Look what I brought home from the market.
There has been a crazy lot of food preservation going on here. I’ve been squeezing in canning sessions between regular site inspections on a fun landscape project, and recipe writing (some new canning projects are coming.) Wearing these two hats has forced me to be organized, and focus on projects that can be accomplished with a very limited time commitment.
I made Luvey’s Eight Day Sweet Pickles, a ritual every Spring. It’s a project, but worth it. I hope this will be the year you try them out.
I marinated some baby artichokes using Melissa Clark’s video as a springboard for the ideas. These are not shelf stable, but they’ll last in the refrigerator for awhile. At the rate I’m adding them to everything but my breakfast cereal, they really won’t last that long.
When I read this post from Winnie at Healthy Green Kitchen. I started to think about how pretty it would be to combine pickled vegetables in layers. I puzzled over the different vegetables requiring different types of treatment – blanching, brining! It was so fun to think about!
I was inspired – I wanted to preserve the color and fresh appeal of these pretty foods and I’m really happy with the way the combinations looked and tasted. These jars of quick pickles will be perfect hostess gifts for a weekend full of get-togethers.
[print_this]Pickled Carrots and Onions
Makes two pints or tall 12 oz jars, depending on the size of the carrots
2 bunches small new onions, red or white
2 bunches new young carrots, on the small side
1 good handful of fresh thyme
1 T + 2 T Pickling Salt
2 T Sugar
1-1/4 c White Vinegar
1-1/4 c filtered water
1 tsp. crushed red pepper
Peel the onions.
Make the brine: Add 1 Tablespoon pickling salt to each pint jar, divide the onions between the two jars, and fill with filtered water.
Shake the jars to dissolve the salt, and leave them on the counter overnight.
Drain and rinse the onions.
Bring a small saucepan of water to a boil and add the thyme.
Trim and peel the carrots and blanch for 3 minutes in boiling thyme scented water, then strain and cool the carrots down in an ice bath.
Bring the vinegar, salt, sugar and water to a boil.
Place the onions and the carrots decoratively into each sterilized pint jar.
Divide the crushed red pepper, half in each jar.
Pour the vinegar brine into the jars, over the vegetables.
Cap the jar, then set it on the counter to brine overnight. The next day, put the pickles in the refrigerator.
Eat within a week.[/print_this]
[print_this]Pickled Snap Peas and Radishes
adapted from Winnie Abramson’s Pickled Radishes
Makes 2 pints
1 pint sugar snap peas, very fresh
1 bunch bright red radishes, freshly harvested
1/2 cup Unseasoned Rice wine vinegar
2 Tbls. kosher salt
2 Tbls brown sugar
2 garlic cloves, thinly sliced, divided
2 tsp Dill seed, divided
1 tsp Crushed red pepper, divided
Stem and string the snap peas.
Scrub the radishes clean and slice paper thin.
Add the peas and radishes to two sterilized pint jars. Make ’em pretty.
Bring the vinegar, salt, sugar to a boil.
Add garlic slivers, dill seed and crushed red pepper to each jar.
Pour the hot brine over the vegetables into the jar.
Cap and allow to brine overnight, then refrigerate.
Eat within a week.[/print_this]
What will you be pickling?