One recipe at a time, I’m overcoming my fears. I have yet to give canning a try. But I’m well on my way to small-scale pickling on a regular basis.
It’s so amazingly easy, especially if you’re planning to eat what you make within a week or so.
I got over my pickling fear because I was literally handed a recipe and jar of pre-measured spices as swag for attending a NoMI opening a few months ago. I finally broke down when I had an overabundance of cucumbers and needed to get the NoMI box off my counter.
I’m kicking myself for not trying this sooner. Out of the gate, I made pickled cucumbers. You know, pickles. Only with a gourmet twist thanks to NoMI.
This time, I tried long green beans with some small, pickling cucumbers for good measure. Is there a reason not to mix them in the same jar? I guess I’ll find out.
Next up, maybe when I’m overrun by red onions, I want to try the Quick-Pickled Red Onions I found in this 2007 NPR story. And I have to say I’m intrigued by the idea of pickled grapes.
I’m going to keep hunting for good pickling combos, but I admit, the red onion recipe had me at quick.
Virtual Farmgirl 