KITCHEN ECLECTIC

Ingredients

• white vinegar

• red wine vinegar

• rice vinegar

• water

• white sugar

• brown sugar

• kosher salt

• whole black peppercorn

• dried arbol chilis

• garlic

• bay leaf

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Directions

1. Fill sanitized glass canning jars with fruits/vegetables to be pickled.

2. Fill large stock pot with ingredients.

3. Bring to boil and stir to make sure salt and sugar disolves.

4. Pour brine over raw vegetables/fruit in glass jars and follow proper canning instructions, or close jars and refrigerate.

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Use basic pickle brine, adding a small palmful of star anise to brine.

Ingredients

• citrus of any kind (lemon is a good starting point)

• coarse kosher salt

Directions

1. If you're using conventional citrus, boil them for 10 seconds and rinse to remove the wax.

2. Cut citrus in halves if small, quarters for lemon or lime size,sixths or eighths if grapefruit size.

3. Pack tightly in sealable glass jar (does NOT need to be properly canned)

4. Cover liberally with kosher salt so that the citrus is fully covered.

5. Tighten lid and store in regrigerator, turning upside-down and right-side up every few days for a month.

To Use:

• Cut fruit away from rind and discard fruit.

• Finely mince the rind

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