Pickling project: completed. The results won't be available for at least a week, but I couldn't wait to share some pictures because I think that these pickles are ridiculously beautiful. All of these pickles were based off of a New York Times Cookbook quick dill pickle recipe, so they will be ready to eat in about a week and will last for about a month with out being vacuum sealed.
All of the produce came from the Wallingford Farmers Market. Green and yellow wax beans, heirloom tomatoes, orange and purple carrots, pickling cucumbers and a mix of green and purple cabbage are melding with fresh dill, garlic, a variety of dried herbs and a few Serrano peppers. 10 quarts jars are chilling in the fridge, waiting to be opened and devoured. Results to come soon.
6 comments:
Dear Paige,
Though I detest vinegar to the point of nausea, these really do look beautiful enough to eat- even for a picky pickle eater like me! Please let me know when they are ready so I can celebrate your first pickling success with you! I am so proud of you- this blog just gets better and better. Thanks for all the cooking inspiration.
These look great!
Wow, those vegies are beautiful. I can't wait to hear about the taste test. Keep up the good work.
Yessss! Dilllly Beans!!
So sad to hear about the pickles not turning out so well. Alas, try again with the brine you used on the carrots.
PS I couldn't leave this message on the tasting post because there wasn't a comment link.
Paige, these look fantastic! I'm trying to find a good canning pot.....
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