No April Fool’s here but I ran into this recipe from the Food Network Magazine and thought it looked wonderful so I thought I would share it with you. Sometimes we have just one or two veggies left over and this would be a good way to utilize them and preserve them as well. This takes about 40 minutes to put together but can be stored up to 3 months in the refrigerator but at my house it probably won’t last that long. This recipe makes 2 quarts.
Refrigerator Pickled Market Veggies
10 cloves garlic peeled
2 cups white vinegar
6 tablespoons kosher salt
Several sprigs of fresh dill
1 tsp celery seed
1 tsp coriander seed
1 tsp mustard seed
½ tsp black peppercorns
½ tsp pink peppercorns (if you have them)
6 cucumbers quartered lengthwise
6 young spring carrots, peeled & cut in half lengthwise
1 handful large scallion pieces or green beans
Cauliflower pieces to tuck in
4 small hot red chilies or 2 jalapeños
To get started you will need a medium size saucepan. Bring 4 cups water to a boil and reduce the heat so the water simmers and add the garlic. Cook 5 minutes. Add the vinegar and salt raise the heat and bring to a boil stirring until the salt dissolves. Remove from heat.
In 2 clear 1 quart jars, place a few sprigs of dill. Divide the seeds and peppercorns between the two jars. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Then pack the jars full of cucumbers, carrots, scallions, or green beans, cauliflower and chilies. Stuff the jars as full as you can get them.
Bring the brine back to a boil and pour it over the vegetables to cover completely, let cool then put the lid on the jars and refrigerate. The pickles will taste good in just a few hours but better if left for a couple of days.
Now a bit about carrots. Young spring carrots are not bagged baby carrots you get in the store. Those are just regular carrots cut into nubs. A spring carrot is smaller and sweeter than a regular carrot and tenderer. Avoid carrots with cracks or odd shapes as you might not be able to get then clean.
I think you could use your imagination and put just about any kind of vegetable in the jar you would want. Vinegar acts as a preservative provided you have the correct amount of acidity in the mixture. Gosh, think of adding peppers, maybe a radish or two for color. I don’t know maybe even mushrooms would work. Although, I have never pickled peppers (weird saying) or mushrooms I think you can buy them in the store so adding them might be an option.
At any rate, Happy pickling. So tomorrow we might talk about the Sweet Potato Man at the Farmers Market. Best Sweet Potatoes you will ever eat. Until then, Think Spring and Farmers Markets.