- Wild Game
Curing olives in springtime? Who knew? But early spring is the time to gather ripe black olives for oil-curing, and I love me some oil-cured olives.
We’re in high season for artichokes, and when life gives you too many artichokes – especially the baby ones – this is how you preserve them for the summer.
Marinated mushrooms are a staple on any antipasti plate. They’re not pickled so much as they are preserved. Here’s how to do the technique the Italians call sott’olio.
When I was growing up, I thought “antipasti” specifically meant pickled cauliflower, carrots and onions. Well, I’ve recreated the recipe for Italian-style pickled cauliflower here.
Herring and sardines spoil so fast that most of us eat them already salted or pickled. Here’s how to make pickled herring from fresh fish caught from the San Francisco Bay.
Chanterelles vie for my favorite mushroom with the great porcini. Chanties are the light to porcini’s dark, pheasant not beef, white wine not red. Our season has begun!
Onions, in some for or another, are available all year long. They are the supreme storage vegetable. So why even bother to pickle them? Pickled onions are tasty, that’s why!
Preserved lemons are not just the province of Morocco. Methods of preserving or pickling lemons exist wherever they are grown, including 19th century America.
Consider, for a moment, the sweet pepper. No other plant demands so much, gives so little, yet keeps us coming back for more. Sweet peppers are the coquettes of my garden. I coddle them, dote on their every need, and in return they toss me a few fruits to play with — so few, in fact, […]
Pickling is not solely the province of sweltering August kitchens. I have slowly begun to put up produce in every season, and I am finding that springtime is a particularly good time for pickles. Instead of suffering in the summer’s heat, with sweat flavoring your brine and forcing yourself up early in the morning to […]