As a young boy LB always got excited when we went out to our favorite Bistro for burgers! As the server was nearing the table with these juicy treats P< would announce, "It's pickle time!" For many, pickles in particular call to mind summer sandwiches, grilling, picnics...and CONDIMENTS!
1 large gourmet cucumber, sliced
1 small onion, thinly sliced (1 cup)
1 cup apple cider vinegar
⅓ cup sugar
2 Tbs. salt
1 tsp. whole yellow mustard seeds
1 star anise
¼ tsp. ground cloves
¼ tsp. ground turmeric
¼ tsp. red pepper flakes
Place cucumbers and onions in 1-qt. wide lid mason jar. Bring vinegar, sugar, salt, mustard seeds, star anise, cloves, turmeric, and red pepper flakes to a simmer in saucepan over medium heat. Cook 5 minutes. Pour liquid over cucumbers and onions; cover, and refrigerate. Stir every few hours to move the veggies into the liquid. Pickles can be enjoyed the following day!
For the RQ mayonnaise on everything is what gets the appetite going! My mother used to whip up mayo, apple cider vinegar, dash of sugar, S&P for a wicked topping for burgers. It is equally as tasty on battered fish. And don't hesitate to dip your fries! And if you prefer tarter sauce, the home chef can whip up a quick batch with the above pickles.
1 large organic egg
2 teaspoon lemon juice
1/2 teaspoon Dijon mustard
3/4 cup EVOO
Whip this traditional homemade condiment by adding ingredients to tall wide mouth mason jar and combine with immersion blender. In less than 30 seconds, voila, Mayonnaise! Use w/in 5 days!
Spring and summer are nearing, and so too are our favorite seasonal foods!
* Pickle recipe compliments of The Vegetarian Times (March 2011)