On Friday night, I went a little pickle-crazy. The refrigerator situation around these parts was getting a little out of control, and so I pulled everything out of the fridge that could possibly be pickled, cooked up a couple batches of brine and kept the canner going steadily for a good two hours. The result was over a dozen jars (mostly pints, but a few half pints too), of pickled cucumbers, garlic scapes, kohlrabi, white turnips, and beets. I was up far too late, but it was incredibly satisfying nonetheless. Now links!
- Rebecca from Cakewalk makes a handful of preserves and infusions with currants, all while nine months pregnant.
- I wish I’d thought to flavor my kombucha with strawberries while the local ones were still around.
- Brandied blackberry jam. Sounds like a fine idea to me!
- I just picked up a half-bushel of apricot seconds this morning, and so think that Shae’s honey-sweetened apricot jam is very much in the cards for me.
- Speaking of apricots, this strawberry apricot jam seems like a lovely way to go too.
- Lacto-fermented golden beets with cumin and basil. Sounds pretty darn amazing to me!
- Many years ago, my family had a Russian restaurant here in Philadelphia and my grandmother used to tell stories about how they always served strong black tea with sour cherry preserves on the side as a sweetener. I have a flat of sour cherries in a borrowed refrigerator as I type, and tomorrow, I’m making Sofya’s version of these classic Russian sour cherry preserves.
- Artisanal ketchups were all the rage last week at the Fancy Food Show, but we preservers know the best way to go is to make it yourself. Joy the Baker’s spicy homemade ketchup sounds like a particularly tasty option.
What have you guys been cooking up lately? Tell me about the things that you’ve been making and preserving this summer so far!