Tag Archives: quick pickles

Recipes of the week

Grilled Garlic Scapes

Favorite of Emma & Ben

Toss garlic scapes with olive oil, salt, and pepper.

Grill till softened and lightly charred.

That’s it, so simple and DELICIOUS!

 

Quick Vinegar Pickles

From “Momofuku” by David Chang and Peter Meehan

This recipe is great for turnips and radishes!

 1 cup water, piping hot from the tap
½ cup rice wine vinegar
6 T. sugar
2 ¼ t. kosher salt
2 meaty cucumbers, cut into 1/8 inch thick discs, or other vegetable or fruit

Combine the water, vinegar, sugar, and salt in a mixing bowl and stir until the sugar dissolves.
Pack the prepared cucumbers or other vegetable into a quart container. Pour the brine over the vegetables, cover, and refrigerate. You can eat the pickles immediately, but they will taste better after they have had time to sit—3 to 4 days at a minimum, a week for optimum flavor. Most of these pickles will keep for a month.