Tags » Pickled

Garlic and Nasturtiums

When it comes to making pickles, I often think big: pounds of produce, half-gallon jars for fermenting, multiple batches of quart and pint jars for canning, and hours spent cleaning, preparing, and processing. 1,254 more words

Recipe

Mystery Produce and Jalapeno Pickles

This week I picked up another abundant “mystery box” of produce from Mariquita Farm. Everything in the box I will use, however, the volume of marjoram and Napolitano basil (which turns brown quickly when warmed, bruised or cut so it’s not ideal for pesto) will take some creativity in order to use before rotting. 154 more words

The sober sailor is back!

No need to tell you where I have been as I’m sure you can all guess. But I will tell you anyway. I fell of the wagon and lost my way. 489 more words

Diary

Can you can it?

As much as 90% of the food canned at home in Alaska is salmon. I totally made that number up, but it is an educated fabrication, given my years of observation on the subject. 402 more words

Beet Greens

Refrigerator Pickles

I don’t advocate small-batch canning, but I am a fan of quick and easy pickling that fills your refrigerator one jar at a time. If your only experience with pickling is opening a store-bought jar, then refrigerator vinegar pickles will convert you to homemade. 1,152 more words

Recipe