I almost gave up on writing this post about five minutes after starting because the words just didn't seem to be flowing. So instead of forging on as I usually do, I just closed the tab letting my browser erase any semblance of a thought I had assembled. Some days, giving up just seems a hell of a lot easier. Just as I closed the tab though, this popped up on my newsfeed, reminding me that more people should know about at-home pickling (even if it's only to but the author of the article at Slate just a little bit more).
expected blend of flavors. Sometimes I want my food to taste special and different, but when it comes to something like pickles I just want them to taste like the classics I know and love. These are just that, they are simple and taste just the way they should, and for the time being I can't think of a better snack to come home to. After having gone through these pretty quickly, all I can think about is what to pickle next. Roasted peppers? Beets? I think I will have to try them all.Pickled Vegetables
(adapted from Epicurious)
1 pound carrots, cut into 3 1/2- by 1/3-inch sticks
1/2 a head of cauliflower (about 3/4 pound), cut into small florets
1 1/4 cups water
1 cup white vinegar
1/4 cup sugar
2 garlic cloves, lightly crushed
2 tablespoons pickling spice mix
1 1/2 tablespoons kosher salt
Place the vegetables in a shallow bowl. Combine all the ingredients, except for the vegetables, in a saucepan. Bring to a boil, turn down the heat then simmer for 2 minutes. Pour the pickling liquid over the vegetables and cool, uncovered. Once they have cooled, store in an airtight container in the fridge for at least a day to let the flavors develop.
• This recipe can be used for practically any vegetables you choose.
• Store these in an airtight container in the fridge for up to a month.