tag:blogger.com,1999:blog-3428824.post8047048611147258261..comments2023-11-02T10:11:55.165-05:00Comments on Madison Dinner Club: Pickled Asparagus - May 19, 2012Nickhttp://www.blogger.com/profile/14433872762386184485noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3428824.post-36107500435014406712012-05-22T07:14:43.463-05:002012-05-22T07:14:43.463-05:00I grew up with mushy pickles! I always thought tha...I grew up with mushy pickles! I always thought that's how they were supposed to be, until I was an adult and sunk my teeth into a true kosher dill. I'm intrigued by the idea of traditional fermentation and am planning on giving that a try when we have some fresh cucumbers. Apparently you can keep them a virtually unlimited time in cold storage, though that defeats the whole food preservation purpose since the only cold storage here is our already crowded refrigerator. I long for a root cellar!Jaimehttps://www.blogger.com/profile/15108834973725898149noreply@blogger.comtag:blogger.com,1999:blog-3428824.post-67984550467793037482012-05-21T16:41:36.000-05:002012-05-21T16:41:36.000-05:00I'll be interested to hear how these turn out....I'll be interested to hear how these turn out. I think pickles are a little more difficult than other vegetables to can because the finished texture is so important. Mine usually turn out mushier than I like, which obviously isn't a problem with tomatoes or jams. Pickled asparagus is intriguing. Please give an update once you've tasted it!Jesshttps://www.blogger.com/profile/03830158333864699346noreply@blogger.com