I swear, I was doing this before it got mocked on Portlandia
This year I joined a CSA, which is really great aside from the fact that you have 10-20 pounds of veggies dumped on your doorstep at once.
Like our forbears before use, I have been forced to start pickling veggies to avoid spoilage and, you know what?
Its really fun...
I've been making a lot of traditional lacto-fermented pickled (sauerkraut, kim-chi, dill pickles, etc.)
At the moment, I have a couple batches of carrot dill pickles going, along with a bunch of garlic scapes and a BIG batch of preserved lemons.
There's a weird little store in New Hampshire that (basically) installs fermentation locks onto gasket topped french pickling jars.
Makes the entire process quite simple.
http://www.pickl-it.com/
Better yet, the covers that they make can be mixed and matched with the standard jars you get down at the local discount store.
(Buy 2-3 of the ones from pickl it, and then get whatever other ones you want for cheap)
I'm having a blast and producing some quite good food...
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We can pickle that...
#2
Posted 2012-June-12, 11:57
Richard,
My sister-in-law preserves much of my brother's garden. A couple of her specialities are pickled watermelon rinds and pickled pumpkin rinds. I don't know how to do it but can attest to the tastiness factor - yum, yum.
My sister-in-law preserves much of my brother's garden. A couple of her specialities are pickled watermelon rinds and pickled pumpkin rinds. I don't know how to do it but can attest to the tastiness factor - yum, yum.
"Injustice anywhere is a threat to justice everywhere."
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