Monday, May 19, 2008

Panic Pickling: What to do to veggies when your power goes out

We're on day three of the power saga. Someone's working on it right now, but it's taking a long long time. Apparently I have only one breaker for the entire apartment, and something shorted out. He has to go through one by one and find which one it is. I started to panic about my carrots and broccoli, because I couldn't eat them fast enough these last few days with all the leftovers I was busy eating. I found a recipe in my awesome veggie cookbook however, for marinated garden vegetables. It said that covered in its cooking liquid, the veggies would last over a month in the fridge. I figure they've got at least a week out in the open, then. This wouldn't work if you had an electric stove, but since I have gas I'm good to go. I tested the carrots out and they're super crunchy and delicious! I bet they'll be awesome cold once that's among the realm of possibility again.

Here's the original recipe:

1 c red wine vinegar
2 Tbsp salt
2 sprigs fresh or 2 tsp dried oregano (I used Thyme because that was what I had)
2 bay leaves
2 cloves garlic
3/4 c extra virgin olive oil
1 head broccoli, cut into florets
1 head cauliflower, cut into florets
2 medium carrots, cut into sticks
1 red bell pepper, cored, seeded, and sliced
1 onion cut into eights
1/2 c olives, pitted

Put the liquid and the spices in a large pot and bring to a boil. Add broccoli and cauliflower first and cook for a minute. Then add the other veggies. Cover the pot with a lid, turn off the heat, and let it cool back to room temperature. Then sprinkle with pepper and eat plain, or over salad. You can also put them in a jar with the brining liquid and keep in the fridge for a month or more.

Note: I just used carrots. I have stir fry plans for my other veggies, but had 3 pounds of carrots that were going to die soon. I bet you could experiment with other kinds of veggies and different vinegars in the brine.

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