My beautiful, leafy tomatoes have blight. My cooker is broken. Help me save as much as I can. I need recipes to preserve green tomatoes that I can do on a one burner camping stove.
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posted by Helga-woo
on Sep 18, 2011 -
10 answers
I have a two part question: 1. Where can I find prepared fresh mackerel in Portland Oregon for the purpose of salting or pickling it myself, and 2. will pickling or salting other kinds of white fish turn out as tasty as it does with mackerel, and if so, what are the best kinds?
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posted by Caduceus
on Jan 31, 2011 -
8 answers
I'm looking at the recipe for pickled apples in Linda Ziedrich's "The Joy of Pickling". These are whole apples pickled by fermentation (not just vinegar-soaked). I'm intrigued. Can you tell me about your experience eating pickled apples? Or better yet making them yourself (tips/tricks/results)? The info I've found online so far is pretty thin.
posted by madmethods
on Oct 22, 2010 -
3 answers
What is the "shelf-life" of my homemade mixed-bean salad? Ingredients, recipes, and other curiosities follow, so please check out
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posted by numinous
on Jan 10, 2007 -
6 answers
My son and I got to talking about pickles the other day and how various vegetables can be pickled. We ended up at Penzey’s (we’re so lucky to have a store down the street!) and I got their pickling spice blend. We have some baby zucchini and carrots. Now… what the heck do I do?
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posted by houseofdanie
on Nov 19, 2005 -
14 answers
Squashfilter: I am on the verge of harvesting a LOT of zucchini from my garden. Is it possible to pickle it and preserve it in some way? Anyone have any good recipes?
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posted by archimago
on Jul 19, 2004 -
20 answers
