Thursday, March 27, 2014
adventures in pickling.
It's kind of a joke that when we go out to eat Aaron only ever wants Mexican food, and I'm afraid I've also subscribed to the same sentiment. Chips & salsa with a side of shrimp taco?......please and thank you!! We have three Mexican restaurants that we like to rotate between, and one of our favorites that is just a few blocks away has recently taken the #1 spot. Their shrimp tacos are perfect, and their tortilla chips are thick and oily and salty and nothing short of an absolute dream, but the real kicker for me is their pickled carrots! Which are part of their salsa bar, no less (buffet!). Obviously I take way more than my fair share, and it's just a matter of time before the workers start suspecting, ifyouknowwhatImean.
Anyways, it was time I tried making my own, so I found this recipe (made a few modifications) and got to work yesterday on pickling some carrots. They turned out fantastic, and I'm this close to committing to always having pickled carrots on hand in the refrigerator. Add that to my list of staples.