featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, June 12, 2012

COOKING WITH CLORIS - PICKLED VEGGIES


I love pickled anything. Pretty soon those of you who don’t have two black thumbs (like me) will begin reaping the rewards of your well-tended gardens. Before that happens, start saving the pickle juice from all those jars of pickles you’re buying to go along with your hot dogs, hamburgers, and barbecued chicken. Cloris has a great way of recycling that juice with some of your garden produce. -- AP

That’s right, Anastasia, and it’s such an easy way to create pickled vegetables. All you have to do is slice veggies and add them to the jar of brine. Cherry tomatoes can be added whole. Don’t overfill the jar. You want all the vegetables covered in brine. Screw on the jar lid and refrigerate.

Allow two days for soft vegetables like peppers, asparagus, cucumbers, zucchini, cabbage, tomatoes, and onions to pickle. For hard vegetables like carrots, radishes, and cauliflower, leave refrigerated for five days before eating. The pickled veggies should keep for up to a month.



Anyone going to give this a try? I know I will. Post a comment to enter the drawing for a book from our guest author on Friday. -- AP

1 comment:

Liz said...

Perfect timing.

I have used the brine to cut store bought salad dressings, which, of course, I should not admit to using.