I came across some pickling cucumbers through a friend of a friend of a friend. There are always too many cucumbers!
I roughly followed this fermented pickle recipe (and by roughly I mean I threw some salt and water in jar and the next day I added, without measuring, some pickling spices). It seems to be going well though as within a day tiny bubbles were forming at the surface and within 3 days the jars were smelling like pickles.
These photos are the pickles at four days. I can't wait to try them!
Have you made fermented pickles?
I pine for Daikon radishes in grocery stores. This creamy white exotic vegetable evokes visions of .... Daikon radishes don't evoke any vision in me. I have no clue what to make with Daikons - and it makes me sad. That's why I was so glad to come across this recipe for Daikon and Mustard Pickles last MoFo. It may have taken me a while to make them, but actually buying that Daikon, and not just fondling it, made me happy!
I didn't have all the ingredients that the original recipe called for. I just hadn't had any call to buy dried mango powder before! Also, these pickles SMELL but are worth it!
Check out the original recipe here: Vegan on the Prowl
Come visit me at this year's Canzine - mention that you read my blog and get a free zine!
After a few grape picks one realizes that there are only so many things to do with a bounty of grapes. I've made a store of grape jam and these lovely green grapes were to perfect to squish and boil so pickling it was. Pickling creates an entirely new phenomena - sweet and delicately flavored.
Pickled Grapes:
500 ml jar full of stemmed grapes
1 cup white wine vinegar
1 cup sugar
1 1/2 t mustard seeds
1 t peppercorns
1 cinnamon stick
1/4 t salt
Bring vinegar, sugar and spices to a boil. Let cool. Pour over grapes. Refrigerate for a few days before tasting.
