About This Blog

This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.

Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...

Thank you and enjoy!

Pickled Sugar Snap Peas

1 lb sugar snap peas, the freshest possible
2 sprigs fresh tarragon
2 whole cloves garlic, peeled
2 fresh or dried chile peppers
1 1/4 cups white wine vinegar, 4 to 6% acidity
1 1/4 cups water
1 tablespoon sugar
1 1/2 tablespoons kosher salt

Wash and string the snap peas. Pack them into a clean 1 quart canning jar with the tarragon, garlic, and dried chiles. Combine the vinegar, water, sugar, and salt in a saucepan and bring to a boil. Remove from the heat and allow to cool completely. Pour the cooled vinegar mixture into the packed jar to completely cover the peas, cap and store in the refrigerator for at least 2 weeks before eating. Store the pickles in the refrigerator. There will likely be extra vinegar solution, keep it in the refrigerator for the next batch of pickles.

I used a Spanish Moscatel vinegar that is wonderfully fruity. I highly recommend it if you can find it, otherwise use the tastiest vinegar you can find. A fruity apple cider vinegar would be a good alternative. Just be sure that the vinegar you use is at least 4% acidity since these pickles are not processed and it's the acidity that kills any harmful organisms that might be present.

Green Bean Variation
June 27, 2012

green beans cut to the length of a quart mason jar, 1 pound of trimmed beans
2 sprigs fresh tarragon
1 teaspoon dried green coriander seeds
2 dried mild chile peppers (Christmas Bell), chopped
1 1/4 cups unseasoned rice vinegar
1 1/4 cups water
1 tablespoon sugar
1 1/2 tablespoons kosher salt

Use the method above. Although, this time I didn't heat the vinegar solution, just mixed together and poured over the packed beans.

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