An Über pool arrives for me. One of my besties insists that I attend the last half hour of the happy hour with her at the YARDBIRD Southern Table & Bar. The call it “social hour” on the menu. I am not hungry. I am halfway between the Office Depot and my apartment on foot. I need a white background, different than the ones I have for completing a test photoshoot. This job will actual pay me. Supposedly. I open the door to the car on the corner of South Beverly Drive and Pico Blvd. I arrive in about twenty minutes after picking up two other passengers. Everything is twenty minutes in Los Angles without traffic. From across the street I see what looks to be a very cool rustic decor. I am right, very cool. A warehouse sized establishment with exposed wooden beams and wrought iron lighting fixtures. Southern style meets Los Angeles cool. Pickled somethings everywhere. Jars of varied colored veggies from floor to ceiling is what I mean by everywhere. More specifically in the lounge bar area everywhere. A drink called the “smoking gun” and a fried green tomato with pimento cheese arrives in front of my friend. A fried chicken on a biscuit with honey tabasco sauce and pickled onions arrives in front of me. I should have champagne. Great pairing with the fried chicken. I drink water. We eat, we laugh, we leave.
The Yardbird Southern Table & Bar
The Pickled Peppers & Onions
Today is July 3rd. I can’t arrive to a BBQ grill cookout situation without anything in hand for the hostess on July 4th. I usually bring dessert. After Yardbird, change of plans. I have not made anything pickled before. I have small multicolored peppers and a purple red onion on the verge of rot. The jar and white vinegar will come into good use. Sometimes I am amazed at the ingredients I keep on hand. Myrecipes.com features a “Southern Living Recipe” that answers me. Let’s pickle.
Ingredients from the Myrecipes.com and Directions to follow below
1/2 small red onion, cut into 1/4-inch-thick slices
1/2 red bell pepper, cut lengthwise into 1/4-inch-wide strips
1/2 yellow bell pepper, cut lengthwise into 1/4-inch-wide strips
1/2 green bell pepper, cut lengthwise into 1/4-inch-wide strips
1 cup white vinegar
6 tablespoons sugar
2 tablespoons kosher salt
1/2 teaspoon dried crushed red pepper
Soak onion slices in ice water to cover in a small bowl 10 minutes; drain. Place onion slices and bell pepper strips in 1 (1-qt.) canning jar.
Bring vinegar, next 3 ingredients, and 1 cup water to a boil in a small nonaluminum saucepan over medium-high heat, stirring occasionally, until sugar is dissolved.
Pour hot vinegar mixture over vegetables in jar. Let stand, uncovered, 1 hour. Cover and chill 24 hours. Store in an airtight container in refrigerator up to 1 week.