Surprising news (!!), Putting Up with Erin has been selected as a finalist in the Indy Week Best of the Triangle 2017 for the best local-interest blog. If you love my recipes, my involvement in the local Durham food scene, or perhaps my pickle reviews around town, will you please take a minute to vote for me? Surprising (mostly because I’ve never really considered myself a local blog), taking photos of local farmers that I buy my fresh veggies from just always seems to make sense. Either way, the competition is stiff, but I’m optimistic and super honored to make it to the final round. 🙂
Quick pickles! Let’s talk about quick pickles and how I don’t typically make them… Due to the shear lack of fridge space, quick pickling has always posed a challenge for me. I’d say that less than 10% of everything I pickle bypasses my trusty water bath canner. That being said, there are a few things that even I deem fridge/quick pickle worthy: cucumber, okra, and the occasional asparagus pickles. You can’t really beat the fresh crispness achieved by the quick pickling method. I mentioned the word challenge, right? Enter left stage… this month’s Food in Jars Mastery Challenge: quick pickles.
When I first moved to Baltimore in 2008, someone said to me, “If you’re in Bawlmer for more than 5 years, you will never leave”. I was very skeptical of the idea, and to be honest, I never thought it’d happen to me. After 5 and a half years of residing on the banks of the Chesapeake Bay, I have finally discovered my inner “Baytriotism”. The Chesapeake Bay is a wonder unlike any other. I’ve sailed, sampled, experienced, and taken in it’s beauty season by season. Don’t get me wrong, in regards to the ecology, pollution, and health of the Chesapeake Bay it is filthy. Personally, though I may be a bit biased (having studied harmful bacteria for the past 6yrs), I would never consume any fish or oysters out of the Bay.
Like many others, before moving to Maryland, I had never tasted crab let alone ever heard of Old Bay Seasoning. It didn’t take long as it’s pretty impossible to avoid the stuff… Old Bay popcorn, Old Bay rimmed bloody mary’s, Old Bay this… Old Bay Pickled Green Beans! The idea to add Old Bay to this pickle recipe actually came from a friend of mine here in Baltimore a few years back. The result: an absolutely amazing pickle. I’ve experimented with these pickles a few times now, and decided that because I’m feeling extra nostalgic I’d ramp up the spices for this batch. Depending on your preference you could easily omit the hot peppers and alter the Old Bay to satisfy your needs. Enjoy!