Okay friends, here is the thing, I may have been a bit too excited about pickling this year. I have been eating a lot of fancy pickles at restaurants lately and I was inspired! This time I convinced Joel to come along on the pickling ride (he never used to eat pickles!!! I’m glad I fixed that 😉 ). We got most of our produce from Lactuca Urban Farm and you can see my post from there here. The rest was a combination of my dad’s farm and the store (I couldn’t find onions anywhere else!). All in all we ended up pickling mustard pickles, dill pickles, pickled beets, cantaloupe, mango chutney, and pickled onion! Wow.
I’ve pickled a bit in the past but have never been super happy with the results. We bought this pickling book to help us along the way this time. Everything is pretty easy to do just time consuming! Here are a few pickling tips from my own experiences in pickling!
- If you are thinking of pickling I highly recommend setting aside a day or two to do it. Although fairly easy it can take some time and is best not rushed.
- Don’t get discouraged! Pickling is one of those things that you have to have a lot of patience for. It’s a trial and error project that can have a great payoff. After spending all this time canning you then have to wait about a month before you can enjoy anything you have made. Sometimes it doesn’t turn out right and that always makes it seem like it isn’t worth it, but trust me when you finally figure it out and get your perfect pickle jar then you won’t want to stop!
- What I find works the best if you have fresh ingredients. Farmer’s markets are a great place to find pickling cucumbers and dill. Using fresh produce can help with the overall flavour of your pickles! Also some cucumbers are better for pickling than others, going to a farmers market can ensure you get the right kind!
- If you are wanting to pickle a lot it can get expensive. If you can, start your own garden and then you will have ample supply for a very low cost!
- Make a bit extra brine when pickling! I can’t tell you how many times I have everything ready to go and I don’t have enough brine to cover my pickles! Make a little extra in the same proportions to ensure this doesn’t happen!
One new kind of pickling we are trying are fermented pickles! Has anyone tried these before? I am a bit skeptical but so far it is looking good. Basically you fill your jar with your vegetables, spices, and brine and then put a bag of brine over top. You wait a couple weeks scraping off any foam that develops on the top. I am a bit worried I followed the recipe wrong but I guess only time will tell! Let me know if you have any luck with your pickles and any tricks you use! I will let you guys know how they turn out a month from now! Happy picklin’!
Our fermented pickles ^^