Saturday, September 19, 2015
Grocery store shelves are loaded with every variety you can think of, but now that your summer garden is overflowing, why buy them when you can make your own - and they're so much better than store-bought!
The best part of making your own pickles is that you're not limited to cucumbers - think of the possibilities.... carrots, cauliflower - even those watermelon rinds that you would normally throw away.
I recently made a delicious batch of pickles using both sliced cucumbers and some of the adorable little cucamelons that a friend of mine grew in her garden (don't know what a cucamelon is? read about them here). The recipe for these yummy pickles was courtesy of Alton Brown - his Kinda Sorta Sour Pickle recipe - it's easy, quick (well, the "making" anyway - you'll have to wait a week for them to fully "pickle" and eat them) they turn out super tasty. These are "refrigerator" pickles - which means you put them together, pop them in the refrigerator and wait - there's no scary canning involved.
When making these beauties, you'll have boiling hot liquid that you will need to pour over your cucumbers (or other veggies) that have been packed into the jar - please make sure your jar can withstand the hot liquid before you do this (you can just pour boiling water into the jar first to check) - I learned this the hard way and ended up with an adorable jar filled with cucumbers crack when I poured the boiling liquid into it. Old pickle jars or canning jars would be a great alternative to going out and buying new, fancy jars.
If you're looking for more pickle ideas, here are a few:
Dill Pickles (from: The Kitchen)
Bread and Butter Pickles (from: The New York Times)
Beer Brine Pickles (from: Karen Solomon)
Sweet Pickles (from: Emeril Lagasse)
Watermelon Rind Pickles (from: Alton Brown)
Whip up a couple of different kinds and think of how impressed your family will be when you serve them your very own pickled deliciousness.