Celebrating National Farmers Market Week

eightWest

We’re celebrating National Farmers Market Week today on eightWest. We’ve brought in Rori Weston From Fulton Street Farmers Market and Suzannah Barrie from the Barrie Beau Herb Farm to help!

>>> Take a look in the video above. 

For a list of events: www.facebook.com/fultonstmarket​​​​​​​

QUICK PICKLE RECIPE 

1 pound fresh veggies, firm, such as cherry tomatoes, green beens, carrots, beets, cucumbers, summer squash, cauliflower
fresh herbs, such as dill, thyme, rosemary, savory
dried spices, such as red pepper, coriander, black peppercorns, mustard seeds
2 cloves garlic, whole or sliced
1 cup vinegar, apple cider
1 cup water
1 T salt, kosher or pink Himalayan, french grey
1 T sugar, optional
sterilized canning jars

Prepare all your vegetables, wash, trim and cut into uniform shapes and sizes, and place into your clean jars along with desired herbs and spices.

Make your pickling liquid: Combine the vinegar, water, salt and sugar in a small saucepan over medium-high heat. Bring to a boil, stirring often.

Now pour your brine over your prepared jars to 1/2 inch of the top. Gently tap jars on the counter or use bamboo skewers to remove all air bubbles. Top with more pickling brine if necessary.

Place your lids on the jars and let them come to room temperature, then refrigerate. Can be stored in the refrigerator for up to two months.

Tasty on salads, beans & rice, sandwiches and so much more!

{This is a quick pickle recipe and it must be refrigerated.}
 

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