tag:blogger.com,1999:blog-5190698551624574472.post402774586198551384..comments2024-03-06T15:41:15.077-08:00Comments on Trout Caviar: A Bit of a PickleTrout Caviarhttp://www.blogger.com/profile/11236671377889601457noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5190698551624574472.post-26158018110953700212012-05-30T07:48:51.176-07:002012-05-30T07:48:51.176-07:00Sara, Lucas, Sylvie, thank you all for writing. H...Sara, Lucas, Sylvie, thank you all for writing. Here's my initial take on the rhubarb pickles: They are excellent. Just one week in the jar, and they'll get better. I think using the brine in which the ramps were blanched is key. They're keeping their color, have a bright crunch and layers of flavor. I see a ploughman's lunch of biscuits, cheddar, and rhubarb-ramp-apple chutney in my VERY near future.<br /><br />Cheers~ BrettTrout Caviarhttps://www.blogger.com/profile/11236671377889601457noreply@blogger.comtag:blogger.com,1999:blog-5190698551624574472.post-37221136662276587342012-05-29T18:19:42.078-07:002012-05-29T18:19:42.078-07:00we don't eat that many pickles... so small bat...we don't eat that many pickles... so small batch refrigerator pickles is the way to go for me. I skip the cloves but generally add ginger to my all purpose brine. What can I say, I like them "zingy". <br />And.... thanks to you (because of you?), I am letting milk weed grow in the vegetables patch because I want to harvest the tiny pods for pickles.... I read all about them in.... "Trout Caviar - Recipes from a Northern Forager"sylvie in rappahannockhttp://www.laughingduckgardens.com/ldblog.php/noreply@blogger.comtag:blogger.com,1999:blog-5190698551624574472.post-68610615168959558052012-05-24T09:29:01.288-07:002012-05-24T09:29:01.288-07:00Ooo... Ramp-A-Tinis. Yes!Ooo... Ramp-A-Tinis. Yes!Atenderloinhttps://www.blogger.com/profile/02688975438878455466noreply@blogger.comtag:blogger.com,1999:blog-5190698551624574472.post-42945347506922628882012-05-24T06:35:14.237-07:002012-05-24T06:35:14.237-07:00Ooh, rhubarb, good idea, and so pretty in the jar....Ooh, rhubarb, good idea, and so pretty in the jar. I finally got the hang of working refrigerator pickles into my mix last summer, and it was so nice to have snack-ons at a time of year when some days I feel like I'm only working for winter meals. Plus they're so crispy and fresh-tasting.Sarahttps://www.blogger.com/profile/11777871420440458786noreply@blogger.com