Thursday, June 13, 2013
Quick Pickles and a Cookbook Giveaway
Growing up, I would spend most summer days at my Grandma Hazel's house, and at the start of summer, we'd go to the farmers' market and load up on cucumbers to make pickles. Southern Living's new cookbook Little Jars, Big Flavors is filled with enough small-batch recipes to keep me busy all summer, but in the spirit of tradition, I thought it would be appropriate to kick things off with some pickle-making. These simplified refrigerator pickles are so bright, happy and flavorful. They'd make a great hostess gift and would look so nice alongside the hot dogs and hamburgers at your next cookout.'
Update: Ruth of This G.R.I.T.S. Tale is the winner!
Want a chance to win a copy of Little Jars, Big Flavors? Just leave a comment below before noon on Saturday, June 22nd. For an additional entry, like The SoHo on Facebook or let me know if you already do. One winner will be chosen at random. Open to U.S. residents only. Good luck!
Quick Confetti Pickles
Recipe courtesy of Southern Living's Little Jars, Big Flavors
1 English cucumber
1 medium-size yellow squash
4 tablespoons canning-and-pickling salt, divided
1 long, slender medium carrot
2 pink, purple, or red icicle radishes or 10 standard-size radishes
4 dill sprigs
1 cup cider vinegar (5% acidity)
1/4 cup sugar
2 tablespoons lemon juice
1 teaspoons dill seeds
2 cups water
Wash vegetables. Score cucumber and squash lengthwise with a fork, leaving furrows in the peel on all sides. (This makes scalloped edges when vegetables are sliced.) Trim stem and blossom ends of cucumber and squash; cut into 1/8-inch slices. Place in a colander in sink; sprinkle with 2 tablespoons salt, and toss gently. Let drain 30 minutes.
Meanwhile, peel carrot, and cut carrot and radishes into 1/8-inch-thick slices. Toss together with drained cucumber and squash. Place 2 dill sprigs in each of 2 clean (1-pt.) jars or nonreactive containers with lids. Pack vegetables in jars, leaving 1/2-inch headspace. Bring vinegar, next 3 ingredients, remaining 2 tablespoons salt, and 2 cups water to a boil in a 1 1/2-qt. stainless steel saucepan over medium-high heat, stirring until sugar and salt dissolve. Pour hot vinegar mixture over vegetables to cover. Apply lids. Chill 24 hours before serving. Store in refrigerator up to 3 weeks.