PIckled Veggies

August 16, 2010

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Isaac and I have established that a burger isn’t a burger without pickles.  We both agreed that our pulled pork sandwiches ( last nights dinner ) was no exception to the pickle rule.  I love pretty much anything pickled.  I have been a pickle lover ever since I could remember.

Growing up, my elementary school, Erwin Street Elementary had a fall festival each year.  Some classrooms had a different game theme, one classroom housed all the prizes where one could “buy” stuff with the winning tickets. Yet, my most favorite classroom of all had a huge barrel filled with the fattest pickles I had ever seen.  The classroom with the barrel of pickles was the place I searched out first.  I could still remember what they tasted like.  And I can still remember the feeling I got with that first bite of that sour, tart pickle!

Each summer I end up pickling some sort of veggies.  This past week I choose English cucumbers, radishes, and purple onions.  I also threw in a shallot, sliced thin!  The pulled pork could stand on it’s own, but adding these veggies made it that much better.

Wish I had some photos of the sandwiches.  I made 5 pounds.  Thinking it was way too much, I decided to invite some friends over.  All 5 pounds was polished off, leaving NO leftovers.  Thus, no photos!  Guess, I am just going to have to make another roast.  I don’t think my family will be disappointed!

Pickled Vegetables
original recipe here
yield: 4 cups


ingredients:
1 English cucumber, sliced thin
1 small red onion, sliced thin
10 radishes, sliced thin
1 shallot, sliced thin
3 Tbls. coarse salt
2 cups cider vinegar
1 cup sugar
1 Tbls. whole black peppercorns
2 tsp. mustard seeds
2 tsp. whole coriander seeds

instructions:
• using a madoline( mine is 30 years old and probably the least expensive one out there), slice veggies about 1/8″ – 1/4″ thick.  toss veggies with 2 tablespoons kosher salt in a large colander, set over a bowl.  Set in fridge for an hour.
• rinse veggies well.  pat dry and place in a clean glass jar.
• bring remaining 1 tablespoon salt, vinegar, sugar, peppercorns, mustard and coriander seeds to a simmer in a small saucepan.  simmer 5 minutes.
• pour over vegetables, let cool for 1 hour.  cover, and refrigerate overnight or up to 3 weeks.

* they also make a terrific, low-cal, mid afternoon snack!