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A step-by-step guide to pickling from home with Jon Oren, founder of Wheelhouse Pickles. Jon walks you through the pickling process, from purchasing equipment to ingredients to aging.
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John Oren: Wheelhouse Pickles (8:00)
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pickling, lacto fermented, acidified, Wheelhouse Pickles, artisanal pickles, vinegar, locally sourced ingredients,Equipment for Three Different Types of Pickling (15:05)
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acidified pickles, vinegar based brine, quick pickling, refrigerator pickling, large non-reactive pot, stainless steel, mason jars, canning pot, wire rack insert stabilizes jars while in boiling water bath, use mason jars with rounded shoulders, don't use leftover mayonnaise or jelly jars, only use new lids, canning funnel, jar lifter, tongs specifically designed for lifting jars, don't use regular kitchen tongs, all equipment costs come to under $50, Burly Clay Products, Brooklyn Kitchen,Ingredients (14:40)
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pickle products at the peak of their freshness, acidified pickles=vinegar, cider vinegar, apple cider vinegar, some pickling products: cucumbers beets okra green beans chili peppers pears turnips, pickle spice, mint, tarragon, rosemary, salt critical in lacto-fermented pickles, don't use iodized salt, sweeteners: brown sugar molasses honey fruit juices,Execution: How To Pickle (26:39)
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lacto-fermented=non reactive container scrub cucumbers cut off flower coriander mustard seed black peppercorn garlic dill thin layer of cucumbers lay ingredients on them then layer more cucumbers, make salt water solution, mix salt into cold water, 5% salt solution, three tablespoons of salt per quart, no cooking involved in lacto-fermented pickles, pour salt water solution over cucumbers until two or three inches above cucumbers, place weight over cucumbers, create an anaerobic situation, find cool dark area, let sit for two days, come back each day and skim off foam with sterilized spoon, 5-7 days pickles will be acidic enough to be considered a full sour, spoon out cucumbers put them in a mason jar and spoon out brine and fill mason jar with it, acidified=heating process, create your brine, vinegar water spices salt sugar, combine ingredients in non-reactive pot, simmer for five minutes, pack sliced cucumbers in mason jar, pour hot brine over cucumbers in jar until submerged, let cool to room temperature cover and place in refrigerator, oil-based pickling=no acid no chemical process, simply submerging products in oil, oil pickles take longer to mature, flash pickling,To comment on this episode click here. There are currently Comments
First Aired - 06/15/2009 05:00PM
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Deborah Schapiro, Publisher of Edible Green Mountains talks with Veteran Gardener Charlie Nardozzi, Robin McDermott about the Localvore Movement, Susan Reid of King Arthur Flour and Allison Hooper, Co-Founder of the Vermont Butter and Cheese Company.
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Introduction and Show Summary with Publisher of Edible Green Mountain Deborah Schapiro (2:02)
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Edible Communities, Edible Green Mountain,Mad River Valley Localvores of Vermont with Robin McDermott (9:29)
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localvore, Vermont eat local challenge 2005, started local movement, pledge to eat only local foods for a week, variety, education, farmers markets, socials as opposed to workshops, home canning, www.vermontlocalvore.org, San Francisco Bay first coined the phrase locavore, Vermont differentiated by adding the letter L for localvore, preservation, events follow the cycle of the seasons,Deborah Talks with Susan Reid of King Arthur Flour (17:00)
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King Arthur Flour, baking, recipes, oldest flour company in the USA, started in 1790 when George Washington was President, highest quality, chefs favorite, consistency and production standards will give you same results for every use, employee owned and operated, www.KingArthurFlour.com, multi-channel marketing, baking blog, recipe archive with search engine, baking tips, hints and secrets, information to be shared, cost of baking at home versus buying baked goods, baking bread on a pizza stone on your home grill, flat breads, the baking sheet newsletter,Deborah Talks with Co-Founder of Vermont Butter and Cheese Company Allison Hooper (16:30)
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Vermont Butter and Cheese Company, goat cheese, local milk, artisan cheese started in the early 1980's with goat cheese, cream, butter, cultures, sweet cream butter is popular in America, In Europe selected bacterial cultures are added to the cream before the churn to develop a better tasting butter, French butter, fermenting takes extra time, cools the fat in the cream that captures the fat for the churn, buttermilk, salt to take moisture out of butter, 86 percent fat butter which tastes better and lends itself well to baking, Vermont Butter and Cheese Festival, celebration that feels it has been a long way coming, Vermont as a travel destination, pairing cheese with beer, wine and other foods, www.VermontButterandCheeseco.com, VTCheeseFest.com,Gardening 101 with Charlie Nardozzi of the National Gardening Association (6:01)
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40 year farming veteran, early crops are producing, now is the best time of year to stay on top of things, don't let the lettuce and radishes get too far ahead of you, keep planting, weeding, mulching, harvest, push in the spring to get soil ready, once that is done vegetable garden should only need 5 or 10 minutes of care a day, water your young plants, consistency is important, www.garden.org/ediblelandscaping, early season pests, design you garden to mix flowers, herbs and vegetables as a solution for less pests, natural management approach, toads and snakes are good to find in the garden, mulching maintains soil moisture,To comment on this episode click here. There are currently Comments
