Friday, October 2, 2009
Fresh - Pickled Vegetables / Assignment # 2
I really enjoy pickles, so when I saw this I thought I would give it a try. This is assignment # 2 for Seasonal Table. Please read the comments to see what other people thought.
1 1/2 c white wine vinegar
1 3/4 c water
2 1/2 Tbsp sugar
1/2 bay leaf
4 thyme sprigs
Half a dried cayenne pepper or a pinch of dried chile flakes
1/2 tsp coriander seeds
2 whole cloves
1 garlic clove peeled and cut in half
A big pinch of salt
Bring the brine to a boil in a non-reactive sauce pan. Add the veges that you would like to pickle into the brine and cook until they are done but still crunchy.
* I actually decided to pickle some green beans and squash. I steamed the green beans for 2 min and placed them in an ice bath for 2 min. I prepped the squash by placing it in a colander with some salt for 1 hour then added it to the jar. *