And go.

IMG_1943I often hear I should sell my pickles, particularly after I’ve shared them with someone.  I’ve kicked around the idea, done some research, but have hesitated to actually move forward with it.  For starters, some of those pickles are work.  I don’t want to become such a success that I can’t continue to hand pack each jar, because I’m afraid my pickles will lose what has been called ‘the taste of love’. Continue reading

Round tuit.

name 048I finally got around to trying some things that had long been on my want-to-do list – wine herb jelly and canning my fermented mini-gerkins.  I read in Joy of Pickling about hot water bath canning your fermented pickles and realized in the name of fridge space, I needed to do that before my fridge was overrun with jars of cute, mini-watermelon-like cukes. Continue reading

It’s not just me apparently.

After doing some reading as well as talking to some of my chef friends, I made an adjustment to my pickled peaches recipe in that I cut the processing time by half to 10 minutes for a pint.  Most pickle recipes have a 10 minute processing time, some as short as 5 minutes.  In reading every pickled peach recipe I have been able to track down, I’ve seen a wide range of processing times.   In comparing them all, I looked at the amount of vinegar used.  I found recipes similar to mine had a shorter processing time, so I tried it out.  The resulting pickles have been much firmer, as you can see in the pie I made with them. Continue reading

Pickle Fest.

DSCN3704The idea of having everyone over to sample my vast inventory of pickles one evening came out of the girls night I had a few weeks ago with what I refer to as the PTO crowd.  I’m not entirely sure why I refer to this group of women that way – perhaps because we are all the sort of women who step up and run things and at least a little bit of our friendship is based on strategizing who’s running what – school events, girl scouts, soccer car pools and the like.  At least, that’s how I began to get to know them and then we realized that we all like wine.  Also, our kids are friends and it would appear we are all the sort of moms who like to be friends with the parents of our kid’s friends.  As we sat there on the patio at Bang! that evening, we locked in a date on our calendars for an evening where they’d come over, see the finished dining room that I’d been whining about for months, I’d break out all my pickles for sampling – and we’d include our husbands.  Along the way, it was decided that everyone would bring wine & something to eat as well because by now they know the standard Calvert family entertaining mode is that everyone is welcome at any time, as long as you bring your own food & beverages.   We had a party once where we tried to supply all this ourselves and our guests, so used to our mode, went ahead and brought tons of things anyway, so I’ve just thrown my hands up in the air and decided to own it.

Honestly, it makes entertaining far easier.

Continue reading