moreterriers

We're back from a five day vacation on Saturna Island. We had one day on our own, one day with Matt's sister's family and then 3 days with Matt's entire family. 4 kids, 4 significant others, 4 grandkids. It was a special time to spend together and nice to share Saturna with his family.

I brought a few jars of the pickles that I had made earlier in the week. These are so easy, very delicious and as they are made to be eaten quickly - they require no complicated canning steps. 

We ate them with a picnic plate with grilled halloumi, cucumber, spinach and arugula, cilantro yogurt sauce, smoked beef tenderloin and smoked kippers with green onion and lime.

Also tasty with a grilled cheese according to Hannah, or straight out of the jar according to Matt.

Pickled Vegetables

Recipe from Use Real Butter

1 long english cucumber, seeded and julienned
1 medium size daikon, peeled and julienned
8 carrots, peeled and julienned
1 tsp sea salt
1 cup unseasoned rice vinegar
2 tbsps + 2 tsps sugar
1 cup water

Make sure the vegetables are fairly dry (pat them dry) so they don’t dilute the pickling liquid with excess water. Combine the vinegar, salt, sugar, and water together until the sugar dissolves. Place the vegetables in a jar large enough to fit them all and pour the pickling liquid into the jar so that all of the vegetables are submerged. Store them sealed in the jar in the refrigerator for 5 days for best flavor.