Can-o-Rama 2013

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This past weekend was pretty much dedicated to canning. Homebrew Husband and I did this last year (see: Can-o-Rama 2012). Dedicating a solid weekend to putting up staple foods like pickles and tomatoes can be a bit of a whirlwind, but it feels fantastic to take the pantry from nearly-bare to nearly-full in 48 hours. [Continue Reading...]

Stir-fry of Pickled Green Beans with Ground Pork

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This Chinese inspired skillet stir-fry gets its distinctive flavor from the sour pickled green beans. These are beans that have been traditionally brine pickled through lacto-fermentation, rather than quick pickled with vinegar. Any fairly sturdy sour pickled vegetable will work very well in a dish like this. I adore lacto-fermented turnips with beef and chili [Continue Reading...]

Turmeric Garlic Dill Pickles by Popular Request

Turmeric Dill Pickles (2)

I have gotten a lot of requests for the recipe for my new favorite Turmeric Garlic Dill Pickles since mentioning them in my Can-o-rama post. Ask and ye shall receive, friends. Turmeric Garlic Dill Pickles 8 lbs small pickling cucumbers Pre-Soak: 3/4 cups pickling salt 2 gallons cold water. Brine:* 8 large cloves garlic (or [Continue Reading...]

Can-o-Rama 2012

Can-o-rama 2012 (1)

It’s 1:43 AM Monday as I write this. The past 56 hours have been a Can-o-rama from “where’s-my-coffee?” to way-past-dusk that has precluded the writing of any witty or useful blog posts. I’m eating good cheese with a spoon, too tired even to drink the well-deserved pour of wine next to me. I got nothin’, [Continue Reading...]

Culture Your Cukes: Lacto-Fermented Pickles

My pickling cukes are starting to come on, which means it’s time to get cozy with your friend and mine – the¬†beneficial¬†microbe! I am a tremendous fan of pickling through lacto-fermentation. Think of it as yogurt making with vegetables. Beneficial bacteria chomps down on the natural sugars and starches in the vegetable and converts it [Continue Reading...]