Pickling and Preserving Boom

pantry and freezer cleaning : photo of dried noodle in my pantry

I tried many "homemade" recipes in the past. Not everything was successful but it is a really fun experience to take time to create something you don't normally prepare. It is probably the most gratifying part of cooking.

Pickling and preserving is one of the things that I have not done much so far and I always wanted to experiment more. On the same week I thought about pickling, I heard about a new "canning boom" on NPR related to the tough economic times. And when I went to the Eastern Market Farmer's Market on that weekend, I noticed the pickle vendor was very busy (You can find about this pickle vender in the "Capital Spice Blog"). I purchased a couple different pickles and they were really good.

Actually, pickers are daily food for Japanese cuisine. The way we pickle, however, is a little different than the American way. The most common way to make pickers in Japan is to use a paste of rice bran and salt. Once you establish the bran base, you can use it eternally. In a way, it is easier than the American way. But both have their strengths.

Pickles are not only easy on your wallet but also healthy and really yummy. So there is no excuse not to start.

A celebrity chef Taylor Florence was showing how to picking and canning at "Today" show this morning, according to his blog. Picking is really booming!

Half sour cucumber and dill pickles

Pickled red onions.

Japanese pickles

Tomato Jam

pickled red onion

pickled red onion

pickled red onion

half sour cucumber pickles