Category Archives: pickled

Pickled Tofu, Cabbage, Cucumber, and Yukina Savoy over Black Beans and Red Quinoa

Tonight’s meal was an experiment.  It seems as though every chef on chopped ends up pickling something in the 30 minutes they’re given, but that doesn’t make sense to me.  Don’t you need 5-7 days?!?

As it turns out, you can still do a semi-pickle in about 10 minutes.  Which is good for me, because I’m slowly becoming addicted to the vinegary tang that comes with pickling.

finished meal

I’m also becoming addicted to quinoa.  I don’t know why, though.  The red quinoa doesn’t seem to have much taste to me.  I do like the texture a lot, which, when combined with the soft beans is really nice.

Pickled CSA Veggies over Black Beans and Red Quinoa

-bring water, 1/2 cup of red quinoa, three mint leaves, and a 29 oz can of drain black beans to a boil
-chop half a head of cabbage, half a cucumber, half a package of tofu, 1 swiss chard leaf, and 1 yukina savoy leaf
-sautee in olive oil
-add 1/8 cup white balsamic vinegar and 1/8 cup apple cidar vinegar
-add equal amounts of salt and sugar
-veggies should be simmering in liquid, if not, add more

-combine black beans/quinoa/veggies and enjoy!

This tasted really good, one thing I’m confused about is that half the cucumbers had an astringent taste.  Maybe those were the cucumbers that soaked up the white balsamic vinegar?  The cabbage really tasted good with the vinegar.

Total Cost: $4.63

1 29 oz. black beans: $0.99
-1/2 package tofu: $1.00
-1/2 organic cucumber: $0.75
-1 organic yukina savoy leaf: $0.44
-1 organic swiss chard leaf: free! (garden)
-3 organic mint leaves: $0.15
– 1/2 a head of organic cabbage: $1.30

As per usual, plenty leftover for lunch, so another organic meal under $3.00!

Pickled Kohlrabi and Garlic Scapes

I can’t believe how I become more and more overrun with vegetables every week.

I also can’t believe how much fun I have coming up with new ways to make my vegetables.

Like pickling!

This has seriously become one of my favorite ways to use up the vegetables that I’m getting sick or have too many of.  I’m trying extremely hard to not let anything go to waste, and I’m proud to say I haven’t had to throw anything away yet (I will admit I let some otherwise edible beet greens/stems go into the produce bag because I just couldn’t stomach the thought of eating any more).

I adapted this recipe for pickled kohlrabi in my cookbook DIY Delicious.  As per usual, I made quite a few adjustments.

Pickled Kohlrabi and Garlic Scapes

-dice two kohlrabi including greens and stems
-chop ~5 garlic scapes
-in a saucepan combine 1 cup distilled vinegar, 1 whole garlic clove (peeled), 1 teaspoon raw sugar, 1 teaspoon salt, 1 teaspoon ground turmeric, 1/2 teaspoon mustard seeds, and 1/2 teaspoon coriander seeds.

i love the turmeric color

-let ingredients simmer until everything is combined
-meanwhile, sterilize a mason jar and pack the vegetables into the bottom

this part always reminds me of sand art from when I was little

-once the vinegar mixture is ready (~5 minutes), pour over vegetables, seal jar, and let sit in fridge for 3 days.

I wish I had a picture of what everything looked like after the 3 days- such a great yellow color.  The kohlrabi pickles really well and the best part is, if you have people over they’re always super impressed by pretty much everything about pickling.  First of all, it looks so freaking quaint to pull a mason jar out of your fridge.  Secondly, the colors of pickled vegetables are usually amazing.  Third, even though it’s easy to do, just saying that you pickled something if you’re under 65 sounds kind of BA.  Maybe the Bloomington hipster mindset is starting to infiltrate my brain.

Tonight I served this with grilled tofu, bison burgers, and a brown rice/red quinoa side dish I made last night that I totally regret not taking pictures of.  Basically, I combined brown rice, red quinoa, chopped kohlrabi, chopped mint leaves, black beans, and garlic scapes in the rice cooker so that I could have something for lunch today.  Totally delicious.

Total Price: $2.65

2 organic kohlrabi: $2.00
-5 organic garlic scapes: $0.25
-1 organic garlic clove: $0.10
-vinegar/spices: $0.30

$2.65 seems like a lot to me, at first, but when I think about it, I’ve had the pickled veggies for a side dish in two meals for myself, I served it tonight as a side for 3 people, and I put the rest in my lunch.  I’d say I stretched every last cent out of that.

Pickled Beet Salad with Fried Eggs

I realized I never was able to post what I got in my CSA box on Friday!

The CSA is going really well..my pickup is on Friday and every Thursday night I’m usually scrambling to use up what I had from the week before.  I think I also came up with a good way to quantify how much money I’m spending…well, a couple ways.

1.  I walked around the farmer’s market the other day and realized that if I went there to buy the exact same things I get in the box, in the same quantities, I would spend much more.  This makes me happy.  (I think I’m spending more, though, than if I were only buying sale items…jury is still out).

2.  Another way to determine it is to decide how many meals I am able to use my veggies in- for instance, with the lettuce I got this week I have made 5 salads and I have used the mushrooms in 2 meals.  Once I’ve used all the veggies for the week, I’ll be able to see how much money each serving was.  I think last week’s ended up being $0.50 for each serving.  not bad!

Okay, back to the point.  Here’s what I got this week:

lots of green this week!

Here’s what it is:
-a TON of romaine lettuce (you can’t tell that most of it is behind the brown bag)
-green onions
-Shiitake mushrooms
-radishes

So, last Thursday I had an insane amount of veggies left.  I still had 3 beets, 3 turnips, and a whole bag of pok choi.  I decided to pickle everything and see how it turned out!  I’ve never pickled before, so I was pretty confused about everything.  I mixed a couple different recipes…I happen to think it turned out amazing.  Tangy and a little bit sweet, with an amazing color.

Pickled Beets

-chop beets/stalk/greens, toss in olive oil, and roast in the oven at 400 degrees for ~15 minutes
-simmer 1 cup vinegar, 1/2 cup turbinado sugar, 1 1/2 tsp salt, 1 cup water
-chop remaining ingredients while the beets are roasting (I did pok choi, turnips + stalk + greens, and romaine lettuce)
-once beets are out of the oven, layer vegetables in a mason jar and pour liquid over vegetables
-be sure all the vegetables are submerged
-let veggies sit in the refrigerator for at least three days (I ate some after 4, we’ll see if the taste changes at all as the days go on)

 Pickled Beet Salad with Fried Eggs

-combine romaine lettuce, shredded carrot, pickled vegetables, and 1-2 fried eggs
-add olive and salt, if desired
-be sure to soak up some of the purple juice with your fried egg!!

yum 🙂

Total Cost:

Pickled Beets: $3.63

3 organic beets (CSA)- $1.00
-3 organic turnips (CSA)- $1.00
-bag of organic pok choi (CSA)- $1.00
-1/2 cup organic raw sugar: $0.63
-1 cup vinegar: no clue

Pickled Beet Salad with Eggs: $2.14

2 organic eggs: $0.34
-organic romaine lettuce: $1.00
-2 organic carrots: $0.20
-1/6 organic pickled veggies: $0.60