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:

"ASIAN" PICKLES
inspired by a recipe posted on wyldethyme

INGREDIENTS:
8.5 oz kirby pickles (for me this was a pickle and a half)
2 carrots
3/4 C filtered water
3/4 C rice wine vinegar
1 t sea salt
2 scallions
1 clove of crushed garlic
1 t red pepper flakes

DIRECTIONS:
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.

1 comment:

Laura WyldeThyme said...

Wow, I'm not feeling the luv. I'm sorry they didn't work out for you, but if you didn't follow the recipe why am I getting blamed for your lame results?

LinkWithin

Related Posts with Thumbnails