Yeah, I’m in the fermenters club. I’m not actually but I think I’d like to be. This was just a jar they gave us at the 2016 SD Fermentation Festival but that’s a whole other story. Anyways I love pickling things and it’s so easy! I threw these together yesterday to go with salmon tacos and they turned out great.
- 3 small cucumbers
- 1 medium sized white onion
- 1 cup water
- 2 cups white vinegar
- 1/2 tbsp black peppercorns
- 1 tsp white sugar
- 1/2 tsp salt
- 1 tsp coriander seeds
- 5 sprigs fresh dill
- slice cucumbers lengthwise into long thin strips and slice onion
- in a large jar or other glass container combine all pickling ingredients (except for the cucumbers and onions)
- when this vinegary mixture is all combined, add the cucumbers and onions and let sit for an hour or so
- these will keep in the fridge for at least a week
© 2016, domenicadreamsofcalamari. All rights reserved.
When I saw the recipe for pickled blueberries I thought it sounded interesting and I wanted to try it. But never during the process of buying the ingredients and pickling the blueberries did I think about what I was going to do with such a strange flavor combination. They were very salty but still a little sweet and the rosemary gave them a nice earthiness but they were definitely not something you want to snack on by themselves. They sat in the fridge for a couple of days becoming saltier and saltier while I pondered what to do with them. Food52 suggested pairing them with ice cream but I’m not much of a sweets person and I am most definitely a cheese person so my mind jumped to a mellow cheese like ricotta or mozzarella.
