Pickled Snap Peas

I have so many snap peas and was bored on Saturday morning (Jamie's in Germany for work). I went out and filled a basket and decided to pickle them. I love any sort of pickles, and can't wait to make these again, so I figured snap peas would be good. I used this recipe as a base, but also added some extra spices. They're supposed to pickle for two weeks, but I tried one on Sunday and they were already tasty. Bright and acidic and actually even more crunchy than before! Can't wait to have them in a salad or next to a burger or BLT. We'll see what Jamie thinks. He's a purist and just likes eating snap peas raw.

Ingredients:
About 2 cups of snap peas
3/4 cup white vinegar
3/4 cup cold water
1/2 tbsp kosher salt
1/2 tbsp sugar
2 garlic cloves, sliced
big pinch of red pepper flakes
a few pinches each of coriander seeds, cumin seeds, caraway seeds, fennel seeds, turmeric

Lowcountry

I had walked by Lowcountry a bunch of times and was always curious, so when it popped up on Savored, Jamie and I thought we'd give it a try. It was cute inside. The tables were made of pieces of wooden doors with the carved out moldings filled with glass - charming. They had lots and lots of bourbon, so if you're a bourbon lover it would be great! They also had some fun bourbon cocktails. All in all, the food was pretty tasty southern food, but the stand out dish was the Fried Pickles with Green Goddess Dressing. Oh my goodness! They're amazing. I want to go back right now and just order 10 of those. They are covered in cornmeal and fried so they're crispy but not overly so, and it's a great texture. And the dressing is tangy and perfect. Plus I just love pickles.

Zucchini Pickles

So another zucchini recipe to make use of my plethora of squash! I also found this recipe from Martha Stewart and it comes from Zuni's Cafe in San Francisco. I altered it a little bit. After waiting a few days so that the flavors mingled and marinated I tasted the pickles - delicious! So much flavor. They have much more depth than store bought pickles. Admittedly, they are't as crunchy as cucumber pickles, but such a great tang and sour bite to them. I also don't like sweet pickles, and I think these have a perfect amount of sugar (I wouldn't want them any sweeter). These little pickles are also great on burgers - I tried on a juicy Trader Joe's wagyu style burger recently. The turmeric gives the brine (and pickles) a great yellow color. If you have a canner, I think you can properly can these and then you don't need to refrigerate them until you open the jar.

Ingredients:
2 medium zucchinis, thinly sliced with a mandolin
1 yellow onion, halved and thinly sliced (I also used a mandolin)
2 1/2 cups cider vinegar
3/4 cup sugar
1 tbsp kosher salt
2 tsp mustard seeds, crushed
1 1/2 tsp dry mustard