We're Making Pickles

Ingredients

10 cloves garlic, peeled or minced
2 cups white vinegar
6 teaspoons kosher salt
1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon mustard seed
1/2 teaspoon black peppercorns
Red pepper flakes - I used about a tablespoon.

Directions
In a saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.

In 2 clear 1-quart jars, divide the seeds and peppercorns between the jars. Remove the garlic from the brine and divide in each jar. Then pack the jars full of cucumbers.

Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate.

Balsamic Glazed Roast Beef

Prep Time: 15 minutes
Cook Time: 6-8 hours
Total Time: 6-8 hours, 15 minutes
Yield: 6 servings

Ingredients

For the roast:
1 (3-4 pound boneless) chuck or round roast
1 cup beef broth
1/3 cup balsamic vinegar
2 tablespoons soy sauce
2 tablespoons honey
1/2 teaspoon red pepper flakes
4 cloves garlic, chopped
1/4 teaspoon pepper


For the glaze*:
1 1/2 cups cooking liquid (from the roast, strained)
2 tablespoons cornstarch + 2 tablespoons water
3-4 tablespoons balsamic vinegar
1/4 cup brown sugar
1 tablespoon soy sauce
Salt and pepper, to taste

Directions

1. Place roast beef in a lightly greased slow cooker.
2. In a small bowl, combine beef broth, 1/3 cup balsamic vinegar, 2 tablespoons soy sauce, honey, red pepper flakes and pepper. Pour over roast beef.
3. Cover and cook on low for 6-8 hours or until beef is tender.
4. Remove roast from slow cooker and slice or shred. Cover and keep warm.
5. Remove 1 1/2 cups of liquid from the slow cooker and pour through a mesh strainer into a medium saucepan.
6. Stir together cornstarch and water in a small bowl. Whisk into saucepan, along with 3-4 tablespoons balsamic vinegar, brown sugar and 1 tablespoon soy sauce.
7. Bring to a boil, whisking constantly, until mixture thickens. Season with salt and pepper, to taste. If desired, add additional water or cooking liquid for a thinner glaze.
8. *Pour glaze over beef and serve. I put the glaze in a gravy boat instead of pouring it over the beef.