A Passion for Pickles

I’ve blogged about pickles before. How could I not? I love pickles. I plant pickling cucumbers only every other year, to prevent me from becoming the Crazy Pickle Lady, but this year is a pickle year.

Our favourites, without question, are dills. I made seven quarts of dills last weekend, and this weekend I put up another nine quarts. Plenty more to come before I’m finished pickling.

I can most of my pickles in a water-bath canner, so they last two years. But the canning process leaves them less crisp than I like, so I also make fresh pickles to eat right now. They’re crisp and sour, and super easy to make.

For a 1-quart jar, you’ll need:
1 kg pickling cucumbers, washed and cut in half lengthwise
1 head fresh dill
1 small red chilli (fresh or dried)
1 clove garlic, cut in half
1 bay leaf
1 cup vinegar (white or cider)
1 cup water
2 Tbsp coarse salt
3 Tbsp sugar
1 Tbsp mixed pickling spices (you can buy commercial, but I make my own mix to have on hand, see below)

Combine vinegar, water, salt, and sugar in a saucepan. Tie the spices into a cloth bag (or use a stainless-steel tea ball) and drop it into the vinegar mixture. Bring to a boil, then lower the heat and simmer, covered, for 15 minutes.

Shortly before the vinegar is ready, fill your jar with hot water (from the tap is fine, but make sure it’s as hot as you can get it). Let it sit for a few minutes, to ensure the jar is hot. This step minimises the risk of heat stress cracking the jar when you pour boiling liquid into it.

When the jar is warm, pour out the water. Drop the dill, chilli, garlic and bay leaf into the jar, and then pack the cucumbers in tightly. Try to arrange them so the cut sides are not pressed against one another—you want the pickling liquid to penetrate the flesh. Remove the spice bag from the simmering pickling liquid and pour it over the cucumbers, covering them completely.

Allow to cool, and then store in the refrigerator for 3-5 days before eating.

If you have leftover pickling liquid, save it in a jar, and just heat it up to make your next batch of pickles.

Pickling spice mix (makes about 1 cup):
6 Tbsp whole mustard seed
3 Tbsp whole allspice
6 tsp whole coriander seed
1 tsp whole cloves
3 tsp ground ginger
3 tsp red pepper flakes
3 bay leaves (crushed)
3 cinnamon sticks (crushed)

Sub-Alpine Idyll

We recently went on a lovely hike up Peak Hill, overlooking Lake Coleridge. The start of the track crosses paddocks, but once on the reserve land, the vegetation changes to a beautiful sub-alpine spread of daisies, Spaniard, matagouri, and tussocks. The daisies, in particular, were spectacular—so many were in bloom that the whole hillside looked frosted. The Spaniard was blooming, too, spiky flower heads rising above the daisies like something from a Dr. Seuss book. Native bees, mānuka beetles, and syrphid flies were all taking advantage of the abundance of nectar and pollen. The air hummed with insects.

You could be forgiven for thinking it was a beautiful, peaceful place. And it was, for us. But among the insects buzzing around were predators—pompillid wasps hunting for spider prey, robber flies snatching unwary insects out of the air, and birds snapping up bugs to feed to their young.

And then there were the plants themselves. At least one hapless beetle impaled itself on a Spaniard leaf. 

It may be pretty, but it’s a rough world out there when you’re insect-sized.

A Little Bit of Crazy

On the lower slopes, looking up to the clouds.

You have to be some kind of crazy to summit Mount Herbert in a raging Nor’easter. Apparently my family and I are some kind of crazy.

To be fair, we didn’t set out to summit. We’d hoped for a day at the beach, but the wind and cloud cover wasn’t promising. So we pulled into Orton Bradley Park thinking we’d do a nice little hike.

We thought, ‘Let’s go toward Mount Herbert; we haven’t actually hiked that track before.’

It’s a typical Banks Peninsula track, winding through non-native forestry blocks, pasture, and scrubby native bush on its way up the mountain. As we got higher and higher, the wind picked up. The ridge line and summit were shrouded in cloud. It certainly wouldn’t be nice up there.

But, hey, it was great hiking weather down lower—not too sunny, and the breeze was nice … until it started whipping off our hats. We carried on up the slope.

By the time we reached the bottom of the cloud layer, the wind was getting a bit ridiculous. We checked our location on the topo map.

Well, it wasn’t too much farther to a shelter where we could eat lunch. Surely we could go that far. We carried on, around a switchback so the wind was blowing full in our faces. I laughed and shouted, ‘This is silly!’ But no one heard me over the wind.

We were in the cloud now, hiking blind to the shelter. When we found it, we tumbled inside, laughing and a little breathless. As we ate our lunch, the sturdily-built shelter shimmied and moaned in the wind. Billowing waves of cloud poured in with each gust.

It would be ridiculous to go on in this weather. What would there be to see, anyway, in the cloud?

But it was only a little bit further to the summit …

We donned our raincoats, shoved our useless hats into our bags, and made for the top.

And so there I was, leaning into the wind, a cramp in my left thigh and a blister on my right heel, condensation dripping off my hair and running down my glasses, unable to see the rest of my family just ten metres ahead of me through the cloud … and stupid-grinning the whole way.

At the summit (the highest point on the Banks Peninsula) we should have been able to see a huge expanse of the South Island spread out around us. We could barely see each other. We cheered our accomplishment, admired the view, and then set off back down.

