Pickle Party 2009

OK, we've set the date. Stay tuned to this article for updates. For anyone in Ottawa interested, on the Sunday of the Labour Day weekend we'll be hosting a party where we show you how to make fermented ("kosher") dill pickles, and sauerkraut, probably starting at 14:00

Right now is the first weekend at the Parkdale Market where they have the pickling cukes. You are best off to order yours ahead of time and if possible pick them up first thing on the Saturday morning and store them in your fridge til Sunday, or a cooler with a bag of ice, since very few of the market vendors get deliveries on Sunday. You need to order #1 (number 1) Cukes. Call these guys to order : Claude Roy & Denis Roy : 613-323-4538. 1/2 bushel is about 30 lbs, and makes about 20 litres of dills. This amount takes 2 people about 90 minutes to prepare.

Cabbage is not such a big deal - can just pick it up on the Sunday at the market. It is currently $1.50 per head with the people I usually get it from. Per huge cabbage you get about 5 litres of kraut, and need 1/4 cup salt.

Required for Dills

In addition to the cukes, you need to bring

• a lawn chair
• a green plastic scrubbie or one of the vegetable scrubbers from Lee Valley (surgical brushes).
• a bucket, crock, or wood cask. With lid. The 19L white "paint buckets" at Rona and Home Depot are food grade - that's what I use.
• UPDATE : actually, you'll need a 2nd bucket for dills
• a disk ideally with holes in it, that fits inside the bucket. Many people use a plate which of course has no holes. This is to put over top to keep the cabbage or pickles below the surface of the juice. I use a plastic thing designed for brewing - google "Phil's Phalse Bottom". Plates work fine though.
• pickling or kosher salt, NOT table salt because of the iodine.
• vinegar
• dill - available at market
• and in a month's time, you'll need mason jars. 1L are best IMO. Or 1.5L
• garlic is best left til bottling time.
• small paring knife

Required for Sauerkraut

In addition to the cabbage you need to bring

• a lawn chair
• large cutting board
• large knife for cutting cabbage
• a bucket, crock, or wood cask. With lid. The 19L white "paint buckets" at Rona and Home Depot are food grade - that's what I use.
• a disk ideally with holes in it, that fits inside the bucket. Many people use a plate which of course has no holes. This is to put over top to keep the cabbage or pickles below the surface of the juice. I use a plastic thing designed for brewing - google "Phil's Phalse Bottom". Plates work fine though.
• pickling or kosher salt, NOT table salt because of the iodine.
• and in a month's time, you'll need mason jars. 1L are best IMO. Or 1.5L
• garlic is best left til bottling time.

RSVPs required