This is all the pickling I did this summer. I think I got everything in here. As long as you don’t count the pickled sour cherries, which I think of more as dessert or a snack than as accompaniment to BBQ fare. sure, they look a little neon, which is creepy, but they tasted delicious…
From left to right: Sweet-and-sour pickles, fermented sweet summer turnip threads with Szechuan peppercorns, zucchini pickles with turmeric, mustard seeds and apple cider vinegar, Classic dills, and dill zucchini pickles. Quite the summer of pickling. I met a pickler yesterday with the best two-week dills I’ve had in a long time. $1 for a pickle on a stick.
Not too brine-y, and still crunchy! He’s self-taught, uses a pH metre, and buys in bulk from a Mennonite farmer once a week. He sells in Trinity-Bellwoods Farmers’ Market every Tuesday from 3pm-7pm in Toronto. And he’s very nice. And he made onion chutney this week. And he doesn’t use pectin. Nothing really exotic, but simple, $7 250mL jars of preserves. Watermelon in a kind of syrup. Elderberry syrup. Some of the higher pectin fruit are more jam-y, but he recommends using leftover syrup in salad dressings and sauces. Smart preserver. I trust him. Buy your strawberry and raspberry jams there. He uses white sugar, yes, but mostly for flavour, and no more of it than he needs. As a pickler and preserver (can I say that?) I trust him.
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