Sunday, October 12, 2014

A Morning of Pickling



This. Plus, seven pints of beets and one pint of carrots.

4 comments:

  1. Yum! Do you just put this on your counter? Like fermented pickles?

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    1. That's exactly what it is - sour pickles. Sandor Katz calls it a "mixed vegetable crock." I'm really excited to see how the carrots and broccoli turn out, and how much the hot peppers affect the overall taste of the other vegetables. It's fun experimenting :).

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  2. So how does this work? You just layer everything in a giant jar and cover with vinegar?

    Our lone persimmon tree had the biggest crop I've seen this year—without a companion, pollination is hit or miss and mainly miss—and we got a couple pints of freezer jam out of it. We'll be covered in pears before too long.

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    1. The vegetables don't have to be layered. That's just the way I did it, because I was cutting each type and then putting in the jar.

      The basic recipe is garlic and grape leaves go in the bottom, and then the rest of the vegetables on top. It's not vinegar, but rather salt water - a brine, essentially. It sits on the counter for a few weeks, and then, when everything is pickled, I put it in the fridge.

      I make sauerkraut the same way.

      Persimmons sound wonderful ... and pears! I had one fig on my tiny fig tree, but the berries always do well, and I'm pretty sure the apples are going to go gangbusters soon ;).

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