the friday feed: pickles

We are gone for the weekend and all week I've been using up food so it doesn't go to waste. Last week I bought a bag of little cucumbers at Costco and with two people in the house (one is not crazy about cucumbers), these cute little cukes weren't disappearing too quickly. Handy dandy pickle recipe to the rescue. A few carrots needed to be used, so into the brine they went. They'll be ready to nibble on when we get back.

cucumbers, carrots

white and rice wine vinegars

pickles in waiting

Basic Pickle Vegetable Pickle Brine

Makes enough for about 3 pints of pickles (depending on their size and shape and the amount you stuff into the jar)

1/2 c. rice vinegar

1 T. white wine vinegar

1 1/2 c. hot water

3 T. sugar

1 T. plus 1 t. kosher salt

Put all ingredients in a pot or big pitcher and stir until the sugar and salt have dissolved. 

Using a clean canning jar, fill with your vegetable(s) in a way that shows off the beauty of it, pour over the brine until the vegetables are completely covered and the jar is full, and screw on the cap. Refrigerate for up to 2 months. Start tasting after the first day to see how the flavor and texture are developing. They are ready to eat as soon as you think they are.

From Six Seasons, A New Way with Vegetables, by Joshua McFadden

An FYI for the month of May: