If there’s any specialty of this blog, it’s not gardening or sustainability or Northwest politics or seasonal cooking or local cheerleading or events or complaining a lot. It’s pickles. We’re not quite at that magic time of the year in Oregon yet, but I see from the hits on my blog that other places in the country have hit pickling time with a vengeance.
Suffice it to say, I always have pickles on hand, and I spend the whole year pickling.
Throughout summer and late into the fall, I put up crocks and crocks of red and white sauerkraut. Some of the sauerkraut I can and give as gifts, and other jars I leave fresh in the refrigerator, where they last for months.
Also for winter eating, I make crocks and jars of fermented and vinegar dill pickles with giant bags of perfectly sized cucumbers I buy at a local farm and my own horseradish or grape leaves, plus full heads of garlic. I make dill relish every other year. The fermented dill pickles have delicious juice that I use all year ’round in potato salads, as a marinade for salmon, and to deglaze pan-roasted fish or shrimp.
In autumn, I restock my tomatoes, salsa, and ketchup supplies. As it gets colder, I turn the rest of the green tomatoes into pickles or salsa. I used to use all my sweet and hot peppers to make the pepper-eggplant spread ajvar (for freezing) but my new tradition is to put up a few half-gallon jars of hot peppers to ferment and make hot sauce after many months of fermentation.
In winter, when I see the citrus fruits at their best, I make a couple of jars of salt-preserved lemons and lemon zest vinegar (to use in a pinch when I’m out of fresh lemons), and, occasionally, marmalade. I turn a 5-lb. bag of local dried Fellenberg or Brooks prunes into pickled prunes, to eat with winter roasts. I stew some of the sauerkraut in Pinot Gris (and save the Riesling for drinking — life’s too short to waste good Riesling) and eat it with kielbasa and other smoked meats. If I remember, I corn a brisket for St. Patty’s day in March. I make mustard and horseradish relish from my horseradish plant’s roots.
As soon as the spring produce starts coming in, I make refrigerator pickles: salted savoy cabbage, cucumber quick pickles, chard stem pickles. Flavored vinegar-making also begins in spring with the little purple pompom chive blossoms and tarragon, then ends with wild blackberries, Concord grapes, and cranberries in the fall. Starting in May, I put up the requisite asparagus pickles and dilly beans; I love giving the jars of slender, perfectly straight crisp vegetable crunchies as hostess gifts for parties throughout the year. Cauliflower pickles are a standby, as well — the purple cauliflower makes a vibrant magenta pickle. Each time I make a vinegar brine for canning pickles, I do a double batch, then use the excess brine for refrigerator pickles made of whatever is on hand: baby turnips, carrots, beets, kohlrabi, brussels sprouts…
It’s hard to believe, but we eat them all.
Here are my pickle recipes, indexed, if you’d like to try some or all of these ideas! All of the canned pickles are produced using tested, safe recipes that are approved by the Master Food Preserver program, with which I’m a certified volunteer. The fermentation recipes are not USDA-approved, but I have made them all many times.
- Beet stem relish, pickled
- Beet kvass and fermented borscht
- Blackberry kvass
- Camembert, Czech pickled cheese (Nakládaný Hermelin)
- Chard stems, pickled
- Cherries, pickled
- Chowchow, fermented
- Corned beef or tongue
- Cucumbers, fermented half-sour dill pickle – tips
- Cucumbers, canning fermented dills
- Cucumbers, canning vinegar-pickled dills
- Cucumber, refrigerator dills
- Cucumbers, senfgurken mustard pickles or Slippery Jacks – overgrown yellow cukes
- Ginger (Japanese gari, for sushi)
- Green beans (see long beans, Sichuan fermented)
- Kim chi, silky napa cabbage
- Kim chi, radish
- Kim chi, white with napa cabbage and Asian pear
- Kvass, fermented fruit drink
- Kvass, fermented soured beet drink
- Kvass, fermented soured rye bread drink
- Kvass soups, okroshka cold vegetable and melon/cucumber with shiso
- Lemons, salt-preserved
- Long beans, Sichuan fermented
- Lotus root, quick pickled
- Marionberry, pickled and Marionberry-Thyme Vinegar
- Mexican gherkin (mousemelon), pickled
- Mustard greens, fermented
- Mustard seeds, pickled
- Peach chutney, smokin’ hot
- Peppers, fermented
- Peppers, fermented hot sauce
- Potato salad, German pickle juice
- Prunes, pickled
- Salsa, fermented
- Shiso kim chi and salt-cured shiso
- Sourdough pancakes with sourdough starter
- Tomatoes, canning with acid
- Tomatoes, green (chutney, salsa, dill-pickled, oven-roasted, fried, plus link to pie filling)
- Tomatoes, green (fermented chowchow)
- Tomatoes, red (fermented salsa)
- Tomatillos (see Tomatoes, green)
- Vinegar, flavored, master recipe