|Pickled Carrots and Cucumbers|
The only research I did this time was some quick Googling around where I found this recipe on allrecipes.com and this one from About.com on Local Foods. I used a modified version of this for my receipe.
Slice up the carrots and cucumbers while preparing the brine. Stuff the cut-up veggies into freshly washed jars, pour in the brine, seal and place in the fridge. Pretty simple and quick. I also picked up some pickling spice mixture to add a little kick.
The ingredients include apple cider vinegar, white wine, sugar, salt, pickling spice and peppercorns.
First grow some cucumbers ;) and pour a glass of wine.
|Wine and other things|
|The ingredients we will be using|
I used an old bottle of Moscato white wine that I was pretty sure wasn't going to see the bottom of a glass. So, I was a little concerned that the sweetness of the wine might have a negative effect on the results but it turned out fine.
|Add 1/2 tsp pickling spice to jars|
|Add a tsp of peppercorns|
|Slice up the vegetables and cut them to length|
After the brine boiled for 2 minutes I decided to cool the whole thing down to 150 degrees or so before pouring into the jars because I was afraid the very hot liquid would break the jars.
|Pouring the brine|
I let these pickled carrots and cucumbers sit in the refrigerator for one week before pulling them out and trying them so that I could report to you how it tasted. After one week we were delighted with the results. They tasted light and tart and tangy and the vegetables were still crisp. It was exactly what I was hoping for.
|Don't hesitate to make these.|
Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:
So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. Go here and order direct.
Aaron Franklin's Favorite trimming knife:
Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series
Aaron Franklin's Favorite Brisket cutting/serving knife:
Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer