canned

“We should totally try to make these at home.”

In a lot of cases, as frustration mounts and the joy of recreating something you’ve loved in a restaurant falls victim to repeat failures, this phrase soon turns into “Whose stupid idea was this anyway?”

But a helping hand from a pro like Alice Waters can go a long way toward preventing such disappointment, as I learned this weekend when raw-materialsI attempted to make pickled vegetables like the ones we enjoyed at The Spotted Pig in New York last month.

While looking for another recipe in Waters’ newest cookbook, The Art of Simple Food, I came across her oh-so-easy directions for making quick-pickled vegetables.  I knew I had to give it a shot, to see if it even came close to the tangy goodness of the green beans, beets and other veggies we had in New York.

Details on produce, prep, pickling and palate after the jump. (more…)