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Instant Pot Pickled Vegetables

Instant Pot Pickled Vegetables

Instant Pot Pickled Vegetables

 

This is a reminder that just about any vegetable—from cucumbers to beets to cauliflower—can be pickled quickly and used to brighten up otherwise humdrum meals. What you’re doing here is making a super-fast but potent pickling liquid (a strong brine) in the pressure cooker, then pouring it over cleaned and trimmed vegetables that have been packed into glass jars. The pickling happens fast in the intimate quarters of the jars, with a little extra time to cure in the refrigerator. Use this quick-pickling trick throughout the seasons (if opting for beets, steam and peel them first)

 

2 cups distilled white vinegar or apple cider vinegar

½ cup sugar

2 T. pickling spices, such as whole cloves, allspice berries, black peppercorns, or mustard seeds

2 bay leaves

1½ T. kosher salt

1 or 2 sprigs fresh herbs, such as dill, rosemary, or cilantro, plus more for serving

1½ pounds fresh vegetables, trimmed, such as whole green beans, cauliflower florets, small carrots, or pickling cucumbers, halved lengthwise

 

Combine 8 cups water with the vinegar, sugar, pickling spices, bay leaves, salt, and herbs in the inner pot of the pressure cooker. Lock on the lid and Pressure Cook on high pressure for 7 minutes. Release the pressure manually and open the lid. Pack the vegetables into two clean 1-pint canning jars or airtight containers and fill with the brine, leaving ½ inch of headspace. Discard the extra brine (or use it to quickly pickle a sliced red onion). Let the jars cool completely before refrigerating for up to 1 month. Serve cold or at room temperature, adding fresh-chopped herbs, if desired, before serving. Note: For a little heat in your pickle add a jalapeno pepper, sliced in rounds to the pickling liquid before cooking.

Vietnamese Pickled Vegetables

Vietnamese Pickled Vegetables

viet1/4 lb. cucumber, julienned
1 lb. daikon, peeled and julienned 1 lb. carrots, peeled and julienned
2 tsps kosher or sea salt
1 cup unseasoned rice vinegar
1 cup sugar
1 cup water

Make sure the vegetables are fairly dry (pat them dry) so they don’t dilute the pickling liquid with excess water. Combine the vinegar, salt, sugar, and water together until the sugar dissolves. Place the vegetables in a jar large enough to fit them all and pour the pickling liquid into the jar so that all of the vegetables are submerged. Store them sealed in the jar in the refrigerator for 5 days for best flavor. (I was too impatient and cracked them open after an hour – they were great).

 

Sweet Pickled Cherry Tomatoes

Sweet Pickled Cherry Tomatoes

4 lb Firm Cherry Tomatoes

4 C. Water

2 ea Lemon

3 1/2 lb Sugar

1 ea Fresh Ginger Root, Grated

1 tsp Pickling Salt

 cherry

Use only the juice and grated zest of the 2 lemons. Wash the tomatoes and prick each one in several places with the tines of a fork. Dissolve the sugar in the water, bring to a boil and boil rapidly for 5 minutes. Add the tomatoes and cook for 10 minutes. Remove the tomatoes and to the syrup add the ginger root, lemon juice and rind, and salt. Simmer the syrup for 15 minutes, return the tomatoes to the syrup and cook about 30 minutes longer, or till the syrup is thick and the tomatoes are transparent. Turn into hot jars and seal.

 

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Pickled Jalapeños

Pickled Jalapeños

2 C. fresh Whole Jalapeño Chiles

½ C. White Vinegar

½ C. Water

1 tsp. Salt

1 clove Garlic, sliced

 

Combine all ingredients in saucepan over high heat.  Bring to a boil, then remove from heat and allow to cool.  Jalapenos may be served when cool, or transfer, along with cooking liquid, to an airtight container and store in the refrigerator for up to a week.

 

From Chevy’s Tex Mex Cookbook

 

 

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Pickled Asparagus

Pickled Asparagus

asparagus tipsThis recipe averages approximately 6.5 pints per pound of asparagus.

