Category: pickling

Ready for rhubarb: baked & pickled.

Bowl of rhubarb (click through for two rhubarb recipes)

Rhubarb comes and goes very quickly. It’s fleeting, rhubarb season. You simply cannot just walk into a store here and get rhubarb any time you want during the growing season. It sells out of the markets & supermarkets almost immediately. My mother absolutely LOVES rhubarb, and the season usually coincides with Mother’s Day, so I try and get some to make her something special. When I find it, I try to grab it. But if its not the greatest quality, or if its on the pricey side, I skip it. The stalk I bought for these two recipes was pretty huge, and I paid a little over $2.00 for it. It went into these pickles and also the next recipe which you’ll see in a few days (so keep that in mind).

So yes, in this post, it’s a two-for-one. One rhubarb cake recipe, and one pickled rhubarb recipe. First, the cake!

Rhubarb cake.

Rhubarb is really, really pretty. There are two main kinds; the bright pinkish red kind (this one) and the light pink and green kind. And then there are a bunch in between, of course, but those are the two main color types you’ll find in your store/market. Both colors are fine for any purpose, so long as you be sure to cut off all the leaves, if they come with them still attached. Rhubarb leaves are poisonous! This is especially important to remember if you buy your stalks from a farmer or a farmer’s market, or get them from someone who grows it. I know the brighter pink ones are more “attractive” aesthetically, but the pinkish/green ones can be very pretty too. I like to use a mix if I can find both.

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Quick pickled giardiniera-style veggies.

IT’S SPRING! Oh man. Spring, how I’ve waited for you. Can we be best friends? Okay, maybe not, but can I at least try to jar you up and save you? Forever and ever and ever?! *siiiiiiigh* I don’t know, maybe winter just felt too long this year, maybe I’m just in an overly romantic mood since I’m only married for about, oh, 10 days… whatever it is, it feels so good to have SPRING here. It’s been an unseasonably cold spring so far, but this week it’s supposed to be in the high 60°’s F. Exciting!

Spring means summer is coming. Summer means sunshine, longer days, and veggies. Fresh from the garden.

Mixed vegetable giardiniera for spring.

A lot of people hear the word “giardiniera” and cringe. In Italian families, it’s often taken for granted and force-fed to you. It’s also most commonly found crammed flavorlessly into mass-produced jars in an aisle in the supermarket. But it doesn’t have to be that way! We can take it back!

Not to get all Norma Rae, but for real. Giardinera can be a delicious and wonderful way to preserve and make use of any extra veggies you may have, or just ones you want to use to create a beautiful looking jar. Giardiniera means pickled vegetables, or pickled “garden” (giardino). It’s also known as “sottaceti”; or “under vinegar,” which basically leaves it open to a lot of interpretation. So you can use really any mixture of vegetables that strike your fancy. It doesn’t even have to resemble a traditional giardiniera!

Mixed vegetable giardiniera- or pickled veggies!

Is that not beautiful?

There is no reason it has to be flavorless, or boring, either. But I’ll get to that in a second.

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Tart, sweet & spicy apple rings.

Spiced canned apple rings.

You’re seeing apples everywhere aren’t you? They’re crazy this time of year. And when you live in a state like New York that’s known for it’s apples, you really see ’em everywhere. It’s almost as bad as pumpkin (which has already been popping up, too). And I’m sure you’re thinking, “I’M OVER IT.”

This recipe is a bit different than your average September apple-fare, however.

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Hashtag caraway pickles, hashtag end-of-season garden.

Summer might be over, but the weather begs to differ. My garden is in full swing- cucumbers and tomatoes all over the place, green beans like crazy, banana peppers quicker than I can keep up with. Literally I picked 4 of them on Sunday and three more today. But I know it’s nearing the end, so I’m trying to enjoy them. And if I can’t do that, then get them all preserved or used up as fast as I can.

I made this big ol’ jar of pickles specifically for my dad. Other than me, he’s the only big caraway seed fan in the family. Sad thing is, I don’t like pickles. So this is allllll him. It’s a really easy recipe that doesn’t require canning, so you can make it and toss it in the fridge to let it sit a few days. I just put it in a repurposed spaghetti sauce mason jar.

It’s excellent with pork, or on sandwiches. Plus, because of the cinnamon & caraway, it somehow reminds me of the fact that autumn is coming.

Caraway seed pickles.

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Pickled green tomatoes, Italian style.

The garden was crazy this year, thanks to our big ol’ raised garden bed. So when things started to get super cray cray, I decided that the best thing to do once I had a harvest of more than just two tomatoes at once, was make salsa & bruschetta.

Beautiful green tomatoes.

But of course, sometimes you just see those green tomatoes hanging out there… and you wanna pluck ’em off & use them, too. They’re so cute & small & round. And then there’s all that fresh basil & oregano that’s just waiting for you to keep picking it…

A girl’s gotta do what a girl’s gotta do.

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Retro-style Indian “lime pickles.”

Retro-style Indian lime pickle recipe from a McCall's cookbook supplement from the 60's/70's.

Retro-style? Salad oil? Lime pickles? What the hell is this?” That’s probably what you’re thinking reading this recipe. And I don’t blame you, really. But you should get the backstory before you think I’m totally insane.

Because lime pickles are totally a thing, and this is indeed a vintage- or “retro”- recipe.

A few months ago on a really rainy, chilly, gross Friday night, Jay & I stopped in to one of my favorite thrift stores. There wasn’t much to get. I was a little disappointed. Until he found a stack of 1960’s/1970’s McCall’s magazine cookbook supplements! SCORE!

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Q & A time: why aren’t my pickles crisp? … and more!

Why aren't my pickles crisp? And other burning questions- answered!

You probably thought you were so smart. You looked everything up, or bought a book. You sterilized your jars, you made sure to boil your brine, and you washed all your produce thoroughly. You used your canning rack & processed them, and proudly went to open a jar a few months (or days) later and…

Limp pickles. Gross, limp, soft pickles.

I feel your pain, and I’m here to help.

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