I made pickles, which I love. I made specifically pickled beets and carrots. The beets are yummy, the carrots are not so yummy to me but Allan likes them.
And I did it all without the arduous process of bell jars, boiling jars/lids, and those odd shaped tongs. All thanks to ReadyMade.
Super Simple Pickle Recipe
Supplies
1 clean pint jar with clean lid
1.5 cups veggies cut into slices or chunks
1 cup vinegar (I used rice vinegar and loved how it turned out with the beets, I don’t recommend apple cider vinegar)
1.5 teaspoons kosher salt
Herbs (any type you think will taste good, dill is usually a standard but not necessary, a couple teaspoons chopped or a few sprigs)
Spices (some options: garlic, peppercorns, mustard seed, turmeric, curry powder, dried chilies or fresh ones)
Bring a large pot of water to boil. Fill a large bowl with ice and cold water for an ice bath.
Add veggies to boiling water and blanch for 1 to 3 minutes. Blanch for less time (~1 min) thinly sliced veggies like cucumbers, jalapenos, tomatoes. Blanch for ~3 min thicker veggies like beets, carrot, radishes.
Remove from boiling water and submerge the veggies in the ice bath. As soon as they are cool remove and drain well.
Place blanched veggies in the jar with vinegar, salt, herbs and spices.
Cover tightly and refrigerate. Consume joyously within a week (this wasn’t much of a challenge).
And finally I have sent out some card designs to be printed by Moo Cards. Now I won’t have to deal with the awkward silence that comes during a conversation such as:
“Cool purse.”
“Thanks, I make them.”
(cricket, cricket) Or more appropriately for New York (cicada, cicada).
Finally I’ll be able to say, “Here’s my card. Email me and I’ll make a custom design for you.”