In a Pickle(ing) Mood
For our first stab at pickling we chose four funky flavors (dill, dill/mustard, crushed pepper/Huy Fong Sriracha, & Garlic/Dill.
We did a blanching technique that speeds up the pickling process and protects the flavor (blanching is boiling for 1 minutes then submerging in ice water until cold.) These should be ready to eat in about a week or so. We got the pickling bug from the latest issue of ReadyMade Magazine.
September 14, 2009, 9:14pm
