CLOCKWISE FROM RIGHT
Daughter Olivia cuddles Sunshine
the Rhode Island Red hen, the
family’s best egg layer. This beautiful
tableau features the makings
for pickling veggies. Son Liam swings
in the Santa Barbara backyard’s
open space. Emma’s famous
sourdough bread is always rising and
baking in her kitchen, best paired
with fresh raspberry preserves.
All hands are on deck as the kids help
roll out the dough; Emma teaches
about baking and making your
own starter culture as part of a series
of workshops available at
Heritage Goods and Supply.
QUICK PICKLED VEGGIES
“Experiment with different spices. Classic spices are dill seed, celery seed,
mustard seed, garlic, bay leaves, and whole black peppercorns. Consider fresh
ginger, dried chili peppers, coriander seeds, star anise, and cinnamon sticks.
Toast spices before adding to a brine to bring out their flavor.” —Emma MooreFOR THE VEGETABLES (enough veggies to fit into a quart-size Mason jar): 6 Kirby
cucumbers, quartered lengthwise; 6 young spring carrots, peeled and cut in half
lengthwise; 1 handful large scallion pieces or green beans; several sprigs of dill; a
few pieces of cauliflower to tuck wherever they’ll fit.
INSTRUCTIONS Fill quart jar with desired veggies and herbs (about half teaspoon
each, if using) and 15 cloves garlic. Leave 1 inch of space at the top. In a medium
saucepan, bring 2 cups water, 1 cup white vinegar, and 1 tablespoon salt to a
simmer, stirring until the salt dissolves. Remove from heat. Pour hot brine over the
vegetables to cover completely. Let cool; cover and refrigerate. The pickles will
taste good in a few hours, better after a couple of days. They’ll keep for 3 months.