Pickled!

Let’s not talk about how I acquired walking pnemonia and was sick for about 8 years. Instead, let’s talk about how I pickled something! Or, more accurately, lots of somethings! I took a class with the totally awesome Georgia Pelligrini yesterday, which took place in the back garden of an amazing restored Temescal Victorian that I’ve always admired whenever I’ve wandered by (if you’re local, it’s the one at Clark & 49th). We made three different things – Garlic Dill Pickles, Pickled Eggs (with Beets and Onions), and Spicy Pickled Peppers.

They’re now sitting on our kitchen windowsill, looking darling, where they will taunt us for the next six weeks as the pickling process happens (except for the eggs! we get to eat those in a week). I was surprised at how very easy it all was and will be procuring a giant canning pot in the near future so that I can do it again on my own. I’m now dreaming of preserving the things that we get in excess when they’re in season and miss horribly when they’re not (kale and heirloom tomatoes, I’m looking at you).

I’ll also be picking up some kosher salt to make some lemon confit with the lemons that our tree is dropping on the ground (because we can’t eat or give away enough of them).