Pickled Vegetables

This is a tribute to my mother in law Victoria, a true masterchef and my mother Helga, comfort food specialist. Included are all the recipes they prepared, some original recipes from professional chefs, my own creations/favorites, and several entries on knowledge I collected over the years about health/nutrition/medical conditions/home remedies. You will find answers to every common health issue browsing through my collection.

subheading: Brine 1 (good for grilled vegetables):

Water + White Vinegar (equal parts) + Sugar heat until all dissolved

Red Pepper Flakes + Dry Dill + Black Pepper Corns + Kosher Salt + Garlic Cloves (peeled)

subheading: Brine 2 (good for Asparagus):

White Vinegar 1⅔ cup

Sugar ⅔ cup

Coarse Salt 1 Tsp

Mustard Seed 1 Tsp

Dill Seed 1½ Tsp

Onion Rings 1 onion thickly sliced

bring all to boil 1 minute

Sterilize Jars: dip in water and boil for few minutes

Prepare Brine

grill Vegetables (few minutes until you see grill marks) Persian Cucumbers/Red Peppers/Onions

stuff jars with vegetables + pour brine until covered

allow to cure in refrigerator several days before consuming

Asparagus: cut in 3 inch pieces + place in bowl + cover with ⅓ cup coarse salt + 2 quarts cold water + allow to stand in salt water 2 hours + then drain + rinse + pat dry

place into hot sterilized jars tips up + add sprig of dill + red pepper flakes + pour hot pickle liquid over asparagus leaving ¼ inch room at top + close lids + process the filled jars 10 min in boiling water bath + remove allow to cool before placing in refrigerator

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