The Pickle Jar Kitchen of Falmouth has provided us a with recipes for a picnic spread using fresh and wholesome ingredients. The recipes are:
Garden Vegetable Brine (recipe below)
Boursin B.L.T. Sammie
Egg Salad Sammie
Ginger Molasses Cookies
- 8 cup Vegetables (onion, radishes, carrots, cauliflower, green beans, turnip and fennel) cut into bite sized pieces
- 1 gallon Water
- 3/4 cup Sea Salt
- 6 cup White vinegar
- 1/4 cup Sugar
Spices tied in a cloth bag or cheese cloth:
- 1/4 cup Black mustard seed
- 1/4 cup Coriander seed
- 1/4 cup Fennel Seed
- 1 Bay leaf
- 1/4 cup Garlic sliced
- Bring the brine of water, salt, vinegar, and sugar to a boil with the spice bag. Place the vegetables in a glass container with a tight fitting lid. Pour the brine over the vegetables. Refrigerate for a week to marinate before serving.
This recipe is from the Pickle Jar Kitchen at 170 Main Street in Falmouth and appeared in the 2014 Summer issue of Cape Cod HOME.
Tried this recipe?Let us know how it was!
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