Sunday, October 2, 2016

Strawberry-Mint Pickles

These came to me in a dream about two months ago.  I share a greenhouse with my parents and we had a ton of cucumbers and tomatoes.  I don't normally make pickles, but this summer I made some refrigerator dill pickles and they were okay.  Anyway, I decided to give this weird dream pickle a try.  I mean, you can make a salad with fresh cucumber chunks, strawberries, and a little mint, right?  Why not just pickle that combo?
Jar (left) is my test jar.  Jar (right) just made!
 Strawberry-Mint Pickles
Jars (I find that 2-3 small/medium can fit into 1-2 pint jars)
6 Strawberries per jar
15-20 Mint Leaves per jar
Apple Cider Vinegar
1 TBSP Agave Nectar or Honey per jar

Light rosy color when they are done.
1. In your jar, place a 1/2 inch of apple cider vinegar and the agave/honey.  Microwave this for 30 seconds, then stir until the agave/honey is dissolved.
2. Slice up the strawberries into quarters.  Toss some into the jar along with some mint leaves.
3. Slice up your cucumber as you want.  I prefer rounds that I can toss into my salads.
4. Place some cucumber into your jar.
5. Layer some strawberries and mint into the jar, then more cucumber.  Do this until the jar is packed full.  I like to put a mint leaf and a strawberry piece on the very top.
6. Fill the jar with apple cider vinegar.
7. Screw the lid on tight.  I always tip the jar upside-down a few times, slowly, to let the sweetened vinegar on the bottom permeate the jar.
8. Refrigerate for 5-7 days before eating.

When I made these, I really didn't know what to expect.  To my surprise, the cucumbers turned a rosy pink color!  They're also delightful on a bitter green salad (like spinach, kale, arugula, etc) along with feta, fruit pieces, and nuts or sunflower seeds.

When I mentioned this to my mom and sister they thought I was a little crazy.  As it turns out, these are super easy to make and they are delicious!

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