Pickled Vegetables
Here’s an article by Ethan Zuckerman about pickling vegetables that you’ll enjoy, if you enjoy this sort of thing.
[tease]
“In a world where it’s possible to get raspberries from Chile and lettuce from Southern California in the middle of winter, it seems oddly primitive to preserve one’s own food. And honestly, it’s hard to explain to you why we do it until you taste what a green bean pickled with basil tastes like on a February night. Suffice it to say that there’s something tremendously reassuring about a pair of shelves in our kitchen filled with perfect vegetables, getting better with age and waiting to bring a splash of color and flavor to a day that’s otherwise entirely grey.”
[via My Heart's in Accra]