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My Favorite Pickling Brine
Ingredients:
1 quart water
2 tablespoons Kosher salt
1tablespoon Corriander Seed
1 tablespoon dill seed
1tablespoon black peppercorns
4 slit garlic cloves
6 or so springs of fresh dill 12 cauliflower florets
2 medium carrots sliced on the bias 1/2 inch thick
6 slices of red onion
Directions:
1. Heat 1 cup of water and disolve the salt in the water.
Add this to 3 cups of cold water making a quart.
2. Crush the corriander, dill and black pepper in
a mortar and pestle or a put in a storage bag and beat with
a rolling pin works well also.
3. Add the spices, garlic cloves and fresh dill to the brine
then the
vegetables, weigh them down with a plate and
let them sit in a cool place (50 to 60 degrees F) for 3 days.
4.When the vegetables are well pickled you can keep them
in the fridge for several weeks. If you desire strain the brine
and store in the clear brine.
Another option is to remove the vegetables and reuse the brine.
Pickled Iceburg Wedge
The pickled vegetables give flavorful twang to the crispy neutral iceburg lettuce, the pumpkin seeds give a toasty sweet crunch offseting the tart vegetables.
Top a wedge of iceburg lettuce with a creamy dressing like Ranch or Caeser and then top with pickled onion slices and toasted pumpkin seeds. Surround with the pickled cauliflower and carrots and other garnishes like tomato wedges.
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