Comments on: in the kitchen with: sharon spain

By: Niina

Niina — Fri, 20 Feb 2009 00:24:57 +0000

Do these store immediately in the fridge, or is a cooldown period recommended? Thanks!

By: kristina

kristina — Mon, 02 Feb 2009 16:48:54 +0000

Hi, If anyone can help me– what’s a bocal? Perhaps we can help Andrea!

By: the purcells

the purcells — Mon, 02 Feb 2009 05:26:05 +0000

i love love love pickles and all things that are pickled. this summer we experimented with little jars full of pickled green beans, baby carrots, beets and asparagus and i loved all of them! thanks for the new recipe and really enjoy matt’s photography!

By: alex

alex — Mon, 02 Feb 2009 04:16:37 +0000

cheese+pickles=heaven

By: Alicia

Alicia — Mon, 02 Feb 2009 03:04:13 +0000

I couldn’t even wait around to make pickles I just had to have that sandwhich. On the way home I stopped at a little grocery store and got organic dill pickles, light rye, probiotic mild cheddar, and dijon….best sandwhich ever. Thanks for the great meal idea:)

By: Ina Vaughn

Ina Vaughn — Sun, 01 Feb 2009 05:30:10 +0000

I’ve made jams and jellies, even drunken apricots, but now I’ll have a new project: pickles!
Thanks! Pictures are enticing, ready to eat!