Thank you. Thank you to all of you who left such kind and thoughtful comments about my last post, Light in the Darkness. Some small part of the sadness for Jennie lifted, a bit, after writing that piece, and quite a bit more after reading your comments. Once again, I’m reminded: it’s all about love.
(To my astonishment, Jennie was able to put up a powerful post about Mikey. She’s also asking all of us to make his favorite pie — peanut butter cream pie — in his honor on Friday. The recipe is in her post. We don’t want to miss the chance to make our loved ones happy. As Jennie wrote, “Then hug them like there’s no tomorrow because today is the only guarantee we can count on.”)
Today, I had the chance to be part of another community, a group of people working hard to make food for their families. More than 300 people took up the challenge to pickle.
I wish that I had the energy to tell you more about why I love pickling. How it uses the vegetables from the CSA we get every week that we just can’t sauté or roast fast enough. How the briny tastes make us all scrunch up our faces and dig in for more. How pickled things make Lucy happy, and Danny and me too. How something pickled can turn a simple salad or quinoa and vegetables into something exotic and endlessly interesting.
Instead, I’m going to let you have the pleasure I have experienced today by reading these posts. Ladies and gentlemen, I give you pickles.
Garlic Dill Pickles from Healthy Green Kitchen
Plus, I’m sure I’ve missed a bunch. Go on over to Punk Domestics, where all the pickle posts are archived so well.
These happened today because I looked up at Danny about an hour before we were going to leave the house and said, “Damn it. We haven’t pickled anything yet.”
Oh, we pickle every couple of days. The photographs you see above are from pickled beets and cucumbers that have come from our kitchen in the last week. But we didn’t pickle anything for the pickle party in particular.
I looked at the baby yellow and orange carrots on our counter, spilled there when we took apart the bag from our farmer. “These,” I said to Danny. “Let’s pickle these.”
9 ounces carrots, peeled
1 ½ cups champagne vinegar (you can replace this with white vinegar)
1 ½ cups water
1 tablespoon kosher salt
2 teaspoons whole peppercorns
2 teaspoons coriander seeds
1 small nub ginger, peeled
Making the brine. Combine the vinegar, water, salt, peppercorns, coriander seeds, and ginger in a larg pot. Bring the liquids to a boil. Turn off the heat.
Filling the jars. Put the carrots into 2 pint jars. Cover the carrots with the pickling liquid and screw on the lid.
Waiting. Allow the jars to sit for at least 3 days before eating the pickles. Eat within 1 month of opening.