 

5 lbs fresh asparagus (wash and trim stem)

Lots of Ice (to quick cool after blanching)

Garlic cloves

Chili peppers (dried red peppers)

Brine – combine ingredients and bring to a boil (this is a double batch)

3 quarts water

2 quarts white vinegar

10 tbsp pickling spice

10 tbsp pickling salt

 

Sanitize canning jars and keep hot.  Clean rings if necessary.  Simmer lids in boiling water.   Prepare brine and bring to boil.  Fill canning kettle and bring to a boil.  Fill blanching pot and bring to a boil.

 

Blanch asparagus 1 ½ minutes in boiling water, transfer immediately into ice water bath to FAST COOL.

 

Fill per pint jar:

1 clove garlic

1 red chili pepper (if spicy asparagus is desired)

Asparagus spears (cut to size)

Add brine to fill line (at top of neck of jar)

 

Clean jar rim with a paper towel with rubbing alcohol.  Place hot lid on jar rim, add ring & tighten.  Process jars in a hot water bath at boil for 15 minutes, cool completely.

 

NOTE: 10 tablespoons is slightly less than 2/3 cup

Pickled Mushrooms

Pickled Mushrooms

1 lb. Mushrooms, uniform size

1 1/2 C. Water

3/4 C. Olive Oil

2 T. Lemon Juice

1 clove Garlic, crushed

1 stalk Celery, diced fine

1 T. White Wine Vinegar

1/4 tsp. Fennel Seed

1/4 tsp. Oregano

3/4 tsp. Coriander

1 bay Leaf

1/4 tsp. Whole Peppercorns

1 tsp. Salt

 

Clean mushrooms and trim off gritty stem end.  In a pan combine all ingredients except mushrooms.  Simmer for 15 minutes, then add the mushrooms whole and cook another 5 minutes.  Cool and chill at least 24 hours.  Serve at room temperature.

 

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Pickled Mushrooms a’la Grecque

Pickled Mushrooms a’la Grecque

1 lb. fresh medium Mushrooms

1/8 tsp. Thyme

2 or 3 whole Black Peppercorns

1/8 tsp. Fennel seed

1 piece (1 inch) Bay Leaf

4 Cloves of Garlic, crushed

1 small Onion, chopped fine

3 T. Red Wine Vinegar

2 T. Olive Oil

1/4 tsp. Lemon Peel

3 tsp. Seasoned Salt

1/2 tsp. parsley

 

Wash mushrooms in cold water; trim off tip of the stalk. Crush Thyme, Pepper, and the Fennel Seed and combine with mushrooms in saucepan. Add Bay leaf, Garlic, Onion, Vinegar, Olive Oil, Lemon peel, Seasoned Salt, and Parsley. Cook over low heat, turning mushrooms frequently, until the mushrooms are tender, about 15 minutes. Pour mushrooms and marinate into glass jar or refrigerator dish. Chill for several hours or, preferably over night. Serving day: Drain and serve cold with party picks.

 

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Takuan (Pickled Daikon Radish)

Takuan (Pickled Daikon Radish)

Takuan (Pickled Daikon Radish)

 

1 large or 2 small firm daikon radishes (about 2 1/2 pounds), peeled

1/4 C. Hawaiian salt (‘alaea)

1/2 C. rice vinegar

1 1/1 C. sugar

3 or 4 squeezes of yellow food coloring gel (optional)

1 Hawaiian chili pepper (moi), thinly sliced (optional)

 

Cut the daikon into 3/8-inch-thick rounds and toss with the salt. Let sit uncovered at room temperature for 3 hours, then rinse and squeeze out the excess water before packing it into a jar. Meanwhile, combine the vinegar, sugar, food coloring, and chili pepper (if using) in a small, nonreactive saucepan and bring to a boil. Cool the sugar-vinegar sauce to room temperature while the daikon sits. Pour it over the prepared daikon slices in the jar and store in the refrigerator for at least 3 days but preferably a week before serving. This will keep for 2 weeks in the refrigerator.

 

Pink Pickled Onions

Pink Pickled Onions

Pink Pickled Onions

 

1 ¼ C. Cider Vinegar

3 T. Sugar

1 T. Sea Salt

6 Peppercorns

6 Coriander Seeds

1 Star Anise

1 Bay Leaf

3 small Red Onions, sliced into thin rings

 

Pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat. Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a sterilized jar. Pour vinegar mixture over; seal jar. Cool, chill and leave to pickle for at least 2 hours. Will keep 6 months unopened or 2 weeks in fridge, opened.

