Going Back to Basics
Los Angeles chefs are happy to be in a pickle
Pickling is as old school as the patés and prosciutto that often accompany its results. It’s a technique born of pre-refrigeration necessity and the cyclical pattern of gardens.
In a Pickle?
Do you have loads of vegetables and there’s no more room in your freezer?
Pickling is one of the oldest (drying the other) of food preservation and it’s fun! Low acid vegetables would require a pressure canner (more about low acid, pressure canning in a later post), pickling is a quick and easy way to extend your summer harvest.
Guide to Pickling Vegetables (pdf) This is a great online guide!
Now go forth and ferment! Just be warned that if you do happen to pickle peppers, you may find yourself muttering something about Peter Piper.