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. *
I'm a pickle fan, so I certainly enjoyed these. I would say I prefer the green bean, mostly as a textural issue. I've tried them myself, and I'm not a huge pickled squash fan. The flavor was good however. If anything, I think they could stand to go even more sharp/acidic. I think that has more to do with how aged they are, and these are pretty fresh. I'm guessing they will just get better and better. I took some of the squash and bean out last night and diced them up with some romaine as a quick and delicious chopped salad. They were perfect in that. This will by my go to salad this week. Thanks K!
ReplyDeleteI too am a pickle fan and I too thought they could have been more acidic. I thought they had a nice spice without being too spicy and really enjoyed the subtle flavor of clove, which up to this point I've never added to a pickle brine. Overall good but could be better with more acid.
ReplyDeleteI will add that they did in fact age well. Got better and better. The green beans are still the best.
ReplyDeletelove your adventurous spirit in all your pickles...I'll have to try my hand at it too!
ReplyDelete