good food + awesome travel & occasional odd bits

Month: July 2013

Greek Salad

Greek Salad

It’s summer, the weather is warm and all I want to eat are salads. It was time to shake up our usual salad routine where I throw together whatever I have in the crisper and instead, I actually planned to make this one, kind of. […]

Adventures in Drinking: Monkey Paw {San Diego, CA}

Adventures in Drinking: Monkey Paw {San Diego, CA}

Raise your paw and let’s toast to us finally making it to this bar. We’ve passed it many times but never stopped in until now. I’ll just say this, we were missing out. The casual atmosphere and open windows make this a good spot to […]

Garlic Shiso Cucumber Pickles

Garlic Shiso Cucumber Pickles

Summer is in full swing and my garden sure did pump out an abundance of cucumbers. This year, I decided to try my hand at growing Sumter pickling cucumbers. It was exciting to see the beginnings of tiny cucumber growth, but then, bang! One day they were all ready to be picked at the same time. Uh-oh. Normally, this would have been fantastic, but at the time I didn’t have a functioning kitchen so pickling was pretty much out of the question. Or was it?

Not one to let fresh produce go to waste, I busted out my travel burner and proceeded to scour the internet for a quick and easy recipe. I finally found a winner here. Having made dill pickles before, I wanted to try a new flavor profile so I just slightly modified the recipe to suit my taste on this particular day.

Garlic Shiso Refrigerator Pickles

adapted from The Kitchn

2 pounds pickling cucumbers

1 1/2 cup white vinegar

1 1/2 cup water

2 tbsp kosher salt

6 peeled garlic cloves

1 tsp black peppercorns

1/2 tsp sansho peppercorns

6 fresh shiso leaves

Wash and slice cucumbers. I made spears and rounds.

In a medium pot, combine vinegar, water, and salt. Bring to a simmer.

Tightly pack cucumber slices into jars so that they are snug, but not too tight.

Pour the brine into the jars, leave 1/2 inch headspace.

Tap jars lightly to get rid of air bubbles. Put lids on and leave jars out until they are room temperature, then refrigerate for at least 48 hours before eating.

Summer Fruit Fizz

Summer Fruit Fizz

This drink was made for the summer. See, I planned ahead this year. Sometime in the middle of spring, while walking through the local nursery, we passed by the the seed section. I looked at the seeds for watermelon, canteloupe, cucumber, … etc. and they […]

Cucumber Mint Agua Fresca

Cucumber Mint Agua Fresca

This weekend was hot hot hot! Mostly, it was the humidity that made things uncomfortable. We picked the last of the cucumbers from the garden and used the ones that weren’t quite perfect for pickling in this agua fresca. In a blender, add chopped cucumber, […]

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