Tuesday, July 19, 2011
'Tis the season for canning and pickling! Ever wonder what to do with left over chard stalks, once you've cut off the leaves for sauteing? How about making some quick pickles? They sure are pretty, and taste good too.
Basic Pickling Liquid, taken from the Ad Hoc At Home cookbook by Thomas Keller:
1 cup champagne vinegar (we use white wine vinegar here, too)
1/2 cup granulated sugar
1/2 cup water
Group chard stalks into similar sizes, and pack them into a clean jar. Heat vinegar, sugar and water in a saucepan until dissolved, then pour over the chard stalks. At this point, we add hot sauce, maybe some celery seed too. It's really fun to be creative and throw in whatever spices suit your fancy. Once the liquid has reached room temperature, put on a tight-fitting lid and store in the fridge for up to one week.
Anybody else out there have some fun quick pickle ideas? Let's share them with each other in the comments section!