Nothing says summer like the arrival of rhubarb at the farmers's market. When I was a kid I would grab stalks of them in my grand-maman's giant garden, dip them into a bowl of white sugar and eat them raw like that. The contrast of sour and sweet was so intense for such a young palate, but I loved it.
Now I much prefer the pickled version. So much actually that I try and have a jar full of it in the fridge at all time. It keeps salads fresh and interesting.
-11/4 lb. blueberries
-1 cups apple cider vinegar
-1tbs sea salt
-Sprig of thyme
Slice the shallot and with the blueberries, add to your lidded glass jar.
In a small pan, add the sea salt and vinegar. Mix to dissolve all the salt. Bring to a boil.
Once boiled, pour the mixture on top of your shallots and blueberries in the glass jar. Make sure all the blueberries are covered with your liquid. Add your sprigs of thyme. Let cool then store in the fridge or use right away. You can keep...
We often use pickled red onions in our recipes especially our #HetheringtonToastParty. It's so easy and inexpensive to make compare to buying them. Most recipes usually call for sugar, but we prefer them without.
-1 to 1.5 cup of red onion
-1 medium clove of garlic
-1 cup of white vinegar
-1 Tbsp of sea salt
-1/2 tsp of black peppercorns
-1 Tbsp of Jonny Hetherington Essentials Hot Sauce (more or less depending on your personal taste)
Slice the red onion thinly and peel the garlic clove...