Friday, March 22, 2013
GETTING A LITTLE PICKLED
You can pickle just about anything, but these are the perfect additions to any summer cocktail; cucumbers, green beans, asparagus, carrots, celery, green tomatoes or okra. Go ahead, dive right into this project. You'll love the results..or be so tipsy and relaxed, you won't care! (note: you don't need to add these pickled delights to cocktails, as they're just as yummy on their own!)
I like to prepare these in mason jars, but you can rinse out any old jam jar for this project.
1.) 2 cups sliced or cubed vegetables (I prefer thinly sliced)
2.) 2 teaspoons coarse, non iodized salt
3.) 2 cups sugar
4.) 1 cup cider or white vinegar
5.) 1 teaspoon each pickling spices (such as seeds of dill, celery, mustard, fennel)
Lemon rind, onion slices, garlic slices (optional)
According to the recipe in the Drunken Botanist, slice or cube the vegetables you chose for pickling. Toss with the salt and set aside for 30-45 minutes. Heat the sugar and vinegar in a saucepan until the sugar dissolves; let cool.
Fill clean jars (again, I use mason jars) with vegetables, pickling spices, and optional ingredients. Top off the jars with the vinegar mixture, seal tightly and refrigerate overnight. ENJOY! (should last 2-3 weeks)