Easy Pickled Carrots

Easy Pickled Carrots

1 32-oz. jar pickles
1 1/2 lb. slender carrots, peeled

Remove the pickles from the jar and reserve for another use. Add the carrots to the pickle juice, cutting them to fit the jar, if necessary. Screw on the lid and refrigerate for at least 3 days.

Yield: Makes 12 to 16 servings
Calories: 13
Fat: 0g
Fiber: 1g

Pickled Shrimp

Pickled Shrimp

1 pound raw shrimp
1/2 C. dry white wine
1/2 C. water
2 bay leaves, broken in half
2 scallions, sliced
1/4 C. lemon juice
1 tsp. tarragon
1 T. Worcestershire sauce
Dash of salt
Dash of pepper
Dash of hot pepper sauce
1 T. olive oil

Peel and devein shrimp leaving tails on. In a deep non-reactive skillet or saucepan, combine wine, water, and bay leaves. Heat to boiling. Add shrimp and cook 3 to 4 minutes. Drain, reserving broth. Discard bay leaves. In a bowl, combine reserved shrimp stock with scallions, lemon juice, tarragon, Worcestershire, salt, pepper, hot sauce, and olive oil. Stir well. Add shrimp and toss to coat evenly. Cover bowl and refrigerate, tossing occasionally, for 24 hours, or up to 3 days.

Yield: 5 Servings
Calories: 104

Pickled Radishes

Pickled Radishes

2 C. sliced radishes (8 oz.)

1 small onion, cut into thin wedges and separated

1/2 C. seasoned rice vinegar

1/2 C. sugar

1 1/2 tsp. salt

 

Slice radishes by hand or use the slicing blade of a food processor. Place radish slices and onions in a large bowl or crock. In another bowl stir together vinegar, sugar, and salt until sugar is dissolved. Pour over radish mixture. Cover and refrigerate at least 8 hours or overnight before serving. (Radish mixture will have a very pungent aroma.) Makes 2 C.

 

 

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Bento

Colifloren Adobo – Marinated, Pickled Cauliflower

Colifloren Adobo – Marinated, Pickled Cauliflower

1 pinch saffron threads

8 oz. cauliflower

1/4 cup olive oil

3 garlic cloves

½ teaspoon oak-smoked sweet Spanish paprika (pimenton duke)

3 tablespoons sherry vinegar

1 pinch sugar

1 sprig rosemary

2 slices lemon

Sea Salt

Freshly ground white pepper

1 handful freshly chopped flat-leaf parsley — to serve

 cauliflower

Put the saffron threads in a bowl with 2 tablespoons hot water. Break the cauliflower into florets and slice thinly through the head and stem. Blanch in a saucepan of boiling water for 30 seconds, strain, and transfer to a bowl. Heat the oil in a skillet, then add the whole garlic cloves, paprika, vinegar, sugar, rosemary, lemon, salt, and pepper. Let boil for 3 minutes. Add the saffron and its soaking water, then pour the mixture over the cauliflower and stir well. Cover with plastic wrap and let marinate in the refrigerator for 3 days.   Serve at room temperature, sprinkled with chopped parsley.

 

 

From Easy Tapas

 

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Sichuan Pickled Vegetables

Sichuan Pickled Vegetables

1 quart-sized jar with lidfiddle1
2 1/4 cup water
1/4 cup rock or sea salt
4 dried chiles
1/2 tsp. whole Sichuan peppercorns
2 tsp. rice wine
1/2 star anise
1 T. brown sugar
1-inch piece of unpeeled ginger
1/3 cinnamon stick
1 lb. or more vegetables, such as string beans, slice carrot, daikon radish, etc.

Dissolve salt in boiling water and set aside to cool. Add pickling spices to jar and add cooled water. Cover and shake to mix. Fill jar with vegetables (e.g., fiddleheads), making sure brine covers them. Tighten lid and put aside in a cool, dark place for a minimum 24 hours; a week is better. You can continue to replenish the jar with vegetables by adding more salt, sugar, and wine.

