I like pickling all kinds of things for all sorts of uses. Of course, pickling cucumbers is the most common, but pickled, radishes, fennel and carrots are also great and refreshing condiments in warm weather and also with spicy (frequently Asian spiced) dishes.
Pickles are also god for you gut health (look it up).
The most fun use, for obvious reasons, is as an unexpected add to a cocktail! A couple years ago, on my first trip to Scottsdale, Arizona to experience Cubs Spring Training, I happened into a bar/restaurant called Pig & Pickle which had an appetizer on the menu captioned simply as "Pickled Things". Out came a small plate that included, fennel, carrots, jalapeño, zucchini and grapes! Delicious, and a great compliment to the dishes we enjoyed that night (and two days later when we went back!).
So DYI - pickle stuff - you'll be glad you did!
BTW - Once jarred and chilled, these items make great host/hostess gifts too.
Pickled Chinese Chives
This simple pickling liquid is both sweet and mildly spicy (from the tumeric) and light enough to let the subtle onion/garlic flavor of the chive flowers shine through. Use these little guys in drinks (vodka rocks or a bloody mary) and chopped in salads.
Pickled Chinese Chives
INGREDIENTS
3/4 cup rice vinegar
3/4 cup dry white wine
1/4 cup sugar
1/2 tablespoon kosher salt
2 pieces fresh tumeric root (peeled and rough chopped)
8 ounces Chinese chive buds with stalk intact
1/4 cup golden raisins
PREPARATION
In a small saucepan, combine the wine, sugar, salt and tumeric and bring to a boil. Remove from heat and add raisins and cover.
After ten minutes remove cover and add vinegar. Allow mixture to cool to room temperature
Add chives to a glass canning jar (flower-bud end down), top with raisins and tumeric and add liquid to the top.
Cover and refrigerate overnight.
INGREDIENTS
3/4 cup rice vinegar
3/4 cup dry white wine
1/4 cup sugar
1/2 tablespoon kosher salt
2 pieces fresh tumeric root (peeled and rough chopped)
8 ounces Chinese chive buds with stalk intact
1/4 cup golden raisins
PREPARATION
In a small saucepan, combine the wine, sugar, salt and tumeric and bring to a boil. Remove from heat and add raisins and cover.
After ten minutes remove cover and add vinegar. Allow mixture to cool to room temperature
Add chives to a glass canning jar (flower-bud end down), top with raisins and tumeric and add liquid to the top.
Cover and refrigerate overnight.
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