Easy fridge pickles

This recipe works for just about any vegetable that you have going to waste in the back of the refrigerator. We did it with baby red peppers and string beans, and they turned out really delicious. We'll definitely be doing this with other veggies in the future, too!

Ingredients

[Makes enough to fill 3 quart-sized Ball jars]

~ 3 lbs. string beans, peppers, and/or whatever other veggies you want to pickle

3 cups vinegar

3 cups water

4.5 Tbsp. pickling salt

6 cloves garlic

6 Tbsp. dill seed

Procedure

Clean the jars in boiling water to disinfect. Put the garlic and fennel seeds into the bottoms of the jars.

To make the brine, combine the vinegar, water, and salt in a large pot until the mix comes to a roiling boil. While that's heating, put the veggies into the jars on top of the spices. Try to pack them in pretty tight. You may need to trim the beans if you're using pint jars or the veggies are particularly long, but I didn't find this to be an issue in the quart jars.

Pour the brine over the veggies, leaving about a 1/2 inch at the top. Stir a little bit to remove any air bubbles, put on the lids, and stick the pickles in the fridge for about a week (for full flavor). That's it!

Storage

These will last for a while (at least several weeks) in the fridge.

If you've canned stuff (like jam, or "real" pickles, or tomatoes) in your life, you probably know that there are more particular steps to be followed. One thing that's so great about this recipe is how easy it is, because the pickles last for a long enough time in the refrigerator to render serious canning unnecessary. But if you do decide to can them, this recipe will still be perfectly fine---you're just on your own for the canning procedure. This is what happened when we tried to do it:

And no. This is not our first attempt at canning. Maybe some people just aren't meant to be able to make pickles that can be stored indefinitely at room temperature. 

Variations

You can add red chili flakes for a bit of a kick, but as our household average spice-wussiness level is quite high, we haven't tried. 

Fiddleheads!

too old!

So I was wandering around in the yard the other day looking for a big stick... as I do. And then out of the corner of my eye, I saw some ferns. Which reminded me, as I get reminded every year, that I have been planning on foraging for fiddleheads for the last five years. But every year, when I am reminded, I'm invariably reminded by the tall, unfurled, mostly full grown ferns that we see all summer, and not by the small, edible (nay, delicious!) young shoots.

That's the problem with fiddleheads. They aren't edible for longer than a few days, or at least that's how it seems to me. They start coming out in spring or even early summer, according to sources on the internet, but at least this year (maybe due to unseasonable heat? it's been near 80 for the last couple of weeks), most of the ones I've seen have already been mostly unfurled.

So I was really excited to see these little edible shoots. SO EXCITED.  

juuuuust right.

To make sure you're picking the right variety of fern, look at the stalk. If it curls inward like a celery stalk, you've got the right one. You can just rip them off -- the bottom bit of the stalk is a bit white, and people claim this part is woodier and not really tasty (I wouldn't know though) so I just ripped above that. When they're young, they'll snap pretty easily.

Before you go nuts, Wikipedia gives some sense that fiddleheads are full of healthy stuff but may also be harmful if ingested in great quantities:

Fiddleheads contain various vitamins and minerals, as well as omega-3 and omega-6 fatty acids. They are a source of antioxidants and dietary fibre.^[2] They are low in sodium, but rich in potassium, which may make them suitable for people who need a low-sodium diet.^[4]

Fiddleheads may harbour microbes, and should be washed and cooked before eating.^[2]

Many ferns also contain the enzyme thiaminase, which breaks down thiamine. This can lead to beriberi and other vitamin B complex deficiencies if consumed to excess or if one's diet is lacking in these vitamins.^[5]

Further, there is some evidence that certain varieties of fiddleheads, e.g. bracken (Pteridium genus), are carcinogenic. Ostrich fern (Matteuccia struthiopteris) is not thought to cause cancer,^[6]although there is evidence it contains an as yet unidentified toxin.^[7]

Though it seems like these types of fiddleheads (ostrich ferns) haven't been known to cause specific health issues, may as well play it safe and only eat a bit at a time.

So now that I've said that, let's move on to the cooking bit. Clean off any of the dried brown leafy bits that may be stuck to the fiddleheads and wash them thoroughly.

Step 1. Steam or boil for 10 minutes.
It seems to be generally accepted that whatever toxins may be in ostrich ferns, you can nullify their effect by steaming the ferns for 10 minutes first.

Step 2. Saute in butter and lemon.
Drizzle a bit of lemon on them and saute in a bit of butter for 2-3 minutes. Drizzle just a little more lemon on top and serve.

Serving suggestion.
Serve on a bed of quinoa with a side of pickled daikon (or whatever happens to be in the fridge when you're serving hungry people a late dinner). Fried egg on top is also delicious.

How to Spit-Roast a Lamb Using Household Items

• Step 1. Buy a leg of lamb in the city. Put it in your backpack. Run to catch the bus while grotesque animal limb bounces up and down behind you because it's twice as tall as your backpack. Ignore curious looks. Ignore looks in the terminal. Ignore looks in the bus. Ignore looks at the bus stop at home. Bring leg home. Ignore dogs.

• Step 2. Dig a hole for a firepit in your yard. Move the grass off in one piece so you can replace it later and tell your landlords you have no idea why a perfectly rectangular section of their yard is dead. 

• Step 3. Build a fire pit after your town's fire warden tells you that it's too dry to safely light a bonfire, but if you're going to cook food on it, then it's okay. Lamb makes everything safer.

• Step 4. Stick a couple of sharpened dowels through the meat. Ignore dogs. 

• Step 5.  Start doubting yourself. Introduce structural supports. Use household items like twine and the base of a tiki torch. Bonus points if all your structural supports are flammable.

• Step 6. Cooking time! Bring the meat to the fire. Ignore dogs.

• Step 7.  Put the spit on vertical sticks (16" off the fire). Start turning the meat. And don't stop for 4 hours. You had nothing else planned for today, right?

• Step 8. Introduce increasingly desperate reinforcements (e.g. nails, a clamp, a metal broomstick, more twine).

• Step 9. Get cocky and decide to clear some dead brush while lamb cooks. Throw pine branches on the fire, getting the fire so hot that you set ablaze the twine with which you wrapped the lamb, and watch helplessly as the meat falls into the raging flames. Rescue the meat and admire the "fire-kissed crust." Pretend this was all part of the plan.

• Step 10. Bring the lamb to the table. Ignore dogs. FEAST!