Pickled Veggies I made for July 4 BBQ
Whenever I cater an event, or host a party at my home, I create a different menu each time to serve to the guests. I do this to keep my customers, as well as myself, interested in my food. Many of the parties I cater have “crossover” guests. By this I mean a lot of the same people are at each others’ parties. This is one of the countless things I love about what I do as it keeps me on my toes to create new food to cook and serve. The only time I repeat is when I am asked to do so. Not only do I create different menus for each event, I often put on something extraordinary that no one expects.
A perfect example of this is the BBQ I had on July 4. All of my guests were friends and family for whom I have cooked numerous times. Not one item I made was a repeat from past parties. On the menu were fish tacos and pulled pork, both with several very interesting accompaniments. But the something extraordinary, for this menu, was the array of pickled vegetables I served as an appetizer: Curried carrots, jalapenos, green beans, asparagus, bread and butter pickles, cauliflower (brains as it is called in cook books of old) and cherries. (Yes, pickled cherries. Great served with charcuterie.)
My friends and family were excited to eat all of the pickled food I made. It seems no one has had anything home pickled since they were kids. I, myself, was overwhelmed with their excitement and the rave reviews they gave the pickled food.
And why pickle? I was at Josh’s Organic Garden (see my July article) and the bounty was awesome. I couldn’t stop myself from buying all I did and when I got home I had so much produce I couldn’t fit it into my refrigerator. What was I thinking when I bought so much? Obviously, I had subconsciously over-bought to pickle.
Now is the time to pickle. Produce is at its’ best at the market and the prices are low. Pickling is a synch and fun to do. Pickling consists of combining vinegar and sugar along with spices and herbs. I use a different vinegar for each vegetable or fruit I pickle. For example, I use balsamic vinegar for cherries, apple cider vinegar for curried carrots, cabernet wine vinegar for cauliflower, Spanish sherry vinegar for jalapenos…. You get the idea. I also add different herbs to each of the vegetables and fruit. I added branches of rosemary to the cherries which gave the fruit a subtle aroma and flavor.
I pickle the items, put them in Mason Jars and refrigerate. This is not “Canning” since I don’t do the final steps involved with that process. I pickle only enough of one item for a jar or two as I know we will be eating them immediately and don’t want to go through all that is involved with “Canning”. Not that I don’t like “Canning” but sometimes I just don’t have the time. And as you know, when you “Can” you are able to put the item on the pantry shelf for nearly an indefinite amount of time. With the pickling I do, I can keep the pickled food for about a month in the refrigerator.
Now that I have planted the pickling seed within you, you should be ready to begin your pickling experience and I would love to share my Pickled Curried Carrots with you. Enjoy!
Pickled Curried Carrots
2 Cups Granulated Sugar
2 Cups Apple Cider Vinegar
2 Teaspoons Yellow Mustard Seed
2 Teaspoons Mild Curry Powder
1 Bay Leaf
1/2 Teaspoon Fine Sea Salt
10 Small White Pearl Onions, Skins Removed, Root End Trimmed and Left in Tact
10 Medium Size Carrots, Peeled and Cut into 4” Long Sticks, 1/4” Thick
Place into a 4 to 6 quart pot the sugar, vinegar, mustard seed, curry powder, bay leaf and salt. Stir to combine and bring to a boil. Lower the heat and simmer for 10 minutes until slightly syrupy. Add the onions and carrots and simmer for 3 minutes.
Place the carrots standing up in a quart sized glass jar (such as a Mason jar) along with the onions. Carefully pour the HOT liquid into the jar covering the carrots and onions. Cool to room temperature UNCOVERED. After completely cooled, cover and refrigerate for up to one month.
camille@camillecooksforyou.com