I've been dying to pickle something ever since the summer began. Cucumbers, Okra, Radishes... you name it, I wanted to pickle it. Did I ever get around to pickling those things? Well, no. Life got in the way.
But I did manage to do a quick pickle on some leftover carrots and asparagus that turned out great! We used these on tacos, as accompaniment to salmon, and even ate them straight out of the jar. Not bad for a first timer, if I do say so myself.
What's your favorite vegetable to pickle?
Adapted from Apt. 2B Baking Co.'s Recipe
1 lb. carrots, peeled and julienned
about 10 asparagus spears, cut into 1 inch pieces
10 Thai chiles, split in half
1/2 cup sugar
1 teaspoon salt
1 & 1/4 cup rice wine vinegar
1 cup warm water
In a medium bowl, combine carrots, asparagus, 2 teaspoons of sugar, and salt. Massage sugar and salt into vegetables until they because somewhat flexible. Transfer to a colander and rinse with cold water. Drain.
In another bowl, combine the remaining sugar, rice wine vinegar, and warm water. Stir until sugar is dissolved.
Tightly pack the drained carrots, asparagus, and chile peppers into pint-sized mason jars (I did 2 jam-packed jars). Pour the vinegar mixture over the vegetables until about 1/2 inch from the top. Seal jars and place in refrigerator overnight.
These were a quick pickle, so I'd say they would last no more than 3 weeks in the fridge. Ours didn't last that long, since I pretty much served them with everything we ate!
I'm off to go play a night volleyball game and tomorrow I'm down for a road trip to Danville, KY where I'll be meeting up with a few other KY Food Bloggers. Pictures to come!