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.

9 responses to “Episode 27: Pickles”

  1. John Atkinson says:

    What about Guss? Pickles DIY, Making pickles look easy and smooth. Where is the written recipe? Can you make a smaller batch?

  2. Kevin says:

    Love it. The more I eat locally [ie the more I'm able to produce loads of produce on my city lot], the more I value simple food preservation – pickling being an important piece. Really glad you tackled this one.

  3. Katie says:

    This was so interesting. Jealous that my tiny garden didn't produce enough cucumbers to make a huge batch of yummy pickles.

  4. Mary says:

    Love this post. Love everything actually.

  5. Mmaza says:

    Why have I not ever  made saurkraut? Too easy.

  6. allison anastasio zeglis says:

    i’ve caught up on all the new recipes and am now filing through the old ones that i’ve yet to watch.  i love every single one, and i hate when they end.
    have you posted a recipe for this beet relish anywhere? 
    allison

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