Posts Tagged ‘ jars ’

Happiness through pickles

I’ve given up on sewing this summer because I do not have the room. And spending three quarters of my free time taking out and putting away just was not working for my state of mind.

So I’m reading more and growing things and making pickles. Tons of pickles in these new widemouth pint jars whose design I really like.

Eggplant slices for sandwiches

Eggplant sticks for antipasti (Pickled Eggplant Preserving)

Roasted red and orange peppers for both. (Marinated Roasted Red Bell Peppers | Simply Recipes)

Mister’s on a kraut kick, too. You can imagine the smell.


Stalling with pickles

I’m supposed to be finishing a dress. Instead I made pickles, the Middle Eastern kind I used to eat with chicken shawarma and garlic sauce. You pickle turnips with beet slices, garlic slices and salt-vinegar brine.

Super easy since you don’t cook the turnips or beets. Just peel and slice.

Layer. Fill with brine.

pickles getting packed

Watch the magic happen! (The left jar has brine in it, the center one does not)

pickles starting out

Seal ’em up.

pickles in the pot

And let them sit. And sit and sit and sit. About three weeks.

pickles! one hour later

The beets will sort of blanch as the turnips turn a furious fuchsia. I can’t wait.

(ps- I use a recipe from this beloved book by Tess Mallos – The Complete Middle Eastern Cookbook)

Jars, or A Tale of Hoarding

Maybe it’s the cold. Maybe it’s the engagement, a preparation to marry. Maybe it’s my Mister is far away. Or the uncertain economy.

I’m crazy lately about glass jars, jarring things, putting things up in jars, drinking from jars, storing all kinds of grains and beans and veg and soup in jars. I thrift them, like this bicentennial 1976 Ball Jar in blue. I save them after the olives are gone. 

1976 Bicentennial Ball Jar

Case and point: Jars of yogurt and jars of chicken broth made from a whole little Cermak Market broiler in the fridge. Yogurt consumed from jar for lunch. Ditto for chicken broth this week.

Chicken broth

This week the remainders got combined into Turkish yogurt soup, seasoned with dried mint kept since the summer in old quilted jelly jars. Now soup’s stored in jars from green olive and marinated eggplant to take to work.


I like the way they look, lined up and irregular, full of different colored things. I like the permanence of storage in canning jars. I like recycling them in my own house.