Easy Pickles!

cucumbers
I bought cucumbers the other day for the specific reason to make pickles!! Frankie’s mom brought us a huge tupperware full of pickles that she made and ever since I have been inspired. So, I began!
Cucumbers, Leeks, Pearl Onions, White Vinegar, Water, Salt, Black Pepper, and Sugar
Cucumbers, Leeks, Pearl Onions, White Vinegar, Water, Salt, Black Pepper, and Sugar
I got a jar and all of the above ingredients and I began by cutting the ends off of the cucumbers and slicing them into slivers? slices??? and stuffing them into the mason jar. I removed the skins off the onions and placed them in without ends into the jar. I chopped up a bit off the top of the leeks and put them into the jar as well.
Then, I poured 3 (and a half) tablespoons of white vinegar into the jar. I thought this was too little.. maybe because I am used to the overly acidic pickles from stores. However, I settled for the amount I used because I figured I wanted something not overpowering, but enjoyable.
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A little bit of sugar.. half a tablespoon of salt.. a few grinds of salt and that is ALL!!
I just poured water into the jar to cover everything and closed the jar; gave it a good shake or shakes and voila.
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I let it sit on the counter for 24 hours and just an hour ago I put it into the fridge. I think I will check the taste tomorrow. Because of my experience with sauerkraut and fermentation I am not sure that I am capable of pickling. Firstly because I left the cap on (I was following some recipe) the pickles and I feel like it needs some kind of air to get everything going. And yet maybe the little bit of vinegar that I did put in is enough to do whatever it is it needs to do. WHO KNOWS.
Sorry for the choppy, terrible writing. I am listening to a podcast with David Byrne and I can not focus because I have a huge crush on him.

Basil, Chive, and Garlic Hummus

basil
Basil, Olive Oil, Chickpeas, and Garlic cloves into the blender
Basil, Olive Oil, Chickpeas, and Garlic cloves into the blender
I have had a bowl of chickpeas sitting in my fridge for a few days and finally today I decided to put it to good use and make hummus. Though I am not a huge hummus fan I thought it would be fun to create one to my exact taste. Too bad my taste buds are all over the place because I began to put everything into it.
My little basil plant growing on the roof!
My little basil plant growing on the roof!
I started by putting all of the chickpeas into the blender and three peeled garlic cloves and a few leaves of basil. I planted a basil plant on my roof and its pretty tiny and endearing but has some nice big leaves that I gladly cut off. I drizzled a bit of EVOO, grinded some sea salt and black pepper, and poured half a cup of water and blended everything (or in blender-speak, I, quite noisily, liquefied it).
The result was far-less extraordinary than I imagined. Bland, tasteless... I started to worry... I started adding cayenne, paprika, cumin, and coriander. I, also, added a few sprigs of chives. Followed by more water.. I liquefied and hoped for the best...
The Hummus
I cut some more basil leaves and drizzled more olive oil on it.
After a bit more sea salt (a lot more sea salt) and some tahini... I think I have created something with many layers of taste... All of them with a hint of bland. However, just knowing that I tried makes me kind of appreciate and enjoy it.
I ate some with a piece of  bread and it wasn't all that bad. Though I noticed that I didn't quite liquefy the chives enough and the whole thing looks really unappetizing. But, I am a novice... and the whole thing cost a thousand and a half times less than getting some at the supermarket.. which I could never go through by myself anyway.

Red Cabbage Sauerkraut

diy
I love sauerkraut. Growing up in a Russian household we always have pickled and fermented foods. (Specifically from Siberia, where my mother is from, they would hardly have any option but to pickle and ferment in order to eat well in the winter).

The sauerkraut was always my favorite. My grandmother would drizzle it with sunflower oil and I would go at a whole container with just my appetite and a fork.

I only started making my own sauerkraut last year when I realized just how easy it is. I also had way too much cabbage than I could eat because I usually just use a leaf or two in a meal and that's it. The first time around was great. It was ready in 3 days and all I had to do was push on the weight to get the juices out of the cabbage and into the fermentation process.

Shouldn't actually be on the table in the light. I just put it there for the sake of the photo ;)

However, a few days ago I decided to try red cabbage. And I guess it is a lot thicker and 2 days in and I hardly had an inch of liquid. I've decided since then to add some water and pray for the best.

I'm thinking I just had too much confidence about my sauerkraut that I forgot how long you have to knead the strips of cabbage. (Coleslaw consistency).

But, I can only wait and see. Red cabbage is definitely my favorite type. It's taste is definitely more out-there than it's cousin, or sister?? or close relative... the green cabbage.

But anyway, I am hoping to begin fermenting more things. Maybe next time I will add carrots and a bit of cranberries to my sauerkraut!

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