Our little walk ended up traversing 15 kilometres and climbing 900 vertical metres. It was a ridiculous walk to do, given the weather conditions, but it was absolutely brilliant.

And we got our beach time in, too. By the time we made it back to sea level, it was sunny and hot, so we had a little splash in the sea before returning home.

Sometimes a little bit of crazy is perfect.

Respite on the Rakaia

The temperature is squatting at 37 degrees C. Body temperature. I’ve experienced hotter, but when it hits 37, it’s just hot, no way to argue it’s not.

So we headed down to the Rakaia River, just a short drive from our place.

The walk in from the settlement of Rakaia Huts is green and humid. The track is maintained only by the feet that tread it and winds through a magical scrubby forest. Non-natives brush leaves with natives, feral fruit trees share space with hydrangeas. The worst of Canterbury’s weeds coexist with a remarkable array of native shrubs and ferns—it’s the Peaceable Kingdom of the plant world.

Twenty minutes of walking through this green glade brings you to the river. The Rakaia is a braided river, so you cross and re-cross channels to reach one suitable for swimming. Down near the mouth, there are many swimming holes—deep and turquoise with suspended loess (wind-blown rock dust)—separated by sparkling riffles. We followed the river to the sea, testing each pool to find the best one.

They were all delightful, all ours for the taking, because there was no one else there.

Back home, we stayed in our wet togs until they dried, bringing the cool river with us.

In the time it’s taken me to write this blog, the temperature has risen further. The river water has long since evaporated. Now we have just the memory to keep us cool.

Alpine Delights

The family spent a delightful hour on the Dobson Nature Walk in Arthur’s Pass National Park on Wednesday. The track is an easy one, and hiking it quickly takes about 20 minutes. But it’s not a walk you want to do quickly, especially in summer. It winds through alpine and sub-alpine vegetation, including some beautiful tarns, and in summer, so many plants are blooming, it’s hard to take five steps without finding another lovely orchid, daisy, or hebe in bloom.

For me, the best part of the walk is the abundance of sundews in the tarns. As an entomologist, I’m naturally drawn to carnivorous plants like sundews. Sundews catch insects on the sticky hairs you can see glistening in this photo. The hairs are sensitive to both touch and taste, and when they sense a struggling insect, they fold inward to further entangle their prey. Enzymes exuded by the hairs then digest the insect, and the leaf takes up the nutrients in order to grow in the nutrient-poor alpine wetlands. 

These sundews were just beginning to flower—many plants had flower buds, but none had yet opened. The flowers sit above the leaves—an important adaptation, since the plant needs to be pollinated by the very insects it eats.

The alpine summer is short, so when these plants are done flowering, the leaves will slowly shrink into a structure called a hibernaculum that sits near the soil surface and protects the plant through the winter.

A Trifle More Christmas Baking

Okay, so I wrote the Christmas Baking blog post a couple of days ago, and then this happened. We picked another mountain of fruit this morning, and it happened to be a bread day. My original plan was to bake a pie, but my husband agitated for a trifle, but without the custard, which he’s not fond of.

So into the baking rotation went a lemon cake. Once it was cool, I sliced it and layered it with fresh fruit (strawberries, raspberries, black currants and blueberries), raspberry sauce, and a mixture of cream cheese, whipped cream, sugar and vanilla (inspired by this trifle recipe, but I measured nothing, and ignored most of the directions).

Just making it made everyone smile. Eating it … Oh my! I think I have a new favourite Christmas dessert!

Christmas Baking

When I was a kid, my mother would start her Christmas baking just after Thanksgiving. She’d bake dozens of kinds of cookies and freeze them. For weeks before the big day, there would be a big platter of cookies—a few of each of the types she’d made—out for eating. It was a child’s dream. I don’t remember her making anything but cookies for holiday desserts. We certainly didn’t need anything else, with all those cookies available.

Before moving to New Zealand, my holiday baking was similar (though with only one child eating cookies, I didn’t make quite so many as my mother did—she had three young cookie eaters). But it’s changed a lot since then.

Cookies are made with ingredients that store well—flour, butter, sugar, nuts—that’s great for winter baking, when fresh ingredients are hard to come by. But Christmas falls at the height of the summer fruit season here—it’s no wonder the traditional Christmas dessert here is pavlova—a meringue ring filled with fresh fruit (Unfortunately, I’m really not fond of meringue).

At the moment on our property, we are harvesting black currants, red currants, gooseberries, raspberries, strawberries, cherries, and blueberries. With as much as 10 kilograms of fruit coming in every two days, much of that harvest goes into jam, sauces, chutney, or simply gets frozen for later use. But it would be a shame not to bake with that fruit, in favour of cookies, which I can make any time of the year.

So we’ve been enjoying strawberry shortcake, currant pie, and gooseberry crisp. For breakfast, we’ve been eating waffles smothered in fruit, and muffins studded with fruit. For snacks, and with every meal, we’ve been eating fresh fruit—whatever hasn’t gone into baking or the freezer.

Oh, there are cookies, too (why not?). But it’s the fruit I snitch while walking through the kitchen, and it’s the pie I crave for dessert.

Some day I’ll dispense with the cookies entirely … Maybe I’ll even learn to like pavlova.