Pickled Jalapeños

Pickled Jalapeños

Pickled-Jalapenos1 pound (450g) fresh jalapeno peppers, washed
2 1/2 cups (625ml) water
2 1/2 cups (625ml) vinegar (I used white distilled vinegar)
3 T. sugar
3 T. coarse salt, such as kosher
2 bay leaves
2 T. whole coriander seeds
3 cloves garlic, peeled
2 T. black peppercorns

Stab each pepper three times with a sharp paring knife and place them in a large glass preserving jar. In a non-reactive saucepan, bring the other ingredients to a boil, then reduce the heat and simmer for five minutes. Remove from heat and pour the brine over the peppers. Place the lid on the jar and let cool. Once cool, refrigerate for at least a week before using, if possible. Serve whole, with Mexican dishes, or remove the seeds then chop and use to season any recipe that is improved by a little bit of sweet heat.

Pickled Garlic Scapes in Oil

Pickled Garlic Scapes in Oil

The city of Sulmona, in Abruzzo, is famous for its red garlic. The bulbs, with their gorgeous, fat, purple-red-clad cloves, grow in the surrounding Peligna Valley. The garlic is prized for its intense fragrance and for its keeping ability. It is a staple at the farmers’ market, where you will often find it hanging or stacked in braided lengths. The scapes from the plant—the long, swirly green stalks—are harvested in spring. This allows the plant to focus its energy on growing the bulb. The scapes, called zolle in the local dialect, are enjoyed fresh or turned into these delicious pickles. The garlic flavor in the scapes is mild and appetizing. Serve pickled scapes with cheese and salumi as part of an antipasto platter.

1 pound (454 g) garlic scapes
2 C. (473 g) white wine vinegar
1 tsp. fine sea salt
Extra-virgin olive oil

4 sterilized 1/2-pint jars and their lids

Cut the scapes into 11/2- to 2-inch lengths, removing any tough parts at the bottom and the thinnest part at the top above the small bulbous tip. In a saucepan large enough to hold all the scapes, bring the vinegar to a boil over medium-high heat. Stir in the salt and let it dissolve. Add the scapes to the pot and cover. Return the vinegar to a boil, cover, and boil, stirring once or twice, until the scapes have lost their bright green color and are just tender, 4 to 5 minutes. Drain the scapes in a colander set in the sink. Spread on a clean kitchen towel and let dry for about 1 hour. Shuffle them around once or twice during this time to make sure they dry on all sides. Pack the scapes into the jars, leaving 1 inch headspace. Pour enough olive oil into the jars to cover the scapes completely. Use a bubble remover or a clean chopstick to dislodge any bubbles and press down on the scapes to submerge them. Screw the lids on tightly and let sit at room temperature for 24 hours. Let the scapes cure in the refrigerator for at least 1 week before using, then store in the refrigerator for up to 1 month. To serve, remove from the jar only as much as you plan to use and let it come to room temperature. Top off the jar with more oil as necessary to keep the remaining scapes submerged.

Pickled Green Beans

Pickled Green Beans

5 lb. Green Beans
6 C. Water
6 C. Vinegar
10 cloves Garlic
5 tsp. Mustard Seeds
5 tsp. Dill Seeds
½ C. Salt

Clean and dry 10 mason jars with lids. Clean and cut the green beans to fit in the mason jars. Add garlic clove, 1/2 tsp. mustard seed, 1/2 dill seed into each jar. Boil the water, vinegar and salt in a pan. Pour in each jar while boiling. Put the lids on each jar securely. Place the closed jars in a canner on high for 10 minutes with the water level above the jar lid. Remove the jars using tongs and allow’ to cool for several hours before storing. Each jar will provide two servings and keep for up to a year.

Sweet Pickled Cherries

Sweet Pickled Cherries

A few notes on this recipe. You may choose whatever whole spices you like, but don’t change the amount or strength of the vinegar. I also increased the pickling liquid by half so that I would have a little more which is how I ended up with 4 pints rather than 3.

1 3/4 C. apple cider vinegar
1 3/4 C. sugar
3/4 C. water
3 cinnamon sticks
2 pounds sweet cherries with stems and pits intact

Prepare your jars and lids. Jars should be kept warm in the canner. Combine vinegar, sugar, and water in a medium saucepan. Bring to a boil and simmer until sugar is dissolved. Remove hot jars from canner. Pack each jar with cherries, and add one cinnamon stick to each jar. Pour hot syrup over cherries leaving 1/2 inch headspace. Wipe jar rims and place lids and rings on each. Process 15 minutes in a boiling water bath. Remove jars from canner and cool.

