Brining cucumbers.

I have really been feeling good about all of my food-based projects. I enjoy all of the researchand experimentation I have been doing - and with resources like:

http://www.uga.edu/nchfp/index.html

and

http://www.fao.org/docrep/x0560e/x0560e00.htm,

I am learning so much.

Time to try pickles. In my research I have found that there are many different pickling recipes out there. There are the traditional fermented cucumber in a ten percent brine solution. Then there are the "easy" recipes - basically, cucumbers in a jar with vinegar solutions. There are also the transitional recipes that mix traditional brining fermentation with jarring in vinegar solutions.

I, being most interested in traditional methods, chose to try fermenting/brining. Brining preserves food by anaerobic fermentation, which, by producing lactic acid, achieves the correct pH to destroy toxic bacteria. Sounds fun.

Starting with an antique crock that I recently ran across at an antique store. I paid about $40, which I thought was very reasonably price considering the condition of the glaze (crack free). When I got home and some quick research told me that Love Field Potteries in Dallas, Texas went out of business in 1948. Neat.

Test fitted with a cake pan.

I poured in a gallon of water and placed an egg in it. The egg, as I learned, is an easy measure of salinity - stir in your pickling salt and when the egg floats to the top the ratio is right (do not forget to remove the egg).

Then I put my fresh, washed baby cucumbers and placed a perfect-fitting pyrex baking dish lid on top of the cukes (upside-down to avoid air bubbles) to keep them below the surface. A weight might be needed to help hold them down. I used a bowl with some water in it.

To lid the crock, I used my handled pie dish and then tied it all up in an old flour sack to keep out dust and bugs. I tucked it way away, back in a low linen closet.

The day after I started, I added about a cup of salt to help maintatin the correct salinity.

Every few days I check the cukes for scum. While it forms naturally on the surface of the solution during the process, scum destroys the acidity that you are trying to maintain during the fermentation process and, if left unchecked, results in cucumber spoilage. And we certainly do not want that.

Now, we wait.

jon.

Pickled eggs.

I love eggs. I love pickles. So, what comes next should come as no surprise:

Pickled eggs are hard-boiled and soaked in a solution of vinegar, salt, spices, and other seasonings.

For my eggs, I decided to use a simple, hand-me-down pickling spice mixture:

2 tablespoons whole allspice.

2 bay leaves.

1 cinnamon stick.

5 cloves.

2 tablespoons coriander seeds.

2 tablespoons ground ginger.

1/4 cup mustard seeds.

2 tablespoon dried red pepper flakes.

To help cut costs, I followed the advice of a friend, and took advantage of the bulk spice section at my local Central Market. The value is amazing - I got more than enough spices for my recipe, all for about a dollar.

Start by boiling a dozen eggs. Twelve minutes at a simmer is the key. Run under cool water for a few minutes finishing by filling the pan and adding ice. Set aside.

The number of eggs per quart will vary by size.

Next, combine your pickling solution:

1 tablespoon pickling spice.

2 teaspoon salt.

3 cups white vinegar.

1 cup water.

Heat the mixture to near boiling in a medium saucepan and simmer for five minutes.

While simmering, peel your eggs and loosely pack in a hot sterilized jar. Pour the hot pickling solution (spices included) over the eggs.

Wipe the rim of the jar and secure the lid - finger tight is good. Process jar(s) in a boiling water bath for 15 minutes.

The eggs are ready for serving when the pickling solution has seasoned all parts of the egg - two to four weeks should do it.

Sweet pickled perfection.

I am too impatient to wait for these batches to be taste tested, so I will just keep trying different recipes (I have several more I want to try), but I think we need to have a tasting... thing. Perhaps August 1st?

That is all.

jon.

I got big plans. Big.

Jars and jars.

After last weekends trip to the farm and the reminder of just how much I love jarred goods, I began thinking about making my own pickles and preserves. I started researching how-tos and materials and there are so many great resources out there. Even the USDA pitched in:

http://www.uga.edu/nchfp/publications/publications_usda.html

Then, I glanced through my older cookbooks and found that I already had plenty of recipes I could try. Well, I really sold myself the idea, so yesterday I bought some jars, and a lot of white vinegar, and pickling salts, etc.

Saturday, I plan to wake up early and head out to the farm to get the best selection and maybe just rely on that to dictate what I end up making.

I am thinking/hoping:

Dill Pickles (of course).

Spicy Pickled Okra.

Pickled Eggs with Beets (Yes, eggs).

Strawberry Preserves.

...or Raspberry.

Peach Something.

I know what you are thinking, "What are you going to do with all that stuff?" Well I intend to start small, keeping some for myself of course, but I think I could sell some to friends and family - and maybe people I do not know yet...

Go cottage industry! That is all.

jon.