Barbecue season is just around the corner, which means that it?fs time to break out the Mason jars and make some crisp, briny pickles to accompany your smoky sandwiches and slaw. But why should pickling be relegated to cucumbers alone? In this week?fs Recipes for Health, Martha Rose Shulman writes:
Pickled vegetables make great snacks and hors d?foeuvres. They look beautiful on a platter. They are also good with a sandwich or with cottage cheese, a quick and easy way to make vegetables part of your lunch.
Here are five recipes for pickling less conventional vegetables.
Chard Stem Pickles: Pickling is a great thing to do with leftover chard stalks. Red chard or a mix of rainbow chard stalks are especially pretty if you serve them within a few days of pickling.
Spring Carrot Pickles With Caraway: Multicolored carrots make for particularly beautiful pickles.
Pickled Beets With Caraway: These are great for nibbling, but they also make a delicious tangy slaw.
Pickled Cauliflower With Hot Pepper and Cumin: This piquant refrigerator pickle tastes even better after a long brine.
Pickled Baby Turnips or Radishes: The natural pungency of turnips contrasts beautifully with the vinegary brine.
Martha Rose Shulman on healthful cooking.
This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.
No comments:
Post a Comment