Blake,
made the pique, here's a pic of preparation:


and the finished product (looks like I could have fit a few more habs in!):


I used Italian Kitchen/Star white wine vinegar (not my favorite vinegar,
btw), a product of Spain, bottled for Star Foods in California. I'd pay
$1.68 just for the bottle. I bought the vinegar at Albertson's.

1 bottle vinegar
1 teaspoon pickling salt (more to taste, I'm sodium restricted)
5 habs, cleaned & julienned
1 clove garlic (I had to halve it, was a *big* clove)
2 disposable powder-free plastic gloves

Warm vinegar, stir in salt. Englove. Prepare habs & garlic, stuff in empty
bottle. Pour vinegar over. Needs no refrigeration. Might look nice with a
sprig of cilantro?

Your friend,
Edrena

"The Joneses" > wrote in message
et...
> Blake,
> made the pique, here's a pic of preparation:
> http://i18.tinypic.com/6cg04fo.jpg
>
> and the finished product (looks like I could have fit a few more habs
> in!):
> http://i10.tinypic.com/5xpi4ib.jpg

There, does them links work a little better?
Edrena

On Sat, 2 Jun 2007 20:21:19 -0600, "The Joneses" >
wrote:

>"The Joneses" > wrote in message
. net...
>> Blake,
>> made the pique, here's a pic of preparation:
>> http://i18.tinypic.com/6cg04fo.jpg
>>
>> and the finished product (looks like I could have fit a few more habs
>> in!):
>> http://i10.tinypic.com/5xpi4ib.jpg
>
>There, does them links work a little better?
>Edrena
>

yes. but i like you so much i cut and pasted the other ones. good
pix.

your pal,
blake

On Sat, 2 Jun 2007 20:16:27 -0600, "The Joneses" >
wrote:

>Blake,
> made the pique, here's a pic of preparation:
>
>
>and the finished product (looks like I could have fit a few more habs in!):
>
>
>I used Italian Kitchen/Star white wine vinegar (not my favorite vinegar,
>btw), a product of Spain, bottled for Star Foods in California. I'd pay
>$1.68 just for the bottle. I bought the vinegar at Albertson's.
>
>1 bottle vinegar
>1 teaspoon pickling salt (more to taste, I'm sodium restricted)
>5 habs, cleaned & julienned
>1 clove garlic (I had to halve it, was a *big* clove)
>2 disposable powder-free plastic gloves
>
>Warm vinegar, stir in salt. Englove. Prepare habs & garlic, stuff in empty
>bottle. Pour vinegar over. Needs no refrigeration. Might look nice with a
>sprig of cilantro?
>
>Your friend,
>Edrena
>

thanks, edrena. copied and saved. as a kitchen project, this is
about my speed.

your pal,
blake

"blake murphy" > wrote in message
...
> On Sat, 2 Jun 2007 20:16:27 -0600, "The Joneses" >
> wrote:
>
>>Blake,
>> made the pique, here's a pic of preparation:
>>
>>
>>and the finished product (looks like I could have fit a few more habs
>>in!):
>>
>>
(clipped) >>
>
> thanks, edrena. copied and saved. as a kitchen project, this is
> about my speed.
> your pal,
> blake
>
Glad you liked it. Nice project for visiting young relatives or when life
is too complicated. I wound up stuffing in 4 more habs. The tequila sunrise
was tasty, too. Made with sugar free raspberry syrup.
This morning, I sprinkled some pique on leftover rare steak sliced thin,
served on a slice of rye. Weird sort of breakfast, but good nutrition:
protein, dense bread, and chiles. And coffee on the side. Cosmopolitan even.
Your friend,
Edrena, world traveler. In my kitchen anyway.