Friday, June 29, 2012

Brine And Brine Again

I have a problem, and that problem is too much produce.

See, I live by myself, and at the farmers market I always shop with my heart more than my head. I'll be going along, when all of a sudden, "Ooooh, kohlrabi! OH and basil! And sorrel! I MUST HAVE IT ALL."

And then some well-meaning fellow farmer will come along and offer me a bag full of produce, which of course I will take, conveniently forgetting the square footage of my mini fridge (tiny), not to mention the capacity of my stomach (even smaller).

At any rate, when I just can't find time in the day to fix everything I've got, I turn to the ancient methods of food preservation for help. You know, canning. Brining. Fermenting. And so forth.

Yesterday, on a whim, I pickled a quart of string beans that were starting to look a little sad. I didn't have any dill, so I used some fennel stalks, tossing in some bay leaves and a clove of fresh garlic for good measure.

I haven't tried them yet - I'm giving them a few days to cure - but I'm excited.

Anyone else out there have some ideas for interesting pickles? Or other summer time preserving ideas? My ears are open.

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