On Saturday member Madina Kassengaliyeva will be hosting a cooking demo. Come down to the Farm between 12:30 and 2:30 to learn how to make a brine for quick pickles. Then watch her pickle cucumbers and shallots.
Here’s the recipe in case you want to try it at home.
2 -3 medium Kirby cucumbers, cut into 1/4 inch rounds
2 large shallots, thinly sliced, separated into rings
2 cups white vinegar or white wine vinegar, or 1 cup of white vinegar plus 1 cup of cider vinegar
2 tablespoons of sugar
3 tablespoons water
5 fresh thyme sprigs
2 large garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
1 teaspoon kosher salt or sea salt
Place cucumbers and shallots in medium bowl.
Mix vinegar and next 6 ingredients in medium saucepan. Bring to boil over medium heat, stirring to dissolve sugar and salt.
Remove brine from heat; carefully pour over cucumbers and shallots.
Cover bowl; let stand 5 minutes.
Uncover; cool to room temperature.
Transfer to quart-size jar, pressing cucumbers into brine.
Cover; chill at least 4 hours and up to 10 days.