This week I went for the pickled recipe straying from my normal sweet tooth. Really I am a health conscious person, one day I’d love to learn how to make a real loaf of sour dough bread. But for now I’ll keep perfecting yogurt, water kefir, and broccoli stalk salad.
If you have a food processor, it makes this recipe SO FAST! It’s the waiting on a watched pot to boil that will take you a long time. My one caution with this recipe: brace yourself for the scent of vinegar to be magnified 100 times. 🙂 When I boiled it to dissolve the sugar it let everyone else in the house know I was in the kitchen.
The orange flecks you see in the jar in some are little bits of leftover shredded carrot. I thought while I had the food processor out that I might as well make good use of it, it is my least favorite item to wash. So, I made a shredded carrot salad for lunch.
These pickles are ready in an hour which is really great when your in a pinch, realizing you forgot to pick some up at the store. I’m thinking that they might be pretty good chopped up into relish sized pieces and put in an egg salad….hmmmm, something to try! I would consider the taste of these pickles to be somewhere between a half-sour pickle and a bread and butter pickle. Not too sour but just a light kiss of sweetness. If you’ve never pickled before this would be a great recipe to start with! And it’s a great way to use up your kitniyot Rice Vinegar before Pesach!
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