{"id":27153,"date":"2012-08-01T13:00:36","date_gmt":"2012-08-01T17:00:36","guid":{"rendered":"http:\/\/www.nybg.org\/plant-talk\/?p=27153"},"modified":"2012-08-01T12:08:46","modified_gmt":"2012-08-01T16:08:46","slug":"this-week-in-the-family-garden-pickle-me","status":"publish","type":"post","link":"https:\/\/www.nybg.org\/blogs\/plant-talk\/2012\/08\/garden-programming\/this-week-in-the-family-garden-pickle-me\/","title":{"rendered":"This Week in the Family Garden: Pickle Me!"},"content":{"rendered":"

\"\"<\/a>The Family Garden is changing gears for the foodie crowd, jumping from Sweet and Stinky<\/a> to an equally (and pungently) delightful delicacy. You’ve probably been there: the corner deli clerk plucks a zeppelin-sized pickle from that greenish jug of brine on the counter, you set into it with a crunch, and your pastrami sandwich is suddenly transcendent. You’re likely thinking it would take a family history in the pickling business, not to mention a wealth of time, to make something so delicious. But, with a little practice, you’ll prove yourself wrong!<\/p>\n

Putting together the perfect balance of spices and other flavoring blends is where time and imagination come into play. Otherwise, the brining process is about as easy as packing up leftovers! A few clean jars, a selection of fresh cucumbers, and a handful of other easily-attainable ingredients. It’s so simple you can pick it up during an afternoon “Pickle Me!” session, now running through August 17 in the Ruth Rea Howell Family Garden<\/a>, from 1:30 to 5:30* p.m. daily. You won’t even need your grandmother’s chilly cellar to let your pickles prepare; with our recipe, the refrigerator will suit just fine.
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\nWe caught up with the Family Garden’s Assistant Manager, Annie Novak, to see how the cucumbers are coming along in our one-acre edible garden, and further get an idea of what’s happening in the vegetable patch this week. If you haven’t already, don’t forget to register for the next Family Dinner event<\/a>, being hosted here at the Family Garden by two of Mario Batali’s most talented chefs, Thursday, August 2!<\/p>\n