If you are looking for a way to share the bounty of the season, this recipe from Marisa over at Food in Jars, is a fabulous way to do just that. It is different from many pickle recipes, in the use of both mint and cilantro, which combine to become a dynamic duo. With a hit of heat from spicy red pepper flakes, tantalizingly mingled with a little sweet, rounded out with the low notes of garlic and onion, these quick pickles steal the show. This recipe makes a large bowl, easily big enough to share for a potluck, or friends for dinner.
recipe from Marisa at: foodinjars.com
Click on the link above for the original recipe!*
2c. Apple Cider Vinegar, with the mother
1/2c. organic evaporated cane juice
2t. Redmond real salt, or sea salt
1 small onion, chopped
3-4 cloves garlic, slivered
1/4c. Cilantro, roughly chopped
1/4c. Mint leaves, torn
1t. Red chili flakes
10-12 Kirby cucumbers, sliced, or a bowlful of thickly sliced, small to medium sized cukes of any variety. (I used what I had in the garden).
To Make the Brine:
Combine vinegar, water, evaporated cane juice, and salt in a small saucepan on the stove. Heat and stir until sugar and salt are dissolved. Remove from heat and allow to cool while you prepare the cukes, veggies, and herbs.
Chop onion into bite sized pieces, peel and sliver garlic, chop and tear herbs, add all to medium sized mixing/serving bowl. Top with red chili flakes.
Gently pour prepared brine over bowl filled with cukes, herbs, veggies and spices. Give a little stir to be sure all are combined. Cover, and refrigerate overnight.
Share with friends or take to a potluck dinner. Also, if there are any leftovers, these quick pickles will keep in the refrigerator for several weeks.
*Recipe changed to reflect my kitchen pantry. Make do, use up & use what you have!