Finally got around to pickling earlier this month, using some of the great vegetables from our Two Small Farm box, as well as a bunch of things I picked up at the California Avenue Farmer’s Market. Using Joy of Pickling, a book I reviewed last year, I made four kinds of pickles – Dilly Beans, Bread and Butter Pickles, Zucchini Bread and Butter Pickles, and Pink Pickled Cabbage and Cauliflower. Since I used red cabbage and purple cauliflower, I think it will be even more pink that normal!
The B&B and Dilly Beans need a couple weeks to setup, so I won’t get a chance to know how the two different types of bread and butter pickles turned out until September. I did a post about an old family recipe for Zucchini Pickles last year, which is almost exactly the same as the one in Joy of Pickling. The Pickled Cabbage and Cauliflower was ready after 10 days, and it is now stored in the fridge. The easiest of the 4 pickles, it is very vinegary and tart. Not sure exactly what to serve it with, might have to start experimenting.
Are you pickling this summer? Anything special? For inspiration, check out what my food blog friend Sean, of Hedonia, has recently started – a new community blog, Punk Domestics, celebrating everything that is fun about preserving, canning, curing, and creating food at home.