Quick Pickled Fennel with Orange

Quick Pickled Fennel with Orange

3 small fennel bulbs
2 tsp. kosher salt
1 small orange, sliced
1/4 tsp. freshly ground black pepper
1 C. apple cider vinegar

Wash fennel bulbs and remove stems. Slice in half and cut out the hard core. Slice paper-thin on a mandoline. Sprinkle kosher salt over shaved fennel and toss to combine. Let fennel sit for at least an hour. When time is up, pour fennel into a colander and squeeze to remove the liquid that was produced while it sat with the salt. Return fennel to the bowl and toss with orange slices and black pepper. ack fennel and orange into a quart jar and top with the apple cider vinegar. Use a chopstick or the end of a wooden spoon to work the vinegar down into the fennel. Stash jar in the fridge and let sit for at least 24 hours before eating. This quick pickle will keep at least 2-3 weeks in the refrigerator.

Pickled Fermented Garlic Scapes

Pickled Fermented Garlic Scapes

1 quart (8 Servings)

Choose just the tenderest and youngest flowers for these pickled garlic scapes, leaving the scape’s woody stem for use in a naturally probiotic, fermented relish or to use fresh. These pickled scapes are strongly flavored and deeply robust with garlic flavor. You can always add spices to the mixture as well, dill and bay do nicely, but garlic lovers will revel in the simple combination of scape, salt and starter. Fresh whey, sauerkraut juice or packaged starter work well.

1½ tsp. unrefined sea salt
1 package vegetable starter culture (or substitute ¼ C. sauerkraut juice or fresh whey)
1 quart garlic scapes

Stir sea salt and starter culture or whey together with one quart fresh, filtered and dechlorinated water until the salt and starter culture are dissolved into the water completely.
Pack your crock full of trimmed garlic scapes. Pour the mixture of water, salt and starter over the scapes, ensuring that they’re completely covered by the brine. Ferment at room temperature for at least a week, preferably two or even three or four (fermentation is not an exact science), until the scapes achieve a level of sourness that suits you. Once the scapes have pickled to your liking, remove them to the refrigerator or a cool cellar for storage.

Pickled Ramps

Pickled Ramps

Clean your ramps well. They get muddy and sandy so make sure to peel the outer layer and give them a good rinse/soak. Just use the bulbs here but don’t throw out the leaves! The greens are amazing in pesto or risotto, in any kind of pasta, mixed with butter to top fish. Use any combination of spices you like (allspice and juniper are nice additions).

1 C. white wine vinegar
1 C. sugar
1 C. water
1 tsp. kosher salt
1 tsp. mustard seeds
1 tsp. coriander seeds
1 tsp. fennel seeds
2 tsp. pink peppercorns
1 tsp. black peppercorns
â…› tsp. hot chili flakes
2 bay leaves
1 pound ramp bulbs, cleaned and trimmed
Kosher salt for blanching

Trim the root ends off of the ramps and cut off the leaves, saving the green ends for another purpose (like pesto or risotto). Rinse the ramps well under cool, running water. Bring a 2-3 quart pot of water up to boil and add 2 tsp. salt. Drop in the ramps and cook for 2-4 minutes, depending on size) They should be tender but not mushy. Remove and shock them in ice water until cool. Drain the ramps well and place them in the jar you’re going to pickle them in. In a saucepan, combine the vinegar, salt, sugar, and water and bring to a boil. Add the bay leaf and all the spices. Turn off the heat. Pour the hot vinegar mixture over the ramps in the mason jar and let cool on the counter (30 minutes or so). Then seal tightly and transfer to the refrigerator. They’ll be ready to eat in a day or two. The refrigerated pickled ramps will last a few weeks to a couple of months.

Sweet & Spicy Pickled Ramps

Sweet & Spicy Pickled Ramps

Serves 1 quart jar
1 C. sugar
2 C. white wine vinegar
1 tsp. yellow mustard seeds
1 tsp. fennel seeds
2 tsp. coriander seeds
1/2 tsp. fenugreek seed
2 pieces dried red chili peppers
1/2 pound ramp bulbs (with stems)

Wash the ramp bulbs very well, discarding any loose membrane around the bulb. Make sure the leaves and any root material is trimmed away. Mix sugar, vinegar, mustard, fennel, coriander, fenugreek, chilies and cloves in a suitably sized pot. Bring to a boil. Meanwhile, put the ramp bulbs into a clean, sanitized glass quart jar. When the brine comes to a boil, carefully pour it into the jar, covering the ramps. Leave at least 1 inch of space at the top of the jar, then cap tightly, allow to cool and refrigerate for three or more days. After three days, your ramps should be ready to enjoy on their own or as a condiment, but you can brine them for longer, and they’ll keep (chilled) for months.

