The name of this site implies different things to each person, but you should know.. NO, I was not raised in the country, and YES, I live in the city. When I’m trying to grow strawberries on my fire escape (and they get infested with spiders) or planting herbs in tin cans, do I imaging I live in the country, YES!
So what’s my new Country Kitchen in the city addiction: PICKLES!! It could be the inexpressible joy of my newest kitchen gadget- a mandolin slicer- how EASY it is, or simply how yummy they taste, but whatever the reason, I’m hooked. Today I’ll share my first pickle experiment.. which turned out awesome. A little sweet a little tart and a little crunchy, these pickles were made with a standard organic slicer cucumber that was on its last leg, shallots, dill, peppercorns, sugar and white vinegar.
Start by slicing up the cucumber and 2 shallots. In a medium sized pot bring one cup of water to a boil, stir in 1/8 cup of sugar until it dissolves, lower heat to medium and add 2 smashed cloves of garlic, a couple pinches of dill, a spoon full of peppercorn (or mustard seed if you don’t have peppercorns available), the shallots and the dill. Cook over medium heat for about 5 minutes stirring gently a couple of times, remove from heat and add about 1/2 cup of white vinegar. Allow the mixture to cool for a while in the pot and then transfer to a tight-closing jar, refrigerate for a few hours before tasting! The pickles, stored in the refrigerator, should last a couple weeks (if you don’t eat them all first)
So, what’s up next? I’m thinking dill spears and jalapeno ginger pickled carrot sticks! Mmmmm. You can be sure I’ll share the process as I go.