I’m sure I’ve mentioned: I’m a little obsessed with preparing and preserving food. My house is stocked for at least two zombiepocalypses and there’s no sign of abating the surge. Except for maybe winter. I am pretty much hoping winter will come soon. …So that…I can obsess over hunting for mushrooms instead. See what mean? I think I’m hopeless.
So, one of my favorite things to make every year are pickles. Except this year (I made too many last year and didn’t finish them all, so I’m on restriction). That said, I recommend this cookbook: Canning for a New Generation. Not only does it contain a super recipe for pickling spices, it has wonderful old-fashioned pickle recipes, including a three week lacto-fermented brine. For the less inclined, there is an eight-hour and one which does not require any brine time, both intended to be processed in your water bath canner.
I recommend that cookbook to anyone reading. Maybe I already have. So, I’m doing it again if I have.
Well, off to decide what food to preserve today and to take a long walk to an apple tree. Lots of apples! Making apple fruit leather and applesauce today…in this 90 degree weather.
P.S. Making lacto-fermented sodas is easy, good for you, and delicious. Concord grapes are finally in season. I wait every year for this moment. I am making concord grape lacto-fermented sodas which start with making a ginger bug. This website got me started.