Pickle This: Strawberry Edition

Thursday, April 21, 2016

"Pickle it" might as well be the G&G staff motto. Working with local farmers, we tend to find ourselves with a surplus of radishes, field peas or cucumbers from time to time. Not ones to let delicious local food go to waste, a lot of that extra food ends up in the refrigerators of G&G staff. But like a good party, fresh produce doesn't last forever. Thank goodness for mason jars, vinegar & creativity!

Up until we got this recipe from Chef Jaye Moore, we thought we'd pickled it all. But strawberries had never popped up on our pickling radar. Project!! If you're one for savory sweet, then pickled strawberries are calling your name. The vibrant color & taste bring our Warm Farro Salad alive! Folllow these easy steps and you're on your way to strawberry nirvana.

Ingredients:

1/3 cup cider vinegar

1 tsp sugar

1/2 tsp salt

1/2 tsp pink peppercorns

1 cup strawberries

Directions:

1. In a pot, bring vinegar, sugar, salt & peppercorns to a quick boil over high heat

2. Cut strawberries into quarters (it's up to you whether or not to discard the greens)

3. Place strawberries in a heat proof bowl or jar (i.e. our go-to for everything, a Mason jar)

4. Once boiling, pour marinade over strawberries, set aside and wait for the magic to happen

It's up to you how long you want them to pickle. The longer the pickle, the more intense the flavor. Order the Warm Farro Salad this week, and learn how to use the pickling marinade to make an incredible vinaigrette! Waste not, want not!

Order your Warm Farro Salad >>