Pickled Knockwurst!
With summer here, the Fourth of July is coming up. With that comes an old family tradition I have neglected for far, far too long...
Pickled Knockwurst.
My mother's recipie, absolutely fantastic for picnicking, as the brine keeps everything from spoiling in the hot sun. A cool, refreshing treat, enjoyed with some lemonade and a bit of peanut butter and celery.
One of my friends attending the festivities this year keeps kosher, so it's good that the recipie is also kosher-friendly, depending pretty much on where you get your knockbeast. Fortunately, Hebrew National makes some that appear to be pretty good.
The tricky part came for making it. While Jewish Friend is generally relaxed as far as food made by other folks go, I was determined to make this as kosher as possible without a bar mitzvah. Ok, new knife, nylon cutting sheet (red, for meat only future use), needed a two-quart pitcher anyway... Got everything together when I realized my saucepan was... well, I'd used it the night before to make sausage and cheese tortellini, so... Fortunately, I realized that my electric kettle would work perfectly. It's designed to also simmer soups and the like, and until now has only been used for water. Heck, a little vinegar would clear up some of the hard water on the bottom!
So the kitchen has this wonderful scent of warm, sweet vinegar and allspice, and my fridge has a nice pitcher full of wurst and onions, pickling merrily away. It's gonna be amazing..
Pickled Knockwurst.
My mother's recipie, absolutely fantastic for picnicking, as the brine keeps everything from spoiling in the hot sun. A cool, refreshing treat, enjoyed with some lemonade and a bit of peanut butter and celery.
One of my friends attending the festivities this year keeps kosher, so it's good that the recipie is also kosher-friendly, depending pretty much on where you get your knockbeast. Fortunately, Hebrew National makes some that appear to be pretty good.
The tricky part came for making it. While Jewish Friend is generally relaxed as far as food made by other folks go, I was determined to make this as kosher as possible without a bar mitzvah. Ok, new knife, nylon cutting sheet (red, for meat only future use), needed a two-quart pitcher anyway... Got everything together when I realized my saucepan was... well, I'd used it the night before to make sausage and cheese tortellini, so... Fortunately, I realized that my electric kettle would work perfectly. It's designed to also simmer soups and the like, and until now has only been used for water. Heck, a little vinegar would clear up some of the hard water on the bottom!
So the kitchen has this wonderful scent of warm, sweet vinegar and allspice, and my fridge has a nice pitcher full of wurst and onions, pickling merrily away. It's gonna be amazing..