Pickling

I feel like we are in full swing summer mode. Lots of barbecues, potlucks, and hanging out late into the night. Time in the kitchen is hot and sticky, so I’m trying to develop a summer food menu that doesn’t require being in the kitchen every day. I’ll let you know how that goes… That said, exceptions must be made in order to put by and preserve (and make delicious delicacies…), so we found ourselves in the kitchen for a couple of hours last week pickling garlic scapes. So yummy. You should try it if you get your hands on some extras!

ImageHere is what I did:

Prep clean jars and lids by placing in boiling water. They can sit there until you are ready to get started filling them. Meanwhile, boil equal parts vinegar and water and a few teaspoons of salt (I used a 1:1:1 ratio). Remove jars from hot water and place in each jar: couple sprigs of fresh dill, 5-10 whole peppercorns, and any other spices you wish. (I used fresh oregano in some and red pepper flakes in others). Fill with vinegar water to 1/8″ from top. Lid, and process in a hot water bath for 20-30 minutes. Once you’re done, I’d wait about 3 weeks before eating them…let them soak up that yummy brine! Enjoy.

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