Saving the Season's Bounty

What’s it all about?

What does the act of preserving the season’s bounty mean to me? It means tasty things that I can enjoy all throughout the year. Everyone has tried some form of “preserved food”.  Everything from sourdough bread, raw-milk cheese, pickled vegetables, preserved fruits, jams, jellies, chutneys, wine, beer, smoked meats and even dried herbs — All of these are preserved foods, and that is only scratching the surface to a world of different varieties and flavors.

Canning, drying, freezing, fermenting, pickling, curing and smoking are all ways to enjoy the bounty of the farmers market for a long time to come. Fermented foods are especially great because most of them are chock full of healthy probiotics. Healthy, tasty and the ability to enjoy your favorite foods all year long? That sounds like a recipe for success.


Dill Pickles

Prep Time: 10 to 15 minutes | Cook Time: 10 to 15 minutes | Pickling Time: 1 week | Special Equipment: Two, 2-quart mason jars

Ingredients

  • 6 to 8 Kirby cucumbers, halved lengthwise
  • 4 cups white vinegar
  • 2 cups dill, loosely packed
  • 2 tablespoons dill seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon red chili flakes
  • 2 garlic cloves, peeled
  • 4 cups water
  • 1/2 cup salt

Step by Step

  1. Divide the halved cucumbers between the two mason jars
  2. Combine all the other ingredients in a medium-size stock pot
  3. Bring the liquid to a boil, then remove from the heat
  4. Carefully ladle the liquid over the cucumbers
  5. Allow the cucumbers and pickling liquid to cool to room temperature
  6. Once cooled, twist on the mason jar lids and place in the refrigerator for at least 1 week to pickle

Farm2ChefsTable Tip: You can keep them until they’re gone, just make sure the pickles remain submersed in the vinegar liquid, otherwise they will go rotten on you.


Garlic Pickles

Prep Time: 15 to 20 minutes | Cook Time: 10 to 15 minutes | Pickling Time: 1 week | Special Equipment: Two, 2-quart mason jars

Ingredients

  • 6 to 8 large Kirby cucumbers, halved lengthwise
  • 4 cups white vinegar
  • 4 heads of garlic, cloves separated and peeled
  • 1 tablespoon mustard powder
  • 1 teaspoon red chili flakes
  • 1 teaspoon ground turmeric
  • 4 cups water
  • 1/2 cup salt

Step by Step

  1. Divide the halved cucumbers between the two mason jars
  2. Combine all the other ingredients in a medium-size stock pot
  3. Bring the liquid to a boil, then remove from the heat
  4. Carefully ladle the liquid over the cucumbers
  5. Allow the cucumbers and pickling liquid to cool to room temperature
  6. Once cooled, twist on the mason jar lids and place in the refrigerator for at least 1 week to pickle