hi! wowza january has been so busy – to celebrate the last day of this month i present to you.. a post that i have accidentally already posted! enjoy 🙂 and.. sorry.
beyond that incredible masticating juicer that i received for christmas, i got a few more things that i just have to share. so spoiled (and relaxed) right now..
if you are thinking of purchasing a juicer, it is well worth the cost (if you have the money) and this one is seriously the best. it is very easy to clean, one of the major concerns that i had about juicing – this really makes me sound like a brat but i swear you’ll never use it if you have to take 10 pieces apart to clean every time. it minces, makes pasta, and it’s also pretty great at maximizing the amount of juice that you get in your cup. tons of nutritiens. i’ve started putting aloe supplement, spirulina, and chia seeds in my juices to give myself a little extra umph.
my favorite manual juicer is this one. it flips any round fruit inside out and truly gets all the juice it can out of it. i didn’t receive this but i gave it as a gift 🙂
an 11-cup cuisinart, i got. great for everything, i’m finding, quickly. including pickling!
can’t stop, won’t stop.
you can pickle any vegetable you want. cucumbers are fun, try with peppercorn and fresh dill sprigs or root vegetables: radish and carrot.
pickling three times
3 little mason jars – i used 8 ounce jars
1 cup water
1 cup white vinegar
2 teaspoons salt
1 tablespoon sugar
1. mix ingredients together until dissolved.
2. divide into the jars, make sure the vinegar covers the vegetables inside.
3. put in the fridge, wait 24 hours and pickled, they are! the vegetables should last about a month, refridgerated. the longer you wait to eat them, the softer they will be.
next up… ginger! ooooh, how i love pickled ginger. and red onions to go with some grainy mustard (genny, help me out here), brie, greens, and a thick whole-wheat bread. drooling.