Photo by Eva Kolenko
Italian Style Marinated PeppersFeel free to substitute with mushrooms, artichokes and cardoons as well as other peppers. Don’t exceed the total amount of oil; it will change the total acidity of the vegetable. 4 pounds red peppers, such as Carmen or Marconi, stemmed, halved lengthwise, seeded 2 tablespoons olive oil Sea salt, to taste 2 cups white vinegar 1 cup bottled lemon juice ½ cup infused olive oil* ¼ cup pickling salt ½ cup thinly sliced onions 4 cloves garlic 4 teaspoons dried oregano Heat oven to 400 F. Line a sheet pan with silicone pad or parchment paper, place peppers cut side down, drizzle with uninfused oil and sprinkle lightly with sea salt. Bake until the peppers begin to soften, 8 to 10 minutes; cool. In a nonreactive pan, heat vinegar, lemon juice, infused oil and pickling salt to a boil; remove from heat. Divide peppers, onions, garlic and oregano evenly among 4 pint-sized canning jars. Add pickling solution, leaving a small amount of headroom. Gently press peppers down with a spoon and seal tightly. Pickle at room temperature for 24 hours and then refrigerate. Peak pickle: 1 week.
Spiced Pickled GrapesThis sweet pickled fruit doesn’t require blanching, but the pickling time is longer. The method also works for smaller, tougher-skinned fruits; try blueberries, cherries or gooseberries. 3 cups cider vinegar 2 cups cannabis-infused brown sugar* 2 cups of water 12 ¼-inch slices fresh ginger 6 whole star anise 4 cinnamon sticks 2 bay leaves ¼ cup Sichuan peppercorns ¼ cup coriander seeds 2 pounds red or green grapes, stemmed In a large, nonreactive pan, combine vinegar, brown sugar, water, ginger, star anise, cinnamon and bay leaves; heat to boil, stirring often. When sugar is dissolved, cover and reduce heat; simmer 5 minutes. With a slotted spoon, remove ginger, anise, cinnamon sticks and bay leaves. Evenly distribute 1 tablespoon peppercorns and coriander seeds in four 1-pint, sterilized canning jars. Pack tightly with grapes and add pickling solution, leaving a small amount of headspace. Seal tightly; pickle at room temperature for 24 hours and then refrigerate. Peak pickle: 1 month. Infused sugar recipe
Recipe by Christina Ward