One of my culinary goals this year was to try and preserve some of my own produce. Rather than let the squirrels and icky weather triumph over my gardening AND squash my urban homesteading, I descended upon the last stand of the Lincoln Square Farmer’s Market and bought up all pumpkin and other assorted Fall vegetables I could lay hands on. It’s never too late for pickles, after all.
I was raised on sweet cucumber pickles cured with lime and doused with a ton of food coloring and an anonymous mixture of “pickling spices”, so I decided to branch out a little for recipes to make the most of my haul. I think I found what I was looking for thanks to a slightly used copy of The Joy of Pickling, and lots of cheap, delicious aromatics from The Spice House (1512 N Wells). I can’t say enough nice things about the spice folks, by the way, they’re super nice, answered all my questions, and the price can’t be beat.
I churned out sweet pumpkin pickles, savory pumpkin pickles, pickled beets, cauliflower, and apple ketchup over the weekend. The sweet pickles are ready now, but the rest will need to wait until Thanksgiving. Let me know if you have pickles to swap because I’m up for a little variety. 🙂