I have this weird love of all things pickled. The addition of a vinegary bite to crisp vegetables makes them even better in my mind. And while I will buy pickles by the boatload at the store, I’ve never tried my hand at making them at home. I’ll be honest – it’s the fear that I will unleash toxic botulism into innocent cucumbers, which will inevitably lead to the headline “Home Cook killed by Pickles’ that keeps me from trying home pickling.
Until, that is, I ran across a recipe for Spring Giardiniera in a Cooking Light cookbook. I’ve been trying in vain to eat healthier and this recipe had vegetables out the ying yang. And not only vegetables, but pickled vegetables. Rather than scare me by requiring me to sterilize every inch of kitchen, the recipe only called for a brief (8 hours) pickling period in a big zip lock bag. So I shook loose my fear of botulism and bad press and gave in to the alluring appeal of pickling.
If you merely read the first sentence of the recipe ‘combine first 8 ingredients in a large Dutch oven and bring to a boil’ it all seems pretty straightforward, but it does not begin to convey how the smell of boiling vinegar will permeate every corner of your home nor how the vapors will bring tears to your eyes. This should not dissuade you from trying this recipe; just perhaps save it for a day where the windows in your home can be thrown open and a nice breeze will usher fresh air through your kitchen.
The rest of the recipe is easy. Put chopped veggies in a ziplock bag, pour in liquid, let sit in a the refrigerator for 8 hours. What comes out is perfectly pickled spring vegetables – a nice healthy snack without even a hint of botulism.
Recipe adapted from Cooking Light
1 1/2 cups cider vinegar
1/2 cup water
2 tablespoons sugar
1 tablespoon salt
1 teaspoon black peppercorns
1/2 teaspoon mustard seeds
1/2 teaspoon dried dill
2 bay leaves
2 cups small cauliflower florets
2 cups (3-inch) diagonally cut asparagus
1 1/2 cups green beans, trimmed (about 8 ounces)
1 cup (1/4-inch) diagonally cut carrot
1 cup red bell pepper strips
6 green onion bottoms, trimmed
4 garlic cloves, halved