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I ate at one of those farm to table restaurants and they had a charcuterie board with pickled plums, squash, and some other stuff. It made me want to try my hand at some of that stuff, since even at the nice grocery stores you can really only get pickled cucumbers, beans, peppers, etc. Nothing too fancy. Am I right in assuming that most of the science and warnings about using proper recipes is all about shelf-stability and preservation? Like, if I am pickling something to eat later that day or in a week’s time, and keeping it in the fridge, I am okay to do whatever I want right? New place I bought has a gas stove so I could crank out a giant pot of boiling water if I had to, but I’d prefer not (unless I get addicted to canning I guess).
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Oct 1, 2018 12:37
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| # ¿ Apr 25, 2024 20:20 |
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