July is National Pickle Month. We often think of pickles as just the yummy pickles in a jar – but it can mean much more. We’ll take some summer fresh produce and make them into pickles, which enhances the flavor and the fun.
Pickled Tomatoes or Onions
- 2 Cups Water
- ½ Cup White Vinegar
- ½ Cup Honey
- ¼ tsp Sea Salt
- 2 Large Tomatoes Sliced or 2 Sweet Onions Sliced or Chopped
- Optional – herbs like summer fresh dill or basil
To make a brine, place the ingredients in a sauté pan and bring to a simmer. Cool slightly and then pour over tomatoes or onions. Cool completely and place in fridge overnight. Can be kept in the fridge and enjoyed for a week.
- 1 Cup Apple Cider Vinegar
- ¼ Cup Water
- 1 Cup Coconut Sugar
- 1 Cinnamon Stick
- 2 TB Coriander Seeds
- 4 Ginger Slices, about ½” thick
- 1 LB Red and White Grapes, washed and stems removed and halved
- 1 Large Mason Jar
Combine the vinegar, water, sugar together in a sauce pan and bring to a simmer to dissolve the sugar. Let cool briefly while you place the grapes, cinnamon stick, coriander seeds and ginger in a jar. Pour the brine over the grapes and close the jar. Let steep until cool. Leave in the fridge at least 24 hours or up to a week.
- 2 TB Extra Virgin Olive Oil
- ¼ Cup Toasted Walnut Oil
- 2 TB Raspberry Vinegar
- 2 Tsp Honey
- ½ Tsp Dijon
Shake the ingredients together in a jar
Pickled Grape Salad with Raspberry Vinaigrette
- 6 – 8 Cups Baby Greens
- About 2 – 3 Cups Pickled Grapes
- 1 Cup Feta Cheese
- 1 Cup Coarsely Chopped Toasted Walnuts
- 3 Slices Prosciutto
- Fresh Raspberries (optional for garnish)
- Raspberry Vinaigrette
Place the greens on a large platter; scatter the grapes, cheese and toasted walnuts on top. Sauté the prosciutto in a pan over medium-high heat until crisp. Drizzle with the raspberry vinaigrette and crumble prosciutto on top of salad.