Autumn is the time of year when Mom loves to make pickled vegetables. Her selection ranges from pickled Chinese mustard to cabbages.
And sometimes you’ll find a few tasty selection of bean sprouts, ginger root or eggplants somewhere in the mix.
These homemade pickled vegetables may be a bit funny smelling to some people, but to me it’s a happy jar of good food. Not to mention good for you too!
The sad part is that I have yet to sit down and learn to make pickles the way Mom does it. But this weekend I did try to make my first pickled carrots and daikon radishes. It was a simple method I’ve seen Dad made when I was younger. All you need is a little bit of vinegar and water. I hope they turn out well.
Besides family recipes, I came upon this neat book which I think would be a good addition to my cook book collection. This book seem interesting as the recipes are more like projects for making good pantry food. And also neat for making edible handcrafted gifts too.
Jam it, Pickle it, Cure it by Karen Solomon. Karen will teach you how to pickle vegetables, make jams, and cure meat. These would be fun projects to do, especially on chilly afternoons.
