I remember this nursery rhyme. My primary years were spent in Venezuela and my step-mother who was American would always make us practice our English and this was one of the hardest rhymes.
Peter Piper picked a peck of peppers;
A peck of peppers Peter Piper picked.
If Peter Piper picked a peck of peppers,
Where’s the peck of peppers Peter Piper picked?
I am not a pickle person. I remember seeing pigs’ feet in big jars and wondering how people could eat them and those big green pickles that every time I took a bite my mouth would pucker.
When I got an apartment in South Beach, I reached out to Laura, La Diva Cucina and asked her for help to get to know the area.
She took Joan and me to a place called Haven where they serve one of the most delicious lamb sliders I have ever tasted. Then I saw the pickled onions…I did not want to remove them as not to be rude as we had just met the Chef and Laura. To my surprise I ate the whole thing and wanted more.
Pickling process was quick: salt, sugar, bay leaf, thyme, whole pepper, whole spice and white vinegar. I let it sit in the refrigerator for 3 days.
I love the color of the onion as it begins the process of pickling.
Now we come to pickled red grapes. I saw this on the internet and was very curious and thought it would be a great pairing them with assorted cheeses.
The grapes were pricked and pickled using juice of 2 oranges, red wine vinegar, all spice and cinnamon sticks. Placed in the refrigerator also for 3 days and I was not wrong.