QUICK VEGGIE PICKLES

Prep Time: 20 minutes
Total Time: 4 hours


Number of Servings: One pint of veggie pickles


Easy to make and delicious, these “quickles” provide a burst of flavor to almost any meal. We served them with the rice bowl dinner Friday night of Holler Fest 2015. A versatile recipe, try experimenting with different veggies to find your favorite “quickle” and then keep a jar or two in your fridge for a little added zing.

Ingredients:
1 bunch tender root veggies (turnips, radishes, carrots, kohlrabi… use your imagination)
1 T. kosher salt
1 c. rice vinegar
1 c. water
½ cup sugar


Instructions:

Peel roots and slice thinly (with a knife, mandolin, or food processor with slice wheel).
Sprinkle with salt and mix with your hands, massaging the vegetables gently as you go.
Allow the vegetables to sit for a few minutes. In the meantime, combine the vinegar, water, and sugar in a jar and shake until the sugar goes into suspension and is no longer visible.
Once the vegetables seem wilted (ten minutes or so), rinse thoroughly in cold water.
Add the wilted vegetables to the vinegar mixture and let sit for an hour before refrigerating. Enjoy in a few hours or keep them in the fridge for a few weeks.


NOTE: For beet (or other less tender vegetable) pickles, follow the same procedure but heat the vinegar mixture to just before a boil, then pour over the vegetables in the jar. This will cook the beets just a little so they aren’t too firm to bite into.

Grains n' Greens

Ingredients:

1 bunch beet greens, roughly chopped with stems
3 scallions, finely chopped
4 garlic scapes, or two cloves garlic, chopped
2 T. Olive oil
2 c. Israeli couscous
1 1/2 c. vegetable broth
salt to taste


Directions:

Heat oil on medium.

Add couscous and cook until lightly brown, stirring often (~5 minutes).

Add scapes/garlic and scallions. Cook for 1-2 minutes, then add broth and beet greens. Don't stir in the greens, but lower heat and cover tightly.

Stir every few minutes, adding salt if needed, until liquid is mostly absorbed and couscous is soft. If liquid is absorbed before the couscous is finished cooking, add a splash more broth or water and re-cover.