Pickled Asparagus with Garlic and Hot Pepper

Pickled Asparagus with Garlic and Hot Pepper

8 pounds asparagus
6 cloves garlic
3 dried hot chiles, rinsed and halved (or 1/4 tsp. red pepper flakes per jar)
1 1/2 tsp. whole black peppercorns (1/4 tsp. times 6)
1 1/2 tsp. whole coriander seed (1/4 tsp. times 6)
4 1/2 C. water
2 1/4 C. white vinegar (5%)
2 1/4 C. cider vinegar (5%)
1/2 C. pickling salt

Prep the vegetables: Rinse the asparagus, garlic, and hot chiles. Peel the garlic, and cut the chiles in half. Trim the hard ends from the asparagus and throw away. Cut the asparagus into 4 inch pieces, measured from the tips, so it fits in the jars with a 1/2 inch of headroom. Prep the jars: Sterilize the pint jars in a pot full of boiling water (or run them through the dishwasher). Into each jar, put 1 clove of garlic, half a chile, 1/4 tsp. peppercorns, and 1/4 tsp. coriander. Tightly pack the each jar with asparagus, tips pointing up. In a large saucepan, bring the water, vinegar, and pickling salt to a boil to make the brine. Carefully ladle the hot brine over the asparagus, leaving at least 1/2 inch of headroom in each jar. *It’s OK if the asparagus tips are a little above the brine. Process the jars: Wipe the edge of the jars clean with a damp cloth, then put the lids and rings on the jars. Process the pickles in a boiling water bath for 10 minutes (more at higher altitudes). Wait 2 days before opening to let the asparagus pickle.

Pickled Beets

Pickled Beets

Makes 1 qt. or 4 half pints

8 small Beets ( 2lb.)
1 C. Cider Vinegar
1 tsp. Salt
1/4 C. Sugar
5 Peppercorns
1 tsp. Pickling Spice
1 Bay Leaf
Fresh Dill (optional)

Wash and rinse canning jar(s) and lid(s). Keep jars in simmering water. Scrub beets; trim leaving inch of the top and the root ends attached. Cook, covered, in boiling salted water to cover, 40 minutes or until barely tender. Beets should be somewhat firm. Drain, reserving 1 C. of the cooking liquid. Rinse beets in cold running water; slip off skins, roots and tops; slice. Fill the jar or jars with beet slices. Combine the reserved cooking liquid with remaining ingredients; bring to boiling; pour into filled jars until 1/4″ from top. Seal jar and refrigerate for 10 days before serving. For “putting up”, seal the half pint jars and process for 10 minutes in boiling water bath. Cool and check seals. Store in a cool dry place.

Earl’s Pickled Salmon

Earl’s Pickled Salmon

1 Whole Salmon, gutted and cleaned, head and tail removed
1/3 C. Sugar
1 1/2 C. Cider Vinegar
1/2 C. Water
1 tsp. Pickling Spices
Onion slices

Cut salmon into large pieces, and lay skin side down. Layer with rock salt and leave 24 hours. (??? refrigerated I assume) In saucepan add sugar, vinegar, water and pickling spices. Bring to a boil, cook 1 minute, then remove from heat. Allow to cool completely. After 24 hours, rinse fish with fresh water 4 – 5 times. Cut into smaller pieces and place in jars, layering with onions in between. Pour cooled brine over fish, covering completely. Store in refrigerator.

