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. *

Organic Pickled Grapes

What could be better than sweet and briny goodness?

1 c white balsamic vinegar (Trader Joe's is a great resource)
2/3 c sugar
2 thyme sprigs
1 bay leaf
1 tsp salt
1/2 tsp whole allspice berries
1/2 tsp whole coriander seeds
1/2 tsp whole mustard seeds
1/2 tsp whole black peppercorns
2 c red seedless organic grapes

In a saucepan combine all the ingredients except for grapes. "Cook" until all of the sugar and salt is dissolved.

Meanwhile, place the grapes into a glass container. Pour the vinegar mixture over the top and cover. Refrigerate overnight. Will store up to 1 month in the refrigerator.

Quick Pickles

I really love pickles and made some this weekend with the help of food and wine. They are delicious and very easy to make.

Spicy Dill Quick Pickles

*For each 1 qt jar, use 12 oz of veges*
Before pickling do:
Asparagus - blanch 1 min and cool
Broccoli stems - peel and cut into sticks
Carrots - cut into sticks; blanch 2 min and cool
Cauliflower florets - blanch 1 min and cool
Green beans - steam 2 min and cool
Cucumbers - quarter or thinly slice

*12 oz Veges (see above)*
3 Tbsp kosher salt
2 Tbsp sugar
1 1/4 c distilled white vinegar (5% acidity)
2 Tbsp coriander seeds
6 large garlic cloves, halved
4 to 6 long red or green hot chilies, halved lengthwise
16 dill sprigs

Pack veges into 2 clean 1 qt glass jars; also add 3 of the cloves to each, 1 Tbsp of the coriander seeds, 8 sprigs of dill, and tuck 2 to 3 of the halved chilies in between the veges. In a separate jar combine the salt, sugar, and vinegar. Shake until the salt and sugar are dissolved. Add 2 c water and pour the brine over the veges. Add enough water to keep the veges submerged. Close the jars and refrigerate overnight or for up to 1 month.