I do not understand when people tell me that they don't love pickles. They make great snacks and they go with so many other foods. My mom used to make me peanut butter and pickle sandwiches growing up and I could never get enough. I could go on and on about pickle favorites, like..Read More
Have you ever watched the caterpillar to butterfly transformation? Of course I have always known how it works, but until recently had never actually watched the process unfold before my eyes. It is a MIRACLE! There is no other way to describe it! We currently have one chrysalis that is 1.5 weeks old and one that is 2 hours old.Read More
Phew, it has been yet another busy/crazy/unusual week! I got my first snarky blog comment this week. DELETE. I guess I'm lucky that it has taken a year for that to happen! And my boys have both been sick. Elijah experienced four croup episodes within a three-day span. And life is just plain busy for me right now. I'm trying to start a photography business, while accomplishing everything else I already have going. It's a lot. But it will be worth it.
One of the good parts of the week was these pickles! Seriously! I was very pleasantly surprised about how they turned out. I had low expectations, mostly because I've never made pickles before. I am also kind of a picky pickle person. After brining for only one day, they were totally delicious! Who knew that pickles could become pickles so quickly and easily?!
You will need three 1-quart glass jars. Two for the veggies, and one for mixing the brine. Here is a list of vegetables you can use and how to prepare them:
(For 1 quart, use 12 ounces of vegetables.)
Asparagus – Blanch trimmed asparagus spears in boiling water for 1 minute. Drain well, transfer to a plate and let cool.
Broccoli stems – Peel tough skin away and cut stems into slender sticks.
Carrot sticks – Blanch sticks in boiling water for 2 minutes, drain and cool.
Cauliflower florets – Cut into small florets. Blanch the florets in boiling water for 1 minutes, drain and let cool.
Green beans – steam beans for 2 minutes, transfer to a plate and let cool.
Kirby cucumbers – Quarter unpeeled cucumbers for pickle spears or slice them into thin rounds for pickle chips.
I doubled the recipe and made four jars of pickled vegetables. I made broccoli (1), cucumbers (2) and asparagus (1). I loved the pickled cucumbers, also known as pickles. Totally adored them. I very much enjoyed the asparagus, and didn't care much for the broccoli. And I'm a broccoli girl.
Pack your vegetables into two clean jars. In another jar, combine:
3 tablespoons kosher salt
2 tablespoons sugar
1 1/4 cups distilled white vinegar (5% acidity)
2 tablespoons coriander seeds
6 large garlic cloves, halved
Shake to dissolve the salt and sugar. Add 2 cups of water and pour brine over the vegetables.
Tuck the following in between the veggies:
4 to 6 long red or green hot chiles, halved lengthwise
16 dill sprigs
Add water to the jars so that the vegetables stay submerged. Close jars and refrigerate overnight or up to 1 month.
If you enjoy pickles, I promise you will not be disappointed (not speaking for the broccoli). I will make this recipe again and again!