|Where are the cucumers?|
|Kohlrabi, Beets, and Radishes, oh my!|
Combine all ingredients in a mixing bowl and stir until the sugar dissolves. Pour this mixture over prepared vegetables in a canning jar or other container, and refrigerate for 1 - 2 weeks.
From here, there is so much space to improvise! Use whatever vegetables you think would work. Peel if applicable and scrub them good and clean. I sliced most of mine to the size I thought would work best for snacking - some I quartered (beets and radishes) some I left whole (carrots, green beans and okra) and some I slided into cute little half moons (turnips and kohlrabi). All you need to do is put the prepared veggies in a jar and pour the brine over. In traditional canning you would smash them as tightly in the jar as possible, but for our purposes, that's not necessary. In most cases I didn't have enough of the veggie to cram the jar full - so I just tossed in what I had, filled the jar to the top with brine, sealed it and placed it in the fridge.
|Garlicy Dilly Beans, Plain Jane Carrots, and Smoky Spicy Okra|
I also left the carrots and radishes alone. Because that's what sounded good to me.
I spiced up the beans just a bit, by adding garlic and fresh dill, both from this week's share. (I think some peppers would be good in there, too. Next time!)
But oh, the okra. And oh, my sinuses - here's where the chipolte powder comes in. In the other cookbook I've mentioned this week, Vegan Soul Kitchen, Bryant Terry lists a recipe for smoky spicy purple okra, which inspired me. So, here's what I ended up with there:
Spicy Pickled Okra
2 cups white vinegar
1 cup water
1 tbs chipolte powder
3 or 4 cloves garlic
any hot peppers you may have in the house (I used 3, you guessed it, from my CSA share)
Several small stalks of whole, fresh dill
A canning jar full of fresh, clean okra
Add the fresh dill and the fresh peppers to the jar of fresh okra. Combine vinegar, water, salt, chipolte powder, garlic and peppercorns in a small pot, and bring to a boil. Remove from heat and fill the jar with this brine.
Cover, allow to cool, and refrigerate for 1 - 2 weeks.
All of these recipes should sit and pickle for a week or two. One week for small, thin veggies or anything you've sliced this, and two weeks for whole veggies, or anything cut particularly thick or large. Once you start eating on them they should last a month, but I bet they'll be gone within two weeks.
I think our are going to be served as snacks at a pirate party. I mean, pirates would have had to preserve any veggies they were going to eat, right? And what's a more salty brine than ye olde ocean, aye?