Season 1

Episode 27: Pickles

The end of summer is all about dealing with the huge bounty that the garden or farmer’s market dished up.   To answer the question of what to do with a hundred cucumbers, a giant bag of onions or a dozen head of cabbage, there is a very simple answer… preserve.

In the kitchen of France 44 (where I make charcuterie), I pickled my way through some of the farmers’ most common market goods.  Making the tastes of summer last into the days of wind chill.

The preserves I made will be available at France 44 and St. Paul Cheese shops, but I encourage you to make your own — It’s really simple and there’s still a little time.

For shelf stable pickles and preserves I would recommend buying a book and following the proportions of the recipes and timing.  Sugar, salt, acid and cooking time are all very important to prevent botulism.  For fermented pickles and sauerkraut its a lot easier, just make sure your ingredients and containers are clean and you follow the simple brine and salt ratios.  Some good books include: River Cottage Preserves, Putting Food By, Ball Complete Book of Home Preserving, Wild Fermentation, and I’m sure there are a lot more.