Comments: The Good Wife

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The jars are beautiful.

In my mind, where free time is infinite, I will be making these so soon.

In case reality rears its ugly head.....ahem...my birthday is in October :)

I'm pretty sure that given my wife's attitude towards pickled anything that preservatif might be an appropriate word after all.

Oooh, pretty!

Meg--you are not the only one who was influenced strongly by Louisa and Laura. I don't know how many times I read those books as a young girl, but they fit very well in my upbringing on my grandparents' farm and in a small city in West Virginia.

You know that "Good Wife" thing actually has a name--scholars call it the 19th century "Cult of True Womanhood." I learned about that in my Women in American History class, way, way WAY back in the day, and had an aha! moment and said to the professor--"You mean, it all about all the values Ma tried to instill in Laura in the Little House books!"

I ended up writing a paper about it.

The prof loved it.

Funny you should post about pickling. I just made 3 jars of pickels, and I scoured every supermarket in Paris for white wine vinegar (you know how it's always the one thing you need, you can't find? that was my 'white wine vinegar' search in the supermarkets, although I did find white whine, I mean, wine vinegar...but it was walnut-flavored!)
So I used cider vinegar. Am in going to be in a pickel when I try them? I will try using white vinegar like you recommended. You're pickels looks pickel-icious!

How long should you wait before eating them?

Barbara, I know exactly what you mean! I'm sure it made a fascinating paper!

David, I found the vinegar in Monoprix. It was on the lowest shelf, where I often find the strange things I want. Let me know how the pickles turn out - I'm sure they'll be great! My dear Critic just has a few (!) prejudices!

Rob, thanks for pointing out the missing piece of information. You can eat them right away but they will develop flavor over time. I would recommend waiting at least a couple of weeks!

Just reporting back on the hot water bath issue. Last year, I followed the instructions in my book on preserving and processed a few jars of pickled onions. As I expected, they turned out to have no crunch whatsoever. So this year, I am taking advantage of the fact that we now have to refrigerators and simply putting all the jars in the fridge, unprocessed. I know from experience that they will keep perfectly fine - and stay crunchy!

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