I have been
pickling some vegetables lately, something that is quite new to me. I
do enjoy the occasional pickle on the side, so I thought I'd
experiment a bit more with the method. I also recently purchased this
Fermenting Food book, which offers so many good tips and
recipes for pickling and fermenting.
I already pickled
kohlrabi and radishes with cabbage a while ago. I added half and half
vinegar and water liquid, and mustard seeds as the seasoning. To the
radish I also added small homegrown red chilli slices. The radish jar
turned red very quickly after resting a little bit in the fridge.
I'm just clearing
my balcony from the last plants and now have plenty of green tomatoes
to use. I think I need some pickling ideas for them as well. I'm not
sure what to make with them yet.
I would very much
like to hear about your pickling experiences and tips!
Your VegHog
