For me, every gardening season brings its own unique excitment and pleasures, and right now I’m re-experiencing the joys of the first summer produce. Ripe tomatoes, snappy beans, tart tomatillos—I love them all. This year, with the increased yields due to our raised bed garden, I’m eager to really dive in and start canning, pickling, and otherwise preserving the fruits of my labor. In the meantime, I’ve been discovering inspiration at the farmers market. While shopping a few weeks back, I selected a bag of Kirby cucumbers. These are the cute, chubby cukes (I think of them as the Golden Retriever puppy of the vegetable world) and they are meant for pickles. I wanted to start out with something easy and refrigerator pickles fill that bill. I’d been casting around for a good recipe/technique. One was too sweet. Another rendered my crisp little cukes into tasteless mini-blimps hued an unappetizing grayish green. Finally, I tried Ted Allen’s recipe from his fun new cookbook In My Kitchen: 100 recipes for food-lovers, passionate cooks, and enthusiastic eaters. This was it! An abundance of whole spices like coriander and mustard seeds along with plenty of garlic and chile peppers make for the crispy savory pickle of my dreams. I was planning to include a photo of my latest batch but I’m a little embarrassed to say that the jar already looks pretty picked over since, at my house, we can’t seem to stay away from it. Here’s an image of the recipe from the Food Network website. You’ll see that Ted’s pickles include cauliflower and carrot. I have used only cukes so far – with great results – but now that I have the technique more or less mastered I am looking forward to trying it with other types of produce.
Pretty much anyone who knows me knows that I love kitchen oriented “projects.” Does that describe you too? If so, DCPL has resources to help. I’m amused to look back and see that I posted on this exact topic just a little over a year ago, but I suppose that’s a testament to my seasonal enthusiasm. Here are some new books that will be of interest to those just coming to canning and preserving as well as those more experienced in the art of putting food by.
Food in jars: preserving in small batches year-round by Marisa McClellan
Can It, Bottle It, Smoke It: and other kitchen projects by Karen Solomon
Canning and Preserving All-In-One for Dummies by Eve Adamson
As an aside, one of my ongoing kitchen projects has been making a batch of yogurt every week. The technique involves no exotic equipment—just a saucepan, a bowl, a strainer, and some porous cloth—and the only ingredients are milk and a spoonful of the current batch of yogurt. It’s so easy to do and makes an absolutely delicious quart of Greek style yogurt. I learned how from Jennifer Reese’s wonderful book Make the Bread, Buy the Butter: what you should and shouldn’t cook from scratch – over 120 recipes for the best homemade foods. This book is very entertaining, often hilarious, and it truly does tell you what costs less or tastes better to make and what you’ll do better to buy. Highly recommended!