[CH] Pickled Weeds

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A few days ago, at my parents' house, I weeded a garden bed overgrown with 
grass and forgotten volunteer onions and garlic.  I saved the onions and 
garlic, and my father cut off the stems and set the bulbs aside.  Yesterday 
I took them home, and cleaned and peeled them.

I made two batches.  First, I made a vinegar and brine, seasoned with some 
coriander and cracked allspice.  Pickled Weeds #1 has thai chiles sliced 
crosswise, and onions and garlic cut the same way.  I blanched that, 
straining the vegetables out of the brine, and canned it up.

Then I heated the vinegar brine again, and put in the rest of the onions and 
garlic for Pickled Weeds #2.  This time, for heat, I used some of my 
oven-roasted red habs from the Fields last year.  The habs were leathery, 
and I tore enough rough flakes to fill a teacup about half way. That much 
hab in a quart of pickled onions ... look out when I take this jar to the 
Fields this year...

- A

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