WINTER GARNISHES

PICKLED JERUSALEM ARTICHOKES: slice very thin and soak in sherry vinegar. Store in refrigerator; use in week’s time.

PICKLED RED CHARD STEM (related to beet): cut off ends; cut off length along edge including any leaf--looks like red celery. Cut into strips 1/8 to 1/4 inch. Dice into 1/4 inch pieces. Soak in 3/4 cup balsamic vinegar and 1/4 cup red wine vinegar (or black currant vinegar, or red wine like merlot)

PICKLED RUTABAGA: Peel rutabaga, cut into desired shape (e.g. tiny balls, slices cut into quarters). Simmer in 1/4 cup apple cider vinegar, 1/2 cup apple cider, 1 Tblsp cognac till done. Throw away stock (very bitter from cabbage taste of rutabaga). Store in refrigerator in pickling brine of 1/4 cup apple cider vinegar (Pippin & Muggwart is a good brand, made in Chehalis), 1/4 cup apple cider, 1 Tblsp cognac.