Tag Archives: pickles

Garlic and parsley pickles

A slight variation on the standard naturally fermented garlic sour pickle, this time with parsley instead of dill. I do really like parsley, so I’m curious to see how these turn out. Garlic and parsley pickles 5% brine (50 g … Continue reading

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Assorted Links 8/22/12

Plenty of great things out there. Here’s what caught my eye in the past few weeks: Smoked porchetta di testa (From Belly to Bacon). Dill pickle gear (Food With Legs). How to Smoke Salmon (Hunter Angler Gardener Cook). Go Pig … Continue reading

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Barely Pickled

Nope, not an afternoon of gin-and-tonics, and not Hendrick’s pickles (an idea via From Belly to Bacon that’s brilliant on a number of levels). That’ll have to wait for another time and another post. But these are quick pickles, truly … Continue reading

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pickled peppers and pig’s ears

So here’s steps 2 and 3 of project pig’s ear, and a quick new favorite technique (well, old technique actually) for pickled peppers. 

Posted in brine, cure, offal, pickle, pork, pressure cooker, smoke, Uncategorized, vegetables | Tagged , , , , , , , | 2 Comments

What To Do With Your New Kitchen Toys

I mentioned to the folks on Twitter and our Facebook page this week that my brother Paul made me a cold smoker for Christmas, which I’m pretty excited about. It’s the same kind of rig that he put together last … Continue reading

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Refrigerator Pickles

There are many different versions of the “refrigerator pickle”. They are quick and easy and require very little effort. I actually made these over the summer and I am now just writing about them. Here is a quick version that … Continue reading

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The Natural Pickle – sour garlic dills

I just put up a quick batch of garlic dill pickles after getting some kirby cucumbers at the farmers market from our CSA (Gazy Brothers Farm). This is a pretty straightforward naturally fermented pickle, using a 3% brine with aromats … Continue reading

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Produce Preservation: bread & butter pickles

We’d like to welcome our friend Eric to the blog. He’s our resident brewer, and he’s been waiting in the wings as I’ve been pestering him to write since last November. I’m happy to live close enough to him to … Continue reading

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A Rookie Post on Ramps

Smoke, cure, pickle, forage? I’ve never been much of a forager. The one exception is from when I lived in California, up and out of the valley in the Sierra Nevadas, east of Chico. Before I started teaching I studied birds … Continue reading

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Digging into Momofuku

This book is awesome. It’s pork-centric, old fashioned Korean food in some ways (which is great), pan-Asian in others (also great), and it takes those traditional culinary roots and expands on them, rather than being bound by them. Did I … Continue reading

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