Mushrooms
It is chanterelle season in much of America right now, and I am even hearing a few isolated reports of chanties here in California. What to do when you want to extend your season? Pickle your chanterelles. They're awesome preserved this way.
Preservation Recipes
Garlic is available all year long, so why preserve it? This is why. This method for preserving garlic in oil will change your life. Imagine having roasted garlic at hand whenever you want. Yes, imagine it.
Preservation Recipes
If you've ever had one of those amazing dill pickles, right from the crock, you've had a lacto-fermented pickle. Guess what? The process works great with carrots, too.
How-To (DIY stuff)
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.
Preservation Recipes
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.
Foraging
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.
Recipe
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.
Fish
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.
Mushrooms
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!
Preservation Recipes
Preserved lemons are not just the province of Morocco. Methods of preserving or pickling lemons exist wherever they are grown, including 19th century America.
Recipe
Consider, for a moment, the sweet pepper. No other plant demands so much, gives so little, yet keeps us coming back…
Recipe
Pickling is not solely the province of sweltering August kitchens. I have slowly begun to put up produce in every…
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