Pickles!

So...these are refrigerator pickles, not puttin' up pickles. Eventually I'll get one of those canning kits and go crazy, maybe once they go on clearance at Target.

Anyway, these are both delicious, and adaptations from one of my favorite cooking shows I never get a chance to watch anymore: Good Eats. Such a fan of what that show does, and so sad to hear that it's ending soon. Here's hoping it'll go on Netflix streaming, yes?

Spicy Curry Pickled Carrots (adapted from Good Eats)

Ingredients:

• Baby carrots
• 1 cup water
• 1 cup sugar
• 1 1/2 cups apple cider vinegar
• 1 teaspoon garlic powder
• 1 1/2 teaspoon curry powder **(next time I'll add more)
• 1 1/2 teaspoons kosher salt
• 2 teaspoon chili flakes **(next time I'll add more)

Place your carrots in a quart sized glass jar, as many as will fit (I used a lovely Slom from IKEA, which leaks a little- so that was fun!). Carrots float apparently- something I learned while making this- so cram 'em in or you'll have a sad little space of empty brine on the bottom of you jar that will mock you. I know from experience.

Place the rest of the ingredients in a small, non-reactive pot and bring to a boil. Once it's boiled for a few minutes pour the hot liquid over your carrots. I transferred mine from the pot to a measuring cup with a spout for an easy/non-scalding pouring experience. Let cool for a bit, then close the jar and let cool to room temperature before placing in the fridge. Wait a few days before eating.


Rosemary Pickled Beets (adapted from Good Eats)
Ingredients:

• 2 cans sliced beets
• 1 large sweet onion, frenched
• 2 (or 3, or 5) cloves of garlic, smashed
• 2 sprigs rosemary
• 1 cup apple cider vinegar
• 1 1/2 teaspoons Kosher salt
• 1/2 cup sugar
• 1 cup water

Uncan your beets, rinse them off in a colander to remove excess salt. Let them hang out in there for a while while you prep everything else- i.e. french your onion, smash as much garlic up as you'd like, and pull the rosemary leaves off the stems.

Put the sugar, water, apple cider vinegar, salt, garlic, and those rosemary leaves in a small non-reactive pot and bring to a boil. Once the pot has boiled for a few minutes, remove from the heat and pour your brine through a strainer into a measuring cup.

Take the rosemary leaves and garlic from the strainer and mix them with your onions. Then layer the beets and onion mixture in your jar. You'll probably have a bit of each left over. I made a sandwich with mine, with some roasted garlic hummus on the bread and a few slices of cucumber. Very tasty. Anyway-

Pour the brine over the beets and onions, let them cool for a bit, then close your jar and let cool to room temperature before placing in the fridge.

Per the episode, they'll technically be pickles within 12 hours, but they'll taste better if you wait a week. It's hard, I know.