Sunday, August 7, 2011

HOW TO: Asian Pickles

I am always inspired by what i find at the farmers Market and this week it was cucumbers, scallions and garlic scapes. A great base for some pickles!

I loosely based my pickles on a recipe I found here.

Added garlic, mint and a hot pepper into each jar with the sliced cucumber. Covered all contents with apple cider vinegar.
Then I canned each one, by boiling them (I boiled the jars and lids before filling as well to sterilize them.) I did put them in the fridge after they cooled because i like my pickles cold.

The first batch sat over night and was delicious!

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