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Pickling — health

#EssentialRecipe => Pickled Rhubard

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. 

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#EssentialRecipe => Pickled Red Onions

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.

 

Ingredients:

-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 Hot Sauce (more or less depending on your personal taste)

 

Method:

Slice the red onion thinly and peel the garlic clove...