Not sure that beer and cheese alone would be enough for dinner, Jenn went to Mecca Deli in Marina and picked up several varieties of German sausages, some precooked and some for the grill. We tried bierwurst, that doesn't actually contain any beer but is usually served with beer; weisswurst, a white sausage made with veal, pork, heavy cream, white pepper, ginger and lemon; and Nürnberger Rostbratwurst with its distinctive marjoram and caraway seed flavoring. I served them with dollops of a German mustard made with apple juice. Due to the way veal is produced, I typically don't buy or eat it. But last night was a tasty exception!
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce