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.

  • John Atkinson

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

  • http://www.kevinkossowan.com/ Kevin

    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.

  • http://lavidaleipprandt.blogspot.com Katie

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

  • Mary

    Love this post. Love everything actually.

  • Mmaza

    Why have I not ever  made saurkraut? Too easy.

    • Anonymous

      This summer!

  • allison anastasio zeglis

    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? 

    • Anonymous

      Thanks Allison! I don’t know if I posted that recipe, I will when I
      get a few minutes. Thanks for watching

      • Hernan

        please find the few minutes. id like to have it.