So this is the first technique post related to my earlier one about learning technique.
So my house smells of citrus and vinegar. I mean it really smells like a big pickle.
Anyhow, here is what I pickled today.
* David Chang's quick pickled cantaloupe from Momofuku (takes an hour)
* Moroccan-Style Preserved Lemons from Gourmet 2007 (quick recipe, about 5 days)
* Preserved Lemons from Cuisine Magazine (takes 5 weeks)
* Preserved Calamondins (takes 5 weeks)
* Thai and Ginger pickled radishes from Food&Wine (takes overnight)
* Pickled mustard seeds from Momofuku (takes about 2 hours with cool down)
I must admit that I have done the radishes before, and they are a nice substitute for pickled ginger with sushi. The pickled mustard seeds are to die for. I was just spooning them into my mouth, but I can imagine using them in many places. They are just such a nice tangy sweet punch. The cantaloupe was very nice, and I could definitely see having them for finger food in the summer when entertaining. They were also the easiest thing to prepare.
As for the calamondins and other lemons, I will have to see how they turn out in five weeks. And the recipe from the late Gourmet magazine will take about a week. This recipe from David Lebovitz is pretty close to what I did.
I also used meyer lemons instead of regular lemons. Now I have to figure out what to do with everything once it is done