We Can Pickle That!
January 8, 2012
Hello Bryce Shivers and Lisa Eversmith! Hot peppers are my favorite quick pickle subject. Not sure if I've ever done cabbage though. Guys! We can pickle that! (note, tongs only needed when canning and jarring, but they used them in the skit so I thought it was funny. I don't want to confuse anyone.) A few toppings to add flavor. What a boring little jar, I should put a bird on it. The liquid is a mix of white vinegar and rice wine vinegar. Add some salt and sugar, bring to a boil, and pour over your pickle subjects.We can pickle anything! Boil a mix of straight white vinegar and a flavored version like cider or rice wine or balsamic and pour it into a jar over the veggie of your choice. When doing the quick pickle technique that I love so much, it's important to slice things somewhat thin so they pickle faster. I always add sugar, a clove of garlic or two, and some peppercorns or maybe coriander and mustard seeds. Sometimes I like to add some dried chiles if the thing I am pickling isn't already spicy. These quick pickles are good to eat sometimes as soon as an hour later, but can keep getting better for up to a week and go bad in around 3 weeks to a month but it could be sooner depending on what you are pickling. Remember, pickles always cost a nickle. We can pickle that! Never seen Portlandia? Here is Bryce and Lisa putting birds on things last season. I guess he grew a mustache over the break!