Pickled Sweet Cherries

Pickled Sweet Cherries

Version 1 – Spiced Brine:
1 3/4 C. white vinegar
1 3/4 C. granulated sugar
3/4 C. water
2 cinnamon sticks (about 4-inches long)
2 tsp. whole cloves
2 whole star anise
2 pounds dark sweet cherries with stems

Version 2 – Savory Brine:
1 3/4 C. white vinegar
1 3/4 C. granulated sugar
3/4 C. water
black peppercorns (4 to 5 per half-pint jar)
bay leaves (one per jar)
2 pounds Rainier sweet cherries with stems

Prepare canner and wash/sterilize 4 to 5 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal. Combine vinegar, sugar, water, and spices in a small saucepan. Bring to a boil; reduce heat and boil gently, uncovered, for 10 minutes. Remove hot jars from canner and pack cherries into jars. Pour hot brine over cherries to within 1/2-inch of rim. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes (for half-pint jars, process 15 minutes for larger pint jars). Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.

Quick Pickled Sugar Snap Peas with Mint

Quick Pickled Sugar Snap Peas with Mint

Depending on the size of your pickling container and how tight you fill it with veggies, you may need to make extra pickling brine to top it off.

1 pound (455g) sugar snap peas or snow peas, ends trimmed
1/2 medium onion, sliced thin
1/2 C. (30g) chopped fresh mint

1 C. (240ml) water
2/3 C. (160ml) distilled white vinegar
Zest of 1 large lemon
Juice of 1 large lemon (about 3 T.)
1 tsp. (15ml) sugar
1 tsp. (15ml) kosher salt
2 tsp. (10ml) coriander seeds
1 tsp. (5ml) cumin seeds

In a 2-quart (2-L) jar, layer the peas, onion, and mint. Make the pickling brine: In a large bowl, combine 1 C. (240ml) water with all the brine ingredients (vinegar, lemon zest, lemon juice, sugar, coriander seeds, and cumin seeds). Pour the brine into the container with the peas, covering them completely. Refrigerate for at least 3 hours before eating.

Spicy Pickled Sea Beans

Spicy Pickled Sea Beans

4 handfuls sea beans
4 red fresh red chiles
6 cloves of garlic, peeled
Pinch of whole black peppercorns per jar
Pinch of mustard seeds per jar
4 sprigs fresh dill
1 1/4 C. water
1 1/4 C. white wine vinegar

Sterilize canning jars and lids in boiling water. When cool enough to handle, add the spices. Pack each jar half-full with sea beans. Insert chiles, garlic, and dill around outer edge of jars. Add remaining sea beans to fill jars. In a small saucepan, bring water and vinegar to a boil. Ladle over the sea beans, leaving 1/2″ of space from the top of each jar. Wipe edges clean, and tightly screw on sterilized lids. Add jars to a stockpot, and fill with boiling water. Process jars in boiling water bath for ten minutes. Remove jars, and allow to cool completely at room temperature. Check lids for proper seal according to package instructions. Store in a cool spot for at least one month before using, to allow flavors to develop.

Refrigerator Pickled Vegetables

Refrigerator Pickled Vegetables

1 qt. White Vinegar
1 3/4 C. Sugar
1/4 C. Salt
2 tsp. Mustard Seed
1/2 tsp. Fennel Seed
1/2 tsp. minced Garlic
1 bay Leaf
5 C. Cauliflower Florets
3 lg. Zucchini, cut into 1/4″ slices
3 large Carrots, pared and cut into 1/4″ wide diagonal slices

Add all ingredients except vegetables to a large saucepan and bring quickly to a boil. Reduce heat and simmer, covered, for 15 minutes. Add cauliflower and cook 5 minutes. Remove cauliflower with slotted spoon. Add zucchini and cook covered until crisp tender, about 2-3 minutes. Remove with slotted spoon, add to large container with cauliflower. Repeat process with carrots, cooking about 5 minutes. Pour carrots, liquid and all over the other vegetables. Cover and refrigerate.

Sweet, Sour, and Spicy Pickled Melon

Sweet, Sour, and Spicy Pickled Melon

6 to 8 lb. (2 large or 3 medium) firm-ripe melons, such as cantaloupe, honeydew, canary, or a mix
2 C. granulated sugar or vanilla sugar
1 C. spring or filtered water
3/4 C. white wine vinegar
1 tsp. fine sea salt
1 tsp. crushed red pepper flakes
3 sprigs fresh mint

Why filtered water? Fruits pickled in agrodolce pick up all of the flavors in the brine—that’s the whole point, after all. Because water is a main component of the brine, I recommend you filter your tap water or use bottled spring water. This way, you can be sure your pickles won’t take on any off flavors from municipal water-treatment chemicals, such as chlorine, or naturally occurring minerals in well water, like sulfur. Run 3 pint-size mason jars and their lids through the hottest dishwasher cycle to sanitize. Run 3 pint-size mason jars and their lids through the hottest dishwasher cycle to sanitize. Halve and seed the melons. Using a melon baller, carve out about 6 C. melon balls, and place them in a bowl. Reserve any leftover melon for another use. Combine the sugar, water, vinegar, salt, and pepper flakes in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar and salt completely. While the brine is heating, pack the melon balls into the jars as tightly as you can without crushing them. Pour the hot brine into the jars, leaving a 1/2-inch headspace and making sure the melon balls are completely submerged. Insert 1 mint sprig into each jar, pushing down along the side of the jar with the handle of a spoon to submerge in the brine. Cool to room temperature. Screw the lids on tightly, and let the melon cure in the refrigerator for 4 days before serving. The melon will keep in the refrigerator for up to 1 month, though it will continue to soften over time.

Variations: The recipe calls for curing the pickles in the refrigerator, but if you’d rather make them shelf-stable until they’re open, you can process the melon in a hot-water bath. Though they will soften over time, the pickles will keep for up to 6 months at room temperature. Simply follow instructions for hot-water canning, processing the jars for 25 minutes.

Spicy Pickled Rhubarb

Spicy Pickled Rhubarb

This spicy, sweet-tart pickled rhubarb is infused with the flavors and aromas of juniper, allspice, coriander, black pepper, bay leaf, and star anise. Perfect as an accompaniment to roast pork or chicken, as a topping for goat cheese-slathered crostini, or even with creamy desserts, such as panna cotta or custard.

Testing Note In testing the source recipe, I found that the amount of syrup specified fills two 1¼-C. (290 ml./9.8 fl. oz.) canning jars, rather than two 2-C. canning jars as indicated. It worked perfectly for my small Weck canning jars. Technique Note To crush spices, seal them in a Ziplock bag, and crush with a few light whacks of a mallet.

1 C. rice vinegar
1 C. water ½ C. sugar
½ tsp. fine sea salt

1 tsp. juniper berries, lightly crushed
1 tsp. allspice berries, lightly crushed
1 tsp. coriander seeds, lightly crushed
½ tsp. black peppercorns, lightly crushed
1 small dried red chile (or pinch red pepper flakes)
2 small dried bay leaves
2 star anise

12 oz., ¾-inch thick (or thinner) trimmed rhubarb stalks, cut into 3-inch lengths, or 1-inch shorter than canning jars (peel, and halve or quarter thicker stalks)

Pack prepared rhubarb snugly into two 1¼-C. canning jars. Reserve. Set a small saucepan over medium heat, and add vinegar, water, sugar, and salt. Heat below the simmer until syrup clears, 3-5 minutes. Add juniper, allspice, coriander, peppercorns, chile, bay leaf, and star anise. Bring to a boil, and simmer for 5 minutes. Remove from heat, and distribute syrup with spices between the two canning jars. Cover the jars and refrigerate for 1 to 8 weeks before serving. Serve whole or sliced or chunked. Fills two 9.8 fl. oz. canning jars (Weck 900–1/5 L Mold Jar–tall)

Lemony Pickled Cauliflower

Lemony Pickled Cauliflower

Lemony Pickled Cauliflower

 

2 lb. cauliflower

1 C. apple cider vinegar

1 C. water

2 tsp. sea salt

1 small lemon, sliced

1 large garlic clove, sliced

1/4 tsp. peppercorns

 

Wash cauliflower and break it into florets. In a large saucepan, combine the apple cider vinegar, water and sea salt. Bring to a boil. Place two slices of lemon in the bottom of a quart jar and top with garlic clove slices and peppercorns. Set aside. When brine is boiling, add cauliflower to the pot. Stir until the brine returns to a boil and remove from heat. Using tongs, pack cauliflower into the prepared jar and top with brine. Place 2-3 slices of lemon on top of the cauliflower and put a lid on the jar. Let pickles sit out on counter until cool. Once they’ve reached room temperature, refrigerate jar. Pickles are ready to eat within 12 hours, though they will continue to deepen in flavor the longer the rest.

Chiles Jalapenos en Escