We are very excited about our new plot at the local community garden. Visions of red ripe tomatoes, plentiful cucumbers, grillable eggplants, and fresh green beans fill our heads (idealistically, probably). In an attempt to involve The Brood, we took them to the plot and had them help dig, pull weeds, and plant seeds. Number 4 Child lost interest relatively quickly and hung out at the picnic table with the food (and his DSi). Number 3 Child was interested in payoff…now. When I pointed out the ubiquitous wild onions to her, she found her mission. We ended up with a full bag of them and nothing in particular planned for them. So I, rather predictably, said, “Hey, why don’t we pickle some?”
Wild Onion Pickle
1/2 cup water
1/2 cup apple cider vinegar
1 tsp each sugar and salt
1/2 tsp each cracked peppercorn and mustard seed
small bunch of fresh tarragon
a garlic clove, finely sliced
a small bunch of wild onion
Heat the water, vinegar, sugar, salt, peppercorns, and mustard seed in a saucepan until simmering. Meanwhile pack garlic, tarragon, and onions (which have been thoroughly cleaned and trimmed) in a half pint jar. Pour the hot hot vinegar mixture over, seal, and wait.
That’s what we’re doing. Can’t wait to try these!