This time, we're focusing on pickles. Pickling is a preservation method that uses vinegar or a brine and versions of pickled vegetables, fruit, fish and meat can be found throughout the world. Whether you've wanted to try your hand at tsukemono (Japanese pickles), kimchi (Korean), Moroccan preserved lemons, pickled watermelon, good old kosher dills, or any other pickle, now is the time to do it!
There are no restrictions here - let's talk about refrigerator versus 'canning' in a hot water bath. Let's argue the merits of vinegar versus salt. Whatever we do, let's help me figure out how to make my grandmother's dill pickles!
There are a few topics on pickles/pickling, including a topic about half and full sours, one on pickle terminology, this topic looked for perfect pickle preparations, and this one introduced a new, quick pickling technique, and most recently, we've had some pickle chat in the Cradle of Flavor cooking topic. If that's not enough inspiration for you, reading Fruit of the Brine, a Tangy Memoir may be just the trick. And don't forget to check the 13 recipes in RecipeGullet!
One last thing. If, like me, you haven't pickled anything since you were five, I've asked for and received a few book recommendations:
- Quick Pickles by Chris Schlesinger and John Willoughby
- Ball Blue Book of Preserving
- The New Preserves : Pickles, Jams, and Jellies by Anne V. Nelson
- Pickled: Vegetables, Fruits, Roots, More--Preserving a World of Tastes and Traditions by Lucy Norris and Elizabeth Watt