Rural | Spectacularly Delicious

SALLY STOTT’S “SHORT FORM” BREAD-AND-BUTTER PICKLES

July 26, 2010 by skfsullivan 2 Comments

The New Putting Food By was my gateway drug to home canning. "The New" part is relative, as my copy is dated 1982. While there may well have been updates since then, no matter, the 1982 PFB is tried and true. While all the recipes and techniques are meticulous explained, the titles and origins often are not. So Sally, who … [Read more...]

PRESERVED LEMON MUSTARD

I have a theory why home-made mustard stands out from commercial brands: store-bought mustard is processed to be shelf stable, i.e. heated and sealed, which in effect cooks it. Soaking and grinding the seeds at home results in a fresher, spicier, more mustardy result. This preserved lemon mustard has a lot of personality – sharp, […]

GRILLED CORN RELISH

Because why not? Making corn relish is an annual event here on Springy Banks. Come the holidays, it’s one of our most-requested condiments. This summer I added a new twist, grilling the corn first, giving a toasty, tawny flavor. Due to its popularity I always put up a whole bushel of corn. It might look daunting […]

WATER-CURED OLIVES, PICKLED GREEN ALMONDS, WHEY-PICKLED PEPPERS: WHAT I’VE LEARNED

This summer I tried my hand at few new types and techniques for pickling. The sub-head on this post is What I’ve Learned. Spoiler: It might better be called I Tried It So You Don’t Have To. Here goes. At my neighborhood green grocer in Astoria, United Brothers Fruit Markets, there’s always an enormous variety […]