Tuesday, July 17, 2012
Second Runner Up
Every contest has a loser and despite the pretty colors, this was not the star of the pickle party. They were supposed to "asian" and honestly just tasted very vinegary. I mean, of course pickles taste vinegary but these just didn't have any real dimension beyond that. It's kind of my fault because I knew the recipe lacked a little something and I went ahead with it anyway, mostly because I was too lazy to get to the story to find anything that might improve it, like ginger. I may try this recipe from Hogwash next time and see if it's any better.
Just in case you are dying to make mediocre pickles:
inspired by a recipe posted on wyldethyme
8.5 oz kirby pickles (for me this was a pickle and a half)
3/4 C filtered water
3/4 C rice wine vinegar
1 t sea salt
1 clove of crushed garlic
1 t red pepper flakes
Cut off the ends of the pickles and discard. Slice the remaining pickles into 3/8" slices. That sounds really precise and I totally went and looked for a ruler so that I could be sure, but I could not find one. So you'll have to deal with my highly technical estimates. Anyway. Slice the scallion, I used the white and light green parts. Put the scallion, crushed garlic and red pepper flakes in a jar (I used a clean, empty, washed tomato sauce jar). Stuff in the pickles and carrots. I mean stuff figuratively, you really don't want to cram them in. Gently layer. In a pan, bring your water, vinegar and sea salt to a boil. Pour this into the jar. Let it cool for a while on the counter, pop in the fridge, wait a day. Now you have pickles.