(lively music)
- Hi, I'm Jerry James Stone
and you're watching, Cooking Stoned.
So as you probably know, it's springtime,
and one of my favorite
springtime things is brunch.
It's gorgeous weather, you're
hanging out with friends,
you're sitting around, you're
enjoying the bounty of spring,
and nothing says brunch
more than Bloody Marys.
So, I'm gonna show you today
one of my favorite recipes,
which is this quick pickle recipe.
The reason I like it
is because Bloody Marys
are really all about the garnish.
Well, okay, they're kind
of about two things,
they're about the garnish
and they're about the vodka,
but they're mostly about the garnish.
So, this quick pickle recipe is awesome
because you can use whatever's in season
and you can make it
within a day, and you can
make like a kickass Bloody
Mary in no time flat.
Before we get into this
recipe, I just wanna share
one little tidbit with you
about the history of canning.
You might not know this,
but actually Napoleon
is responsible for what we consider
conventional canning these days.
Back during the mid-nineteenth century,
he had commissioned, well he
essentially awarded a prize
for someone to come up with a
better way to feed his troops.
So, he had put out a
prize for 12,000 francs
for anyone that could
come up with something,
and Nicholas Appert, this Parisian chef,
came up with the idea
that you could actually
boil produce or whatever
in jars and preserve it.
Like, the fact is, is if
you like canned anything,
it really comes down to Napoleon.
Just thought you should know.
So what we have here is
some carrots, and asparagus,
and green beans, but
really for this recipe,
you can use whatever you want.
That's what this quick
pickle recipe is about.
So, the first thing I'm gonna
start with is the carrots.
Now, I wanna point out
that if you're like me
and you go to the farmer's
market, you end up with these,
you know, carrots that
have the greens on them
that are 12 feet long and
they don't fit in any bag,
or your car, and it's wonderful because
you're getting this fresh produce,
but it's also kinda wasteful,
cause most people just
toss them in the bin.
So I wanna let you know
that there's actually
something you can do with these greens.
You can actually make a pesto out of them,
which is something I'm gonna be doing
in a recipe a little bit after this one.
So stay tuned for that, it's
really great, it's easy to do,
it reduces food waste, and
it's super fucking tasty.
So, let's begin with that.
So I'm gonna cut off the greens,
and I'm gonna save them for later.
Now, if you're gonna use the greens,
you can just wrap them
in a wet paper towel
and put them in the plastic bag,
and you can save them for a day or two,
but they're not gonna last forever
once you cut them off,
just to let you know.
And now I'm gonna go and just peel off
the skin of these carrots, cause I
don't want that in the pickling.
So let's go ahead and add
our carrots to the mason jar.
You can leave the greens
on, and just squish them
down with the lid, I wouldn't
worry about it too much.
You're gonna be adding
in a hot liquid here
so they're gonna bend.
Next thing I'm gonna do is add some
fresh asparagus tips,
and some green beans.
So now we're gonna go ahead and
create our pickling brine.
So, we can begin with our salt,
and some sugar, and our spices.
Now, I'm gonna put a link to this recipe
in the show notes so you
can get a full detail
of everything that's going in here.
You have some bay leaves,
and some chili peppers,
and lots of garlic, and a lemon slice.
Then we're adding in two
cups of apple cider vinegar.
We're gonna bring this to a simmer.
Let it simmer for about five minutes,
and then add it to the
mason jar with our veggies.
So we simmered the brine
for about five minutes,
I'm just gonna transfer it
into a measuring cup here,
because I cannot pour it from
this pan into the mason jar.
Now, I'm just gonna pour this
hot brine into the pickling jar.
So now that the brine is
in there, you wanna add
just enough water to cover the vegetables.
And this is wonderful,
it looks really colorful.
And now, I'm just gonna
go ahead and seal it.
Just pushing everything down in.
Because we didn't sterilize this stuff,
and it is a quick pickle, you don't wanna
keep this on the shelf for like a year,
like you would normal canned vegetables.
I would use this up within
the week, if it were me.
It probably would last
longer, but come on,
you have all this wonderful
pickled vegetables,
start making Bloody Marys.
Now, get the hell out of my kitchen.
(lively music)
