Friday, July 23, 2010

something else

One of the places in New York we miss dearly is Recipe, a restaurant a few blocks from our apartment. The place is adorable, with rustic and vintage decor, and has incredible locally sourced food (and, oh, the Manhattans...). I didn't think I'd care for them, but the pickled veggies served as a sandwich side became something I always looked forward to. When we found cucumbers, carrots, and baby turnips in our CSA box, I knew I had to try to make some for myself. So last night, while most Milwaukeeans were bailing out their basements, I was tinkering with a recipe from Cooking Light and coming up with my best (okay, only) pickled veggies ever. And they're a lot like Recipe's!

pickled veggies
fills a 1-liter jar

1 tsp. dill
1 tsp. tarragon
1 tsp. crushed red pepper
1 Tbl. Dijon mustard with whole mustard seeds
1 c. white vinegar
1 c. white wine vinegar
3/4 c. sugar
1 tsp. salt
2 medium cucumbers, sliced into 1/8-inch-thick rounds
3 medium carrots, peeled and sliced into sticks
2 baby turnips, peeled and quartered
1/2 small onion, sliced lengthwise
1 large chili pepper (seriously, that's what they were called at Stein's, where I bought the plant), seeded and sliced lengthwise
6 cloves garlic, peeled and pierced

1. Pop dill, tarragon, and crushed red pepper in a tea ball. Smear Dijon in another tea ball.
2. Place the tea balls in a small saucepan, and add the vinegars, sugar, and salt. Bring to a boil over medium-high heat.
3. Meanwhile, arrange veggies in a jar that seals tightly.
4. Once the liquid comes to a boil, pour the mixture (including the tea balls) over the veggies and seal the jar. Allow to cool somewhat before refrigerating. Remove the tea balls after the pickling action has gone on overnight. Enjoy!

Try other veggies here, too, like squashes (summer squash and zucchini slices, baby pattypan, etc.) and radishes.

What else would be good?

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