Author Archives: Linda Ziedrich

About Linda Ziedrich

Linda Ziedrich is a freelance writer and editor and the author of The Joy of Jams, Jellies, and Sweet Preserves and The Joy of Pickling. She lives with her family near Scio, Oregon, where she grows most of the fruits and vegetables she pickles, preserves, and otherwise prepares.

Dill Pickles

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Reprinted with permission from The Joy of Pickling, by Linda Ziedrich. Published by Harvard Common Press.

Since the publication of the first edition of my book, The Joy of Pickling, several New Yorkers (or former New Yorkers) have asked me why I failed to include any sour cucumber pickles.The first time I heard this question, I was bewildered. All the pickles in my book are sour; pickles are by definition sour. But the New Yorkers were looking at recipe titles for the term sour or full-sour–or maybe New York or kosher–anything to reassure them that the pickles would turn out like the ones from their favorite sidewalk shop in Lower Manhattan. They all urged me to go to one of these shops and taste the pickles and peer into the barrels, and I did.

For all you New Yorkers, here's a recipe for pickles as close as I can get to the ones you pine for.

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Pickled Beef Tongue

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Reprinted with permission from The Joy of Pickling, by Linda Ziedrich. Published by Harvard Common Press.
Jewish immigrants brought this recipe to the United States from Europe 150 years ago. The same recipe can be used with a 4-pound beef brisket. Saltpeter (potassium nitrate) helps preserve the color and flavor of cured meat, and also inhibits the growth of Clostridium botulinum, the bacteria that causes botulism. Another product that serves the same purpose is Insta Cure #1, a combination of salt and sodium nitrate.

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