Aug 10, 2014 in appetizers, recipes, sandwiches, snacks, sunday supper, vegetables, bell pepper, cucumbers, garlic, kirby. Read the original on: Webicurean
When I was a young cook, I fancied myself mastering things such as yeast breads, summer preserves, and berry pies, delicacies that required time and patience to prepare. I envisioned a kitchen lined with blue ribbons from county fairs, living in a place where my preserves were recognized at least three towns over. Silly dreams of a city girl, and the truth is time constraints lead me to shortcuts every day, especially in the kitchen. For this weekâs #SundaySupper, weâre going to slow things down and preserve the bounty this season brings. Stacy from Food Lust People Love and Tara over at Noshing with the Nolands are hosting this weekâs event, and Iâve got a quick and easy pickle recipe that youâre going to love.
Pickling is an age-old method for preserving foods. In fact, pickled cucumbers have been around since ancient times, dating back to the days of Mesopotamia. Christopher Columbus introduced pickles to the New World, and by the 17th century, pickles were being produced commercially out of Virginia. Fast forward to modern times, more than five million pickles are consumed annually in the U.S. alone. Thatâs a whole bunch of pickles!
While the process of pickling is often thought to be a laborious task involving sterilized Mason jars and hot water baths, itâs also possible to make pickles by using a simple brine and then refrigerating. As you can imagine, weâre going with the refrigerator method today! Even though this method leads to a shorter shelf life (about six months), these pickles are so irresistible, the entire batch may disappear in a matter of days. This recipe was adapted from Smith & Hawkenâs Gardenersâ Community Cookbook.
Whisk together the vinegar, salt, and sugar, until the sugar dissolves. I do this in my large measuring cup so itâs ready to pour.
Slice all your veg about 1/8-inch thick. For this I used my OXO hand-held mandoline set on 2.
Distribute the veg equally between the two jars, layering with the spices. Then, pour the vinegar mixture over the top, divided equally between the two jars. Secure the lids, then place in the refrigerator for about three days, giving a good shake each day.
We started eating them about six hours in, and they only improved each day. Whether you pile them high on sandwiches or toss them in salads, theyâre SO good, you may never go back to store-bought again!
Hereâs the printer-friendly version:
Letâs see what the others have done with this summerâs bounty!
Learn how to ââ¬Â¦
Sip sunny cocktails and smoothies
Scoop up special salsas and sauces
Jump into jellies, jams and preserves
Pucker up for pickles
Slurp and spoon soup and a side dish
Dive into divine desserts
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Read the original on: Webicurean