Ended up in a strange American life. Malls, aircon and suv’s. Found myself in a pickle. It was all foreign to me so I just rolled with it. Some beach time, a bit of salt. Something sweet, a free surfboard and the vinegar. Just like my job a bit of aged balsamic with too much plain white. Stock standard same stuff different day.
I hadn’t pickled so heated some vinegar and dumped in some flavors then poured it over cherries. Result – brussel sprout salad and some inspiration to get me through the boiling of eggs.
Preserving, an ancient art taken over by industrialized food. Luckily it is popular enough in the land of the strip mall that the local supermarket has all the supplies you need. Knowledge and knowhow, neh. Get stuck in, the man of the house know business but not how to shop. Armed with three kilos of garlic I began. Sorry to those who wish to replicate my successes because I really have no technique, method or recipe. Saying that, heated jars in water. Filled with garlic added olive oil, sealed and put in hot water for ages. More garlic, added vineger and chile and molasses. The rest got food pro’d with olive oil. Ok so I am pickling, better get the cucumbers out. Cut and salt, rinse, pack in jar and pour over hot vinegar, water spice mix.
I am obsessed with bunh mi and the key to these sandwich’s pickled carrot and diakon. Ginger, lemongrass and rice vinegar. Result ok but a bit weird and yet to put them in a sandwich.
Onions to brutally pungent to try for another few weeks I think. Unfortunately cooking for fussy kids hasn’t provided much inspiration for cracking open the rest of my work.
Conclusion- fun, easy, motivation for a day and days to come. Next fermented pickles.
