Well well well, guess who’s featured on the Ann Arbor Farmer’s Market blog again? Obviously it’s me because why would I non self-promote (I’m looking’ out for #1).
Pickled Market Veggies with Whitefish Spread – Ann Arbor Farmer’s Market
We have a new season full of fresh new veggies, and I thought “let’s brine ’em”, and brine ’em I did. I picked up some AMAZING Whitefish Spread from Bay Port Fish and decided to create a board around that (I was also fresh off my Charcuterie Board high). I was going to do asparagus, radishes, and swiss chard stems, but only ended up doing the first two because I wanted to make sure the brines were different enough for each type.
Once you start making fresh refrigerator pickles…there’s no stopping you.
- Make a mixture of vinegar and water
- Add some salt, sugar, and spices
- Bring to a boil
- Pour over desired vegetables
- Let cool to room temperature
- Pop in fridge for 48(ish) hours
- Say “oh THESE pickled [vegetable name], no, they’re HOMEmade, I’m what you’d call a purist” while enjoying with an unsuspecting guest (however, don’t expect them to want to hang out with you again, this pickling knowledge has gone to your head!)
You can really play with the brine by selecting different types of vinegar (apple cider vinegar will give it a sweetness, while red wine vinegar will give it nice tang), and the herbs/spices you put in will also give great influence (you can go for classic dill, or maybe pair some cilantro and rice vinegar for an Asiany flair). And don’t forget, a pinch (or fistful) of crushed red pepper is always a nice addition for those who are into the spicy arts.
To get the full recipes, check it out, and if you find yourself at the Ann Arbor Farmer’s Market, grab some of that Whitefish Spread because day-um, it was soooooo good.