Tuesday, January 3, 2012

he said Pickled Collard Greens


   I might be putting the cart before the horse by posting this before I have had a chance to taste them myself, but I feel it's time to take a dip in the danger zone.  I have been wanting to pickle for the past few years, but for many reasons, one of which including the fear of dying of botulism, I have pushed my pickling desires to the back burner.  
   I get it.  It's an easy and smart way to preserve produce that is on it's way out.   Why not take the abundance that is in season now, and preserve it for the upcoming months?  My thought exactly.  
   So for now, let's cross our fingers and hope for the best.  An update will be in the future, probably along with a recipe including these quasi-dangerous pickled guys.   Good luck and let's pickle.



Pickled Collard Greens

Pickling Juice
3 cups water
3 tablespoons sugar
3 tablespoons white vineger
1 1/2 teaspoons sea salt

Aromatics
3 garlic cloves, smashed
1 1/2 teaspoons fennel seed
1 1/2 teaspoon juniper berries
Peel from an orange or other citrus
1 Jalapeno quartered

Substance
1/2 pound collard greens
-washed, stems removed and cut into 2 inch pieces-
3 leaves roughly chopped





Method

Bring the pickling juice to boil, then let cool slightly
Place aromatics, stems and chopped leaves into sterilized jars
Pour pickling juice into jars and seal
Refrigerate for at least 3 days





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