The Salted Cod » pickle

Citrus Preservation

owheeler — Thu, 03 Dec 2009 20:34:21 +0000

Preserving lemons (and limes) is an easy way to put that extra citrus to use. The fruit ferments in salty brine of its own juice, salt and spices at room temperature for one month. After one month passes the jars can be moved to the fridge to stop the fermentation process. The entire lemon (skin, pith, and flesh) will now be soft & completely edible.

Everything tastes better at the beach.

Trevor — Wed, 01 Jul 2009 15:23:42 +0000

Jersey breakfast berry bowl.

Tilapia tacos, guacamole, quick red cabbage pickled slaw

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Pickled Ramps & Eggs

Trevor — Fri, 01 May 2009 15:09:05 +0000

Mild onion flavor, sweet and a bit of heat.

Nice combo.

Quick Pickled Ramps.

owheeler — Fri, 01 May 2009 00:15:36 +0000

Ramp fever strikes again.

I got these ramps at the Union Square green market for $2.50 a bunch, foraged in scenic Roscoe NY.

I’ve gotten to the point where I’ll pickle or ferment anything at least once just to try it. I figured I’d give this one a try courtesy of David Chang.

Ramps, ramps, ramps.