apples, beets, and Hell on Wheels

Then off to a city commission meeting at 5:00 (I better remember this time - last month I totally forgot what day I was on and missed the meeting!)

Dinner, then Hell on Wheels later tonight - so glad they recently added Season 3 on Netflix! If you haven't checked out this show yet, I highly highly recommend it.

apples, beets, and Hell on Wheels

branston pickle recipe?

I have always loved pickles, olives and relishes (we grew up with my mom's glass oval pickle/olive-filled dish often on the dinner table), and I cannot eat a sandwich without condiments.

When I went to England in early 2002 with my dearest pal D, I was introduced to Branston Pickle when we stayed with her father.  In the States, Branston Pickle is difficult to find and when you can find it, it is super expensive.  Does anyone have a tried and true recipe that is close to it?

branston pickle recipe?
Portlandia

spiced pickled beets, and roasting more tomatoes

I completely forgot to post about the beets I pickled.  It's kind of a good thing I did, because I just tasted them, and the recipe is a keeper!

I used the recipe "Easy Spiced Pickled Beets" from The Complete Book of Small-Batch Preserving.  The addition of cloves, allspice and cinnamon really make it special.  I love beets, and I like regular plain old pickled ones, too.  But glad I tried this recipe.

spiced pickled beets, and roasting more tomatoes

All sorts of tomatoes are being roasted today.  Not just Romas, but slicing ones, too.  I'm really disappointed because one of the reasons I planted so many varieties of tomatoes this summer was to conduct taste tests.  But they all taste blah.   Well, maybe next year will be better.

more cucumber pickles

So, my last post was about attempting to ferment cucumber pickles.  The update is -- I freaked out, and ended up composting them all.  I wasn't sure if what I saw on the top cucumbers was mold or something that was supposed to be there, so I just tossed them all.  Plus I remembered that I actually don't like fermented pickles much.  I do love sauerkraut so when I gather up my nerve, and research more, I'll try that instead.

In the meantime, I picked up a new canning book - Southern Living: Little Jars, Big Flavors.  Last week, using the "Dill Pickle Spears" recipe, I processed six wide-mouth pints.  Now I really like wide-mouth Mason jars, but they don't fit well in my canning pot - they touch too much when there are six of them, esp at the lid, and I was fearful that the jars wouldn't seal properly.  What I may do next time is do three of each - three wide-mouth and three regular ones.

These dills are absolutely amazing!  I am not sure if it is the recipe or the freshness of the cucumbers (I got the cukes at our Farmers Market), but I'm definitely going to do this one again.

I then tried the "Bread-and-Butter Pickles" recipe.  Here's a photo of the cooking process for this recipe:

more cucumber pickles

This recipe gave me 6.5 regular mouth pints of pickles.  Even though I should have let them sit a little longer (the 1/2 pint I popped in the fridge once it was cooled, and it was from this jar that we tasted them).  Another crowd pleaser!

Looking forward to trying more recipes from this book.  Two for two so far!

more cucumber pickles


fermenting pickles

For some reason, I have been a little scared to try fermenting pickles.  I don't know why - maybe the  line in many recipes that say something like this "If scum forms on top of the brine..."

I'm trying the "Half-Sours by the Quart" from The Joy of Pickling by Linda Zeidrich.  Actually since the jar I'm using is nearly double, I just doubled the recipe.

I have to wait a week or so to find out what they taste like, and I hope that I don't have to skim off too much scum!

fermenting pickles

the cucumber pickle from dehydrated cucumber experiment

I really don't know why I dehydrated cucumber.  And probably will never again.  Zucchini on the other hand - well, I just toss it into stews and it works great.

the cucumber pickle from dehydrated cucumber experiment

What I did was make some pickle brine (from a tested recipe), and then put the dried cucumbers in the pot and heated it all up together.

the cucumber pickle from dehydrated cucumber experiment
dehydrated cukes in bowl - not in the pot o' brine yet

After the jar had cooled a bit on the counter, I popped it into the fridge.  Refrigerator-type pickles.

A few weeks later, I tasted the pickles.  Oh my, they are really really really sour. Maybe I'll use them in a relish or something.

the cucumber pickle from dehydrated cucumber experiment

The cucumbers seemed to re-hydrate okay.  But next time, if there is a next time, I'm going to use a bread-n-butter brine recipe.


curried green tomato pickle

Boy oh boy do we have a lot of green tomatoes!  I was afraid that it would freeze last night (which it didn't btw) so I harvested all my larger green tomatoes from our garden.

Here's three pints of curried green tomato pickle.  It looks reddish because 1) there were a few green toms that were starting to ripen and 2) the spices added plus the apple cider vinegar added a little red hue to the mixture.

This recipe is from The Joy of Pickling by Linda Ziedrich.  I have made this before and I recommend it!

curried green tomato pickle

sliced pickled okra

Remind me never to plant okra again.

I do like it - but three plants of okra is way too much. I actually wanted to grow okra because I adore okra pickles, but they got away from me and some grew way too large. And now they're flowering.  Oh the flowers are pretty; I need to take a photo of them.

Because so many got away from me and grew way too large, I decided to cut them into small pieces and pickle them.   I used the recipe Pickled Okra from Marisa McClellan's Food in Jars cookbook (I didn't add the lemon slices because I didn't have any real lemons last night).

Well, they're not the prettiest jars in the world - a bit cloudy probably due to the slime!  I'll wait a week and see how they taste.

sliced pickled okra

pickle timepickledapples, beets, and Hell on Wheelsbranston pickle recipe?spiced pickled beets, and roasting more tomatoesmore cucumber picklesfermenting picklesthe cucumber pickle from dehydrated cucumber experimentcurried green tomato picklesliced pickled okra

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