Archives for posts with tag: Pickles

The first bucket of cucumbers marks the start of a new pickling season. 


Along with dill, garlic, mustard seed, salt and water, everything is stuffed in the jar for fermentation. 

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Fyristorg (Fyris Market in Uppsala) today. My first market this year. 

I have some pumpkins left and of course all the pickles including miso. 


There are a few flakes of snow in the air. Hope the costomers dare come out in this weather.  

I noticed that my pickled carrots were running out, so time to make some more. It’s that season now. 



Remember, just carrots and 1.5% salt is all you need, but I season with garlic and caraway seeds.


They’ll be ready in 4 weeks. 

After a few tired days of straightening up after the wonderful big garden party, things are are getting back to normal – weeding, building and harvesting. Dispite the drought, everything is growing bonkers. I picked my first bucket of pickling cucumbers. 

All set for lactic fermentation. 


Now for a day of harvesting for the market (Fyristorg) tomorrow. 

I’m going to try to increase my sales this year, and there is a big vegetarian festival in Uppsala coming up, that I will be participing in this year, so I bought some eco carrots to make some more lactic fermented carrots. 

Cleaned and peeled 

Shredded 
Then mixed with 1.5% salt and herbs and packed into jars for at least one month fermenting. 

12 kilos of carrots have become 2 kilos of peels for the compost and 10 kilos of pickles. I don’t like throwing away so much, so I took out the small, skinny carrots, just cleaned them well, and made a separate batch with them. It’s in the 2 jars on the left. You may notice that they have a darker brown color because of the peels, and many customers think they look less appetizing, so the sales might not be as good. We can always eat them up ourselves. The middle one is spiced with fresh ginger. The 2 on the right are spiced with caraway seeds, as are the peely ones. 

 

2 days later – I realised that I forgot to put the garlic in. Bad. So I opened each jar and pushed a few cloves in. It was a bit messy because the fermentation process was already going strong. Trapped CO2 fizzed and bubbled over, but I’m sure I saved the batch. 

We have made loads of new pickles these last few weeks – naturally fermented vegetables made with the help of lactic acid producing bacteria.

The latest batch is in the kitchen getting started. 
Earlier batches are cooling down and fermenting in the cellar. 
  
And the garden is still producing buckets of cucumbers to ferment. 

As well as cabbages and carrots   

  

 

So far it’s been a fantastic year for growing vegetables and pickling.

So much so, that I’ve had to invest in about 50 new pickling jars. I buy used ones too, when I find them.  

 

Preparing for the the first market of this year. 

  

There are a few old timers that come to the Fyris Farmers Market in Uppsala even through the winter selling potatoes, carrots, baked goods and other winter staples. 

I take a break during the coldest period. The weather has been quite warm and sunny this last week, so tomorrow will be the premier market day this year with a variety of pickles, miso and pumpkins. 

Today was the first session of thIs years pickling course.

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Today we made sauerkraut. Next week it will be pickled carrots, then kimchi.

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It was wonderful that we could use the big kitchen at the bed and breakfast here on the farm.

I didn’t go to the market last saturday so there were lots of cucumbers to dispose of.

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They were turned into about 30 liters of lactic acid pickles.

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I picked the first cucumbers of the season.

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And some dill.

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The result:

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