Well if my WordPress stats are any indication, an awful lot of people are looking for recipes for full sour and half sour pickles. I am very happy to oblige. Last week I checked on my full sours daily, and once they started to take on that pickley olive green color, I started slicing off a little slivers from the end of one of the cucumbers to sample a taste. By Sunday they tasted just about right to me, so I decided it was time to transfer them to jars. Continue reading
When I started canning, one of the first things I put up were dill pickles. I love making pickles, and I’ve always loved eating them, but for some reason I was never really very interested in eating the ones I made. It took a few years and a little bit of reading up on pickling to realize that I was doing it all wrong. The half-sour and full-sour (or kosher dill) pickles I grew up eating in New York did not come from a jar full of vinegar. Though there are countless recipes for “kosher dill” vinegar pickles out there, the only way to make a real kosher dill pickle is by fermentation. Continue reading
All through June it always feels to me like we have the whole summer ahead of us and it’s never going to end. Then the Fourth of July comes and goes and suddenly summer begins to feel like it’s slipping away. This week as we approach mid-July that feeling is creeping up on me, but I am taking comfort in the fact that here in New England summer eating has hardly begun. Continue reading
So what else is happening in the garden this month? Earlier in the week we talked about beans and spinach and chard.
The real star of the garden this month are the Blue Podded soup peas. They have long since outgrown their trellis, and the vines are covered in beautiful deep purple pods. These peas are for drying, not for fresh eating, so as tempting as it is to pick them, I have to wait for the pods to dry out. I only wish the sugar snaps and shell peas were so prolific! Continue reading
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