In a Pickle

Last hurrah for autumn.

One thing I love about the coming of fall is the bounty of produce available. I start plotting what to can during the summer, subject to change with the whims of the Farmer's Market. Cabbage for sauerkraut, Bok Choy for kimchi, Carrots and Cauliflower for pickled vegetables, Lemons for preserved lemons, Onions for relish, Fruits for jams, and a big favorite around our house, Cucumbers for pickles.

We generally only make two kinds of pickles, Kosher Dills, and Bread and Butter pickles. This afternoon I put up 8 quarts of bread and butter pickles. That should last us the winter. I think. Something about the sweet and sour taste, and the crispness that makes them irresistible.

Fermented foods are supposed to be good for your digestive system. I have no reason to doubt it, besides, they just taste good. We make all the pickled vegetables including the ever potent kimchi, kombucha, beer, sourdough bread, yogurt. I haven't gotten into making kefir yet, but I think that is coming. Also on my hit list is pickled beets. Anyone have a good recipe?

So what are your favorite pickle-ized things?  Anyone make Lemon Curd?  What other foody things do you have to share?

Pickles in waiting.

And still waiting. These are very patient cucumbers. I recommend them.

Super secret pickling concoction swirling in the pan.

Before and after. Ready for transformation.