Hurry up pickles

With the March’s Jelly challenge over (while I did make some it wasn’t a resounding success and vow to revisit this in berry season…) April’s is almost done too. Quick pickles (or sometimes known as refrigerator pickles) is a great way to kick off the pickling season. If you are in the northern climes, there isn’t much growing yet. Luckily you can still use local produce.

Wintering root veggies like carrots, turnips and rutabagas fit the bill nicely. These chubby little carrots sliced into sticks, and into a hot brine solution with some pepper flakes, lemon zest and peppercorns make a crunchy treat. No need to haul out the water bath canner because quick pickles are just that-prepare the brine, fill the jars and store in the refrigerator. Although they should last for about 3 weeks or so, I bet they’ll be gobbled up before that!

 

 

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A little bit of sunshine

On this grey day in February, a little jar of sunshine as my preserved Meyer lemons do their thing. Preserved in salt with bay leaves from Corfu, and pink peppercorns from Kampot, Cambodia, I can’t wait to add these flavourful citrus preserves to my favourite couscous dishes, salads and sauces. And after January’s labour intensive marmalade challenge, I’m glad this one was a doddle!

preservedlemons