1. Combine in a quart jar:
¾ cup water
1 cup vinegar (rice vinegar is my favorite mild vinegar and works well
in this recipe)
2. Add and stir to dissolve:
1 tablespoon salt
3 tablespoons sugar
3. Add spices and flavorings. I used:
2-3 whole cloves
½ teaspoon whole coriander seeds
2 or more sprigs of fresh dill or tarragon
1 small red onion, quartered
2 or more peeled garlic cloves
4. Add cucumbers:
3 – 4 lemon cucumbers, quartered lengthwise
Optional: blanched whole green beans, ends trimmed
Cover the jar with a lid and refrigerate for a couple of days to allow
the spices to flavor the vegetables.
The spices I used in my version of
her recipe resulted in tasty pickles but there is a lot of room for
experimentation and trying a variety of spices and flavors. Use herbs and
vegetables right out of your garden or have fun foraging at your farmer’s market for produce to use. The green beans are especially good – I cooked them in
boiling water for only a couple of minutes, drained them, then added them to
the prepared jar. They were crisp, tender and delicious.
A plate of fresh, chilled, pickled veggies makes a refreshing summer
appetizer or is perfect for picnics, and as a garnish for salads.
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