Pickles

Sous vide pickles 1200

Sous Vide Pickles

You may think I’ve gone completely crazy with my Anova Precision Cooker (ie my sous-vide immersion circulator). Sous-vide pickles? Really? I assure you, I haven’t gone nuts, and sous-vide pickles are really a thing. A good thing! They’re crisper. I learned why my pickles weren’t quite as crispy as I

Read More »
quick refrigerator pickles

Quick Refrigerator Pickles

We’re a pickle family – every one of us likes pickles on sandwiches and burgers. I do make traditional pickles, both dill and bread & butter type. It can be a whole big production. Start by finding the right little (Kirby) cucumbers, then cleaning and slice them. Stuff them into

Read More »
pickled green tomatoes

Pickled Green Tomatoes

You may already be familiar with pickled green tomatoes – they are common in many New York delis. However, if you’re one of those folks whose understanding of pickles is limited to cucumbers, try these! This is the time of year when gardeners race the frosts to harvest every possible

Read More »
Green Tomatoes

Green Tomato Chutney

I’m still working to use up the half-bushel of green tomatoes stripped from one single row of dying vines at the farm. This recipe originates with Marisa McClellan’s splendid book Food in Jars I wanted to avoid the hour-and-a-half of stirring, while the mixture reduced, so I decided to try out a

Read More »
bread & butter pickles

Bread & Butter Pickles

Tangy and sweet, bread & butter pickles are an old-fashioned favorite best made with largish (4 inches or so) pickling (Kirby) cucumbers. If these are not available, use regular cucumbers of the smallest size you can find: you want a cucumber with the fewest seeds possible. It’s been a cool

Read More »

Lemony Pickled Cauliflower

I knew that when I read this in Marisa McClellan’s new book, Food in Jars, that I just had to try it. The only bad part is that I have to leave the jars alone for at least a week so the flavors blend. It’s hard to wait! I doubled

Read More »

Spiced Pickled Beets

I was never much of a ‘pickled beets’ fan. What was the point? Dill cucumbers were way, way better. And then we had a sudden surplus of fresh beets. I had to do something with them, and it was too hot for borchst. Turning to my library of cookbooks (why

Read More »

Welcome

I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.

Get all the Good Stuff

Never miss a post! Add your email here.

Blog Posts by Month