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Say the word, "pickle," and your mouth responds. The salty-sour taste of a pickle satisfies some intangible need while adding plenty of pizzazz to a plate. Pickles come in many forms - nearly any fruit or vegetable can be pickled into your new favorite.
IN THIS ISSUE, we feature the simplicity of making your own small batches of pickles and "putting them by" for the long winter ahead. Pickling is a great starting point for learning about preserving and canning. It's easier than you think! Not canning this year? We've included many ideas for enjoying pickles wherever you find them!
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Le Creuset Stockpot
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Small batches of jams and pickles can be water bath processed in this multi-purpose stock pot. Great for soups, too!
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Lid Wand
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Magnetic tipped wand safely removes lids from boiling water bath and positions the lid on the filled hot jars.
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Jar Lifter
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These tongs, specially designed for canning, securely lift and transfer hot jars in and out of the hot water bath.
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Wide Mouth Funnel
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Made for canning, the wide opening guides food and liquid into jars cleanly and efficiently.
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Pickle Fork
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With a spring action system, this pickle fork "spears the spears" from jar to plate.
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Appetizer Tray On Ice
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Appetizers or relishes, this compartmentalized tray holds it all and keeps it cold with ice.
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OXO "V-style" Mandoline
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Slices, crinkle-cuts, and juliennes in different sizes. Fold-up legs provide adjustable height.
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Kyocera Adjustable Hand-held Mandoline
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Flat, hand-held slicer offers four thicknesses with little set-up. Ceramic blade stays sharp!
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"Put by" some pickles while the sun shines and before the snow flies!
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Celebrate the peak of summer with a homemade fruit pie of your own. Go ahead, make it a la mode!
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Lorraine, Katie, and all of the Staff at Beyond Pots and Pans
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