Making Pickles

My latest project…called chunk pickles. An old recipe from a book called Preserving in Today’s Kitchen by Jeanne Lesem, where “today” is circa 1985. The description says the recipe is way older than 1985, however. I’ve found lots of great recipes from this book: the recipe for quick dills on my School of Eating Good blog is from the same book. These are not quick pickles. They need to sit for about a day and a half in salt water, get packed in jars, heated (though not actually canned), and covered in brine. Then they sit for 2 months. So, no recipe for these since I have no idea how they are going to turn out. Come back in mid-October to find out.


Author: worldplatterblog

I blog about food, travel, and anything else tangentially related to food that piques my interest. I have a degree in Culinary Arts and in Operations Research (it's math). That means I'm pretty analytical and love science, but I also love art. Food is a strange place where science intersects art in continually changing ways. I love writing about all of it.

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