I was wondering if any of you have used any of the “olden tyme” techniques of preserving veggies, ie: lactic acid fermentation, or in salt, or in oil? I mean the type of techniques that call for little if any cooking (mostly blanching).
I just made my first jars of lactic acid preserved cukes (no cooking at all of any of the ingredients, except sterilization of the jars). I’m very excited and a little scared. LOL! My Mom and Grandma used to make these sort of things all the time, but I never got the chance to learn at their knee, so I’m figuring this out on the fly.
I have, in the past, made curdled milk, and soup made by fermenting rye bread with garlic (sorry, I don’t know the name for this kind of soup in English). I managed not to poison myself, but I’m just a tad nervous nevertheless. He, he, he.
So, anyone out there use these methods? What did you make? Any tips? Anything you’d like to share about your experience?
I know of a garlic soup called SOUPE A L’AIL.
What’s your recipe, sheepy?
I have made saur kraut, once with success in a jar and twice to fail in a bucket. I’ll be giving it another shot soon.
I also want to try fermented pickles this year, though my pickle yield will be small so I will likely have to buy to get on my pickles. I am still in search of worthy crocks, the only one I’ve been able to afford is small.
@Prickles – The recipe basically calls for putting a piece of rye bread in a sterilized ceramic crock, adding a few garlic cloves, covering with a little water, and letting the whole thing ferment for about a week or so. Once you get the fermented liquid, you use it as a base for a soup. There are variations, but the simplest ones have just some sour cream and hard boiled eggs added. If you’d like, I can look up the exact recipe I used. I will just have to find my notes.
I realize this topic was started last year, but I’ll still throw my two cents in. I’ve made some seriously yummy sauerkraut the lactic acid way, and I’m about to do it again with one of the heads of cabbage currently begging to be used in my fridge. This year I also made brined garlic dill pickles, and boy are they crunchy! I used one of these Perfect Pickler gizmos – not essential, but it seems to take some of the risk (and slime!) out of the process. My only complaint is that since I don’t have a root cellar these things have to take up room in the fridge, so I can’t really make a big supply while the ingredients are in season.
And now I wonder if brine pickles is the same is refrigerator pickles… whats the difference?
So my son has become obsessed with pickles (hes 4 yrs old)
And of course this happens after I have placed my seed catalog order. So I bought over at the dollar store seeds for.. Muncher and Straight Eight.
He is eating pickles now from the store so fast that I was thinking of just making refrigerator pickles. Does anyone have any good recipes or advice for this?
Also… can I refrigerator pickle other things? Green beans?