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QUICK-PICKLED VEGETABLES Makes 8 servings

¹⁄₃ cup white wine vinegar 3 tablespoons kosher salt 2 tablespoons whole peppercorns 1 tablespoon mustard seed 1 tablespoon celery seed 1½ cups cold water HOW TO PREP: Stuff both mason jars with dill, bay leaves, garlic cloves (if using) and cut vegetable of choice. Combine white vinegar, wine vinegar, kosher salt, pepper corns, mustard seed and celery

seed in a small saucepan, and cook over medium-high heat. Don’t forget to add a table spoon of sugar if you want a sweeter flavor to your brine. Stir occasionally until salt (and sugar, if using) is completely dissolved and mixture comes to a full simmer. Remove from heat and stir in cold water. Pour enough brine into jars to cover the fillings entirely. Allow to cool on the counter before covering with lids. Refrigerate for at least 24 hours before enjoying.

Pickle juice makes a great meat tenderizer and flavor enhancer. Marinate chicken pieces in pickle juice to pump up the meat’s juicy tenderness before breading and frying. And add a tablespoon or two of pickle juice to potato salad, or a teaspoon to your

Refrigerator pickles, hard-boiled eggs, Brussels sprouts, asparagus and other soft vegetables can be quick-pickled in about a half-hour. Add a tablespoon of sugar to the brine if you want a sweeter flavor in your tangy vegetables. WHAT YOU WILL NEED: 2 1-quart mason jars 1 handful fresh dill 1-2 bay leaves Garlic cloves (optional) 4 cups cut vegetable of choice 1 cup white vinegar

Bloody Mary, for a more complex flavor in each.

STUFFED TOMATOES Makes 8 servings

WHAT YOU WILL NEED: 8 medium tomatoes

ARROW-CIRCLE-RIGHT Silver Queen corn reigns supreme in Lower Alabama, boasting small, tender, white kernels and an irresistibly sweet flavor thanks to its high sugar content. Quick blanching is all it takes to achieve perfect firmness and, contrary to popular belief, adding salt to the boiling water won’t toughen it up. Just three minutes or less in salted water is all you need for the perfect ear of Silver Queen corn.

ARROW-CIRCLE-RIGHT The Pickleback is a shot-and-chaser combo of whiskey — usually Irish whiskey — and pickle juice. The Pickle Shot is equal parts tequila or vodka and pickle juice, shaken with ice, then strained into a shot glass.

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