Even beginners can make their own fermented foods! This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics of making kimchi, sauerkraut, and pickles, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut. With a variety of creative and healthy recipes, many of which can be made in batches as small as one pint, you’ll enjoy this fun and delicious way to preserve and eat your vegetables.
Unlocking the world of preserves, one jar at a time. Marguerite Patten, doyenne of British cookery, shares her wealth of knowledge and her tried and tested recipes for jams, marmalades, jellies, curds, pickles, relishes, chutneys, and ketchups. Home preserving is Marguerite’s most natural culinary territory and she starts by explaining the equipment and the basic techniques, as well as what to do if things go wrong. She covers not only family favorites such as picalilli, ginger marmalade, and rose petal jam but also more unusual classics from around the world, such as quince cheese and ho... [Read More]
Capturing garden vegetables at their best for year-round enjoyment. Pickling is one of the oldest and most inexpensive methods of preserving foods. Families would gather over mounds of vegetables and huge steaming pots, producing savory and delicious pickles and chutneys. Home pickling is now enjoying a resurgence, as the cost of food and the desire to know where and how foods are prepared increases. These wonderfully inventive recipes feature modern methods and equipment in accordance with the latest food-safety standards. The book also includes classic and unusual international ingredient... [Read More]
This recipe book uses a canning technique for sealing your pickled vegetable jars that is simple to follow. I have listed the steps here and put a note in the recipes to refer to these steps so as not to appear repetitive. This method is standard for sterilizing and sealing jars effectively to make sure your preserves last for weeks or even months.
The first canning manual and cookbook authored by Michelin-starred chef and Vie restaurant owner Paul Virant, featuring more than 100 recipesPairing science with art, Paul Virant presents expert preserving techniques, sophisticated recipes, and seasonal menus inspired by the award-winning fare at his restaurant, Vie, in Western Springs, Illinois. Imaginative tangy jams, brandied fruits, zesty relishes, cured meats, and sweet and savory conserves are the focus of the first half of this book, while seasonal menus pairing these preserves with everything from salads and cocktails to poached fish a... [Read More]
Range 5-6 inch long, 2-3 inch dark green pickling cucumbers. Annuals. 50-60 Days to maturity. Recommend planting where temperature can be maintained roughly 70 deg. F w/ plenty of direct sun. Sow seeds ½ inches deep in seed-starting formula Keep the soil moist. For planting them in a hill, place three seedlings or 7-8 seeds in each hill; space hills 4-5' apart. If rows are preferable, plant seedlings 1' apart or place 5 seeds within 1' and later thin them.
The "Boston Pickling Cucumber" has been around since the 19th century, and is still one of the big favorites. The cucumbers are flavorful and consistent in size, so they're never limited to pickle-making. They're stars of the salads, too. When and Where to Plant: Select a sunny, well drained location and sow seed in late spring when the soil is warm and all danger of frost is past. For earlier crop start indoors 4-6 weeks before setting out. For best results, loosen soil with spade or fork, fertilize with vegetable food and smooth with rake. Firm soil over seed. Care: Keep soil moist, and feed... [Read More]
Plant produces heavy yields of 6" long cucumbers. Ideal for making dill pickles. A perfect variety for the home garden. Fruit is crispy and tender skinned. Holds it quality longer than most varieties. Vigorous, medium length vines.
(aka Improved Bourbonne) The old French gherkin or cornichon pickler. Dark green color, firm thick flesh, inconspicuous seeds. Can be used small for pickling (50 days) or larger for slicing (70 days). They yield well right up until frost, probably a gallon a week, and ferment and can beautifully. HOW TO GROW: Soak seeds overnight before planting either individually in rows or hills of 3-6 seeds each. Tighter spacing and higher yields can be achieved through trellising the plants on fences or poles. Continually harvesting will keep the plant producing new fruits. Heirloom cucumbers do not like ... [Read More]
The Pioneer Hybrid Cucumber! Delicious & 6"-8" long, 2"-3" wide. Ready in 55 days. Direct sow. Full sun. Sow seeds ½ inches deep in seed-starting formula Keep the soil moist and at 70 degrees F. Seedlings will emerge within 7-14 days. Please post pictures of your plants and review us!
Compact, stress-tolerant plants now available in organic seed. Blocky, medium-length fruits are good for fresh eating, they pickle well, and have a distinctive, bright emerald green color. Vines are compact, multi branching and yield well even under stress. Half normal-sized leaves provide easy visibility and harvesting. Parthenocarpic (plants can set fruit without pollination). Developed by the Univ. of Arkansas. White spine. Organically grown. Cold Tolerant Variety does well at lower temperatures and may even be frost hardy. Performs well in greenhouses Variety does especially well when star... [Read More]
Instruction how to grow these seeds:Cucumber plants are seeded or transplanted outside in the ground no earlier than 2 weeks after last frost date. Cucumbers are extremely susceptible to frost damage; the soil must be at least 70ºF for germination. Do not plant outside too soon!Before you plant outside, select a site with full sun.Soil should be neutral or slightly alkaline with a pH of 7.0.Cucumbers require fertile soil. Mix in compost and/or aged manure before planting to a depth of 2 inches and work into the soil 6 to 8 inches deep. Make sure that soil is moist and well-drained, not soggy.... [Read More]
A very compact bush variety that's perfect for containers or hanging baskets. The 18-inch high plants produce 7 to 8 inch long fruits, and are resistant to cucumber mosaic virus. Use the fruit for pickling when small, and slicing as they get bigger! Delicious & 7"-8" long, 2"-3" wide. Ready in 55 days. Direct sow. Full sun. Sow seeds ½ inches deep in seed-starting formula Keep the soil moist and at 70 degrees F. Seedlings will emerge within 7-14 days. Please post pictures of your plants and review us!
52 Days. The "Boston Pickling Cucumber" has been around since the 19th century, and is still one of the big favorites. The cucumbers are flavorful and consistent in size, so they're never limited to pickle-making. They're stars of the salads, too.Cucumis sativus. Plant produces heavy yields of small 3- 6" long pickling type cucumbers.
McCormick Culinary Pickling Spice is a mix of spices, seeds, and herbs that come together to deliver a slightly pungent aroma and characteristic taste. Specially made for chefs to inspire extraordinary menus and deliver consistent
52 Days. The "Boston Pickling Cucumber" has been around since the 19th century, and is still one of the big favorites. The cucumbers are flavorful and consistent in size, so they're never limited to pickle-making.
Boston Pickling Cucumber Planting Seeds. Cucumis sativus. Cucumbers usually have both male and female flowers. It is the female flower that produces fruit while the male flower produces primarily pollen. Sow between March and April.
Historians generally agree that the first cucumbers grew in India's Himalyan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest
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