One of my favourite things about summer is getting the chance to can and pickle various local produce for the winter. It’s a lot of work, but if done right, can give me access to less expensive, healthier, and more environmentally friendly food all year round.
I learned how to can and pickle from my mother. She used to do it every summer and, though not always willingly, I used to help her. I still use the recipes she taught me, though the specific measurements are what I remember and so may not be exactly the same. Some recipes I discovered and created myself.
Polish pickles are something I always want to do, but often only manage to do a few jars when I manage to do any at all. It’s a shame because these pickles, which are fermented and use no vinegar, are really the only ones I truly like and that don’t hurt my stomach.
They have a wonderful slightly spice taste, they’re salty, garlicky, and just perfect on a rye bread with some liverwurst and salami, and a slice of tomato. They’re also the base for Pickle Soup.
This year, through sheer iron determination and buying small batches of pickles at a time, I managed to can more than ever before. All told I currently have 19 jars of pickles, and I’m pretty sure I gave away 3 jars.
Some I canned the old fashioned way, but the rest I put through a water-bath canner. I’ve never done that before so I look forward to seeing what that does to the overall process