Another one fresh from the fields, this CSA bumper crop works great on sandwiches, chopped up on a hot dog, as a side for BBQ. You know, whatever. Yes we need to learn how to pickle things properly so they last longer but for now stop complaining and just enjoy the fact that we’ve given you yet another brilliant idea that will make you look epicurean in front of your friends.
Equipment Needed: 3 QT Pot with Lid, Wooden Spoon or Whisk, Chef’s Knife, Cutting Board, Measuring Cup
Serving Suggestion: Family Style
Servings: 12 ish
Suggested Wine Pairing: Whatever you’re drinking
Suggested Beer Pairing: Whatever you’re drinking
- 2 bunches scallions (about $2/bunch)
- 5 cloves of garlic ($2.99/lb)
- 1 lemon ($0.50/each)
- 1 C white vinegar ($2.89/12 oz)
- 1 C sugar ($2.39/2 lb box)
- 2 TBSP coarse kosher salt ($2.29/48 oz box)
- 1 TSP black peppercorns ($3.69/2.25 oz)
- 1 C water (free)
- Mix the sugar, vinegar, salt and water in your pot.
- Cut the root end off your scallions and cut the green leaves off at the point where the stalk starts to turn that light green/white. Pull off the outer layer as it’s usually pretty grungy and wash those puppies thoroughly. Slice them in half lengthwise and set them aside.
- Put your pot over high heat and bring it to a boil. While it’s coming to temperature peel and smash your garlic cloves. Also, cut out a quarter of a lemon and set it aside.
- Once the vinegar mixture starts boiling add the scallions, garlic, lemon wedge and peppercorns. Stir everything around to make sure it gets coated in the pickling liquid and remove the pot from the heat. Cover the whole lot and let it sit until it comes to room temperature. Store it in an airtight container and refrigerate for at least an hour before serving. Use it to top sandwiches, as an accent for salads, or just an acidic side for fatty dishes.