Tag: cucumbers

Vegetables, vegetables, vegetables

annebower

Don’t get me wrong; I’m not complaining. Our garden, despite weeds galore, is now in full production mode. And that means that yours truly is in full veggie-processing mode. Wax beans and cauliflower today, so that frozen food can feed us during winter. And a second jar of fermenting dill pickles.

By the way, if you like pickled things, and have some cucumbers on hand but don’t want to work hard or wait for them, here’s a simple refrigerator pickle that we like a lot.

Ingredients: Cukes (any variety), onions, water, cider vinegar, salt and pepper to the degree you like them.

Process: Slice your cukes and onions–about 1/2 the amount of onions as cukes. Place in a jar. Add salt and pepper. Make a mixture that’s half vinegar and half cool water and pour this over the cukes and onions so they’re covered. Place lid on jar and put in fridge. They are ready the next day but will become more potent over time. Note: don’t let them sit around too long–they lose their crispness.

Fermented foods

annebower

Nutritionists tell us that fermented foods are really good for the gut, so if you haven’t tried any, now would be a good time to adventure into these flavors. Fermentation is a simple process–the food item (cabbage to make sauerkraut, cucumbers for pickles, carrots, cauliflower, greenbeans for pickled veggies)–is mixed with salt and water and then the magic happens. Sometimes herbs like caraway or dill are added.

Of course lots of other things are fermented–real vinegar, yogurt, and when you think about it, hard cheeses and real salamis too. Beer and wine are ferments as well, but of course we don’t want to consume too much of them.

Now I’m not a nutritionist, and I’m not saying that fermented foods will improve your tai chi! But just like getting into tai chi took some bravery and determination, trying a new food does too. Take a chance, try something new. Especially in the drear winter days, sparking your meals with new flavors could be wonderful.

Me? I love anything pickled. My kids call me “the Queen of Condiments.”

Pickling season begins

annebower
In an earlier post I noted cucumbers were growing. Well–now they are HERE and abundant. I love making fermented pickles because it’s so easy. With just salt, water, dill, and garlic magic happens! As you can see in this snapshot, there’s a little white ramekin shoved in the jartop; that keeps the cucumbers pressed below the top 2″ of brine and is essential for successful pickling.

By comparison, writing a novel takes constant work (more like making some intricate cake). I’m on the 5th draft of “Beyond Measure: A Cookbook Novel,” and almost ready to start querying agents. Wish me luck!!