 If its crisp I shall pickle
Artichoke color: Ascorbic acid, available at most homebrew stores, just vitamin c, and it is amazing, ok maybe I'm being a little dramatic, but I have been adding it to just about anything that loses color from spinach and asparagus soup, to herb oils to pickles. And speaking of pickles, I like to pickle just about anything that will stand up to the acid. Carrots, asparagus, ramps, Herring, cauliflower, you name it. I work with a lot of sous vide, and have found the quick pickle to work quite well, I like to throw a couple slices of red beet in the bag with my cauliflower for brilliant pink florets. Here in Mn. were still a little ways away from cukes, gonna try and make it through the whole winter this year with house made pickles on our charcuterie platter. Yum Yum Yum Summer is fun. |