After years of gardening and putting food up, things start to get a little predictable. There are certain things you require for the larder, and they get made every year. It’s usually basic stuff: your tomatoes, the pickles you like, your favorite jams. But the harvest gives you a goose every year to keep you from falling into a rut: more green tomatoes, some starchy peas you don’t really like, or you just get a hankering for something new. Here are a few of my more interesting pickles of this summer, to add along with last week’s pickled figs.
Quick Green Tomato Pickle: I made this super easy recipe from Linda Ziedrich’s Joy of Pickling. I must have a simpatico tastebud with the Mennonites because I like these strong-tasting pickles. They remind me of a similar tasting Mennonite recipe for Dutch Spears that I like from the same book. I like the super sour and sweet aspect of it, along with the onions which add a savory component. These do need to sit for the flavors to meld—a friend asked for the recipe on Instagram, and I needed to think about it before recommending the recipe. Now I’m all thumbs up.
Dill Pickle Kraut: Oh my goodness, this is so good. One day I had a lightening bolt idea of adding cucumbers and dill to my sauerkraut. Of course, many folks had already had the same brilliant idea. And brilliant it is, if not original. Basically, you are thinly slicing a cucumber into your kraut, and adding dill. It’s killer on a sandwich! Try this recipe.
A funny thing happened to this batch of sauerkraut: the brine ended up being thick, and a little viscous. I wasn’t terribly concerned because the vegetables were crisp and not soft or slimy which is an indication your ferment is off, but to make sure I googled it and found this post about this sauerkraut condition. Have you ever had a thick brine? Gosh, I love the internet.
Pickled Peas: So, I have been growing these purple podded peas. They are very pretty, easy to grow and prolific. But, actually? They don’t taste great. I find them a bit starchy and not very sweet. I wondered if pickling might help. I made them according to a pickled nasturtium pod recipe (try this one) and they are actually quite good! Maybe I’ll grow them again. I got the seeds initially from the Hudson Valley Seed Library, but they don’t have them anymore. Maybe they didn’t like the taste either?
Cold Fermented Pickled Tomatoes: I saw this posted on a Facebook group I’m in that Ken Albala leads (The Cult of Pre-Pasteurian Preservation and Food Preparation) and I knew right away I had to make them. I wasn’t the only one. They are very good, slightly fizzy. I wonder if mine are firm enough? I’ve never had the real deal in Russia, so I will have to feel satisfied with it.
I must say, in conclusion, that I’m a bit pickled out. Our joke these days is this:
Q: What’s for dinner?
A: Well, we have tomatoes or pickles…
What were your exciting pickles this year?