Layered Guacamole and White Bean Dip
Serves: Serves 8-10 people
Prep time: 25 min.
Cook time: 25 min
There are certain things I will never understand in this world: the rules of cricket, how fish reproduce, quantum harmonic oscillation… and people who don’t like pickles. That last one is probably the hardest for me to grasp.
Because, come on, pickles taste amazing! Snap into a perfectly crisp gherkin that’s sopped up plenty of vinegar, fresh herbs and just a hint of salt and tell me you’re not in briny heaven. Sneak a dill spear into your next burger and tell me it’s not tangily enhanced.
But don’t stop with cucumbers: you can pickle pretty much any veggie. Tomatillos, carrots, okra, beets: almost anything will be improved by pickling. And don’t let a fear of canning slow you down: instead, try making refrigerator pickles—no canning required! (Of course, should you like to can them, our recipes are suitable for that as well—see Step 5 below.)
Here are a few easy tips for making sure your pickles come out great.
• Most water is fine for pickling but avoid using hard water; use purified if in doubt.
• Use any vinegar you like. If you plan to can, however, make sure you use a vinegar with at least five percent acetic acid.
• Use pure sea salt without any additives or salt labeled “canning” or “pickling” salt. Additives in table salt may make the brine cloud.
Read more at the Huffington Post