This recipe comes to us from chef Hugh Acheson and his book Pick a Pickle. You can also try his recipe for Pickled Blueberries. Acheson discusses more things to consider when pickling fruits and vegetables with Francis Lam during the listener question segment of our episode "How Restaurants Are Dealing." He also suggests two great pickling and food preservation resources, the Ball Jar website and University of Georgia's National Center for Home Food Preservation.
This recipe comes to us from chef Hugh Acheson and his book Pick a Pickle. You can also try his recipe for Pickled Cherries. Acheson discusses more things to consider when pickling fruits and vegetables with Francis Lam during the listener question segment of our episode "How Restaurants Are Dealing." He also suggests two great pickling and food preservation resources, the Ball Jar website and University of Georgia's National Center for Home Food Preservation.
Quick-salted (malosolnie in Russian) cucumbers are a real treat, and a really lovely way to do something different with the summer glut. But make sure to use the small, sweet and very crunchy ones to get the best malosolnie experience. These always feature as part of a Russian summer alfresco spread and are usually eaten straight up, with no extra dressing or unnecessary entourage.