I've found that I can do all of these things in the morning and still have the afternoon free. There are really just too many hours in a rainy day.
So, I've returned to one of my favorite things to do in the kitchen, which is to pickle.
|Vegetable rainbow waiting to be pickled|
Refrigerator pickles are the easy, simple and fast solution to keep your favorite snacks for at least a month, though I've never had them last that long. I use a very basic recipe that I make differently every time - the only thing I measure is the vinegar and the water, the rest is something that is a happy surprise in every jar. Using a variety of small jars means that I can experiment with different spices, produce and sweetness while ensuring if I make something completely inmangabile (inedible), it's just that little jar that will get tossed.
First, take several glass jars with screw tops and clean them very thoroughly with hot, hot water and soap. Make sure they are well rinsed and dry, then pack them to the top with the veggie of your choice. Okra makes a lovely jar as do sliced carrots or a mixture of radish, onion and celery. Cucumbers, of course, and cauliflower are other great choices. Italians use this process of putting vegetables sott'aceto, or under vinegar, as much as we do, but for a far greater variety of produce then just cucumbers. Get creative!
Start by slicing a few onions paper thin, and then adding them liberally to the jars.
|Cooling before finding their homes in the fridge|
|Spicy cucumbers with turmeric|
It's also fun to add things like more hot peppers and more sugar to okra, warm middle eastern spices like cumin to some thin sliced carrots, and sweet raisins to a vinegary cauliflower.
|Radish, celery, carrot and ginger|
Just in jars, under vinegar.