Easy sweet and sour pickled veggies

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The older I get the more I like, (am obsessed with?) pickled vegetables. This recipe is simple and inspired by the daikon radish pickles served at Korean restaurants.

Ingredients/Equipment

Organic cane sugar

Vinegar (I used a combination of brown rice vinegar and champagne vinegar because that is what I had 🙂 In the past I have also used rice wine vinegar.)

Vegetables (I used carrots, daikon radishes, and red cabbage)

Turmeric (optional)

Glass jars for pickling

Process

This is a fairly loose recipe. The first thing to do is prepare your vegetables. I grated my carrots, thinly sliced my daikon using that thing on the side of the cheese grater, and finely sliced my cabbage. I used the size of the pickling jars as a guideline for how much of each vegetable to cut. Once vegetables are cut, I packed them somewhat loosely in my jars.

The next step is to determine how much pickling liquid you will need. I do this by adding up the volume of the containers that I will be pickling in. This gives you a rough idea of how much liquid you will need. You will probably have some left over because the vegetables take up some of the room in the jars. For the pickling liquid, you will make up half that amount with vinegar and half with sugar. So if you need 16 oz (2 cups) of liquid use 1 cup vinegar and 1 cup sugar. Place your vinegar and sugar is a stock pot. If you are using turmeric add in a small amount at this point. A teaspoon should be enough unless you are making a really large amount of pickling liquid. Turmeric will give your radishes a bright yellow color, so I use it for them but not the other vegetables. Bring the mixture to a boil stirring to dissolve sugar and turmeric if you are using. Remove the mixture from the heat. Let it cool down a little. Pour slowly over your vegetables in their jars. Close jars and refrigerate overnight.

After they have spent the night absorbing the pickling liquid, your pickles are ready to eat! Here are some ideas for how to use them:

  1. Make a grain bowl with pickled vegetables, tofu, sesame oil, sautéed kale and peanut sauce.
  2. Serve pickles over an arugula salad with tahini dressing, burger patties and feta cheese.
  3. Add them to lettuce wraps with lentils, coconut rice and cilantro dressing.

How about you? Have you made your own quick pickles? If so, how did you use them?

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xoxo Anna

Pear sauce fizz

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I had it in my head to make a cocktail using canned pears. Oddly enough, I couldn’t find a can of pears at either of the stores I went to. However, I did see this jar of organic pear sauce (think applesauce but with pears) and this drink was born. My taste testers labeled it “cracktacular” and I would have to agree. It is refreshing, but at the same time sort of earthy, making it perfect for all seasons. The measurements are approximate and can be adjusted to suit your taste buds. Try it yourself and let me know what you think!

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Ingredients (makes 4-5 cocktails)

1/2 C white sugar

1/2 C + 2/3 C water

handful of fresh rosemary plus more sprigs for garnish

1 C pear sauce (I used this)

1/3 to 1/2 C rum (I used Due North, which has a slight whiskey taste)

 

lime wedges

bottle of chilled Prosecco (I used Terra Serena, which is a great option for the value)

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The first step is to make a rosemary simple syrup. Begin by combining the sugar with 1/2 C of water in a sauce pan. Bring to a boil and boil briefly until the sugar is all dissolved and a syrup forms. Remove from heat. Crush up the rosemary in your hand to release the natural flavor, then mix with the simple syrup and let rest for 20-30 minutes. Drain the syrup through a strainer and set aside.

In a large glass or metal bartenders cup mix pear sauce, 2/3 C water, rum, and 5-6 T rosemary simple syrup. Squeeze a quarter lime wedge into the mixture. I recommend stirring and tasting as you add each ingredient to see if the drink suits your taste. I started out with 1/3 C of rum then decided to add more. I did the same with the rosemary syrup, adding a T at a time until I could just taste the rosemary.

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To build the cocktail fill your cocktail glass 1/3-1/2 full with the pear concoction. Top with prosecco to fill the glass and garnish with a rosemary sprig. I squeezed a little extra lime on top of each cocktail and didn’t regret it 🙂 Happy sipping!!!

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