by Balaboosta on July 21, 2011
My mother is a hard working woman who raised 3 kids and built her own business without missing a beat to run the perfect household. Of course this balancing act would sometimes cause her mood to change drastically and her face can go sour in a split second. Whenever this happens my father, with a sinister grin, would suggest to my mother to sell lemon or pickles at the market.
Growing up in Israel, pickles were a staple for every meal (okay, maybe we skipped it for breakfast). Sweet, sour and salty were flavor combinations that was the signature of my mother’s style of cooking. Extra soft fruit were destined to be confiture and veggies were sentenced to pickle jars. Only on very rare occasions did my mother make exceptions.
So here I dedicate my first blog to my mom, the first balaboosta in my life, wishing her more sweet days than sour.
Ingredients (pickling base):
|1 1/2||cup white vinegar|
|2 1/2||cup water|
- Bring all ingredients to a boil. Remove from heat and fill jars with desired vegetables and pickling base. Best served after a few days in the refrigerator.
Playtime with Pickles:
|cherry tomatoes with dill & garlic|
|red onions with clove, star anise, cinnamon & red beets (for color)|
|baby eggplant with nigella seeds or coriander seeds & mint|
|white cabbage with curry powder, caraway & garlic|
|mushrooms with a splash of mirin, cilantro, cumin seeds & chili flakes|
- The possibilities are endless so knock yourself out!