{"id":1059,"date":"2009-12-16T22:00:57","date_gmt":"2009-12-17T06:00:57","guid":{"rendered":"http:\/\/www.emilymorganti.com\/blog\/?p=1059"},"modified":"2009-12-19T22:50:18","modified_gmt":"2009-12-20T06:50:18","slug":"pickle-update","status":"publish","type":"post","link":"https:\/\/www.emilymorganti.com\/blog\/?p=1059","title":{"rendered":"Pickle update"},"content":{"rendered":"

Back in November<\/a> I picked the rest of my tomatoes and attempted to pickle them. Turns out I kind of screwed it up. For anyone who decides to try pickling at home, don’t mess around with the ingredients. As I learned from some nice people at the GardenWeb forums<\/a>, when you’re pickling, as a rule of thumb you should use at least one part vinegar to one part water. I used two parts water and one part vinegar because a recipe I found online told me to. I also added some onions and garlic and because the recipe said I could add whatever I wanted. As I’ve learned since then, it might not have been safe to do that. Oops. (Next time I’ll be using one of the National Center for Home Food Preservation’s approved recipes<\/a>.)<\/p>\n

Fearing I may have messed up my pickles beyond repair by altering the recipe, I put them in the fridge to be on the safe side. And there they sat. I’m not ashamed to admit it… I was afraid to eat them. But today, nearly a month later, I took the plunge. <\/p>\n

The jar I opened had a nice tight seal on it—so tight I had to get Geoff’s help opening it. That’s a good sign. And the pickles weren’t bad. I ate five or six of them. A little soft, a little vinegary, but not gross. And four hours later, I haven’t dropped dead or doubled over with shooting abdominal pains, which I hope means they were safe to eat.<\/p>\n

All in all, in spite of the mistakes, it was a decent experiment. Now I just have to eat my way through three pints of pickles before they do get gross…<\/p>\n","protected":false},"excerpt":{"rendered":"

Back in November I picked the rest of my tomatoes and attempted to pickle them. Turns out I kind of screwed it up. For anyone who decides to try pickling at home, don’t mess around with the ingredients. As I learned from some nice people at the GardenWeb forums, when you’re pickling, as a rule […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[13],"class_list":["post-1059","post","type-post","status-publish","format-standard","hentry","category-thoughts","tag-great-outdoors","post-preview"],"_links":{"self":[{"href":"https:\/\/www.emilymorganti.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1059","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.emilymorganti.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.emilymorganti.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.emilymorganti.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.emilymorganti.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1059"}],"version-history":[{"count":17,"href":"https:\/\/www.emilymorganti.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1059\/revisions"}],"predecessor-version":[{"id":1130,"href":"https:\/\/www.emilymorganti.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1059\/revisions\/1130"}],"wp:attachment":[{"href":"https:\/\/www.emilymorganti.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1059"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.emilymorganti.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1059"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.emilymorganti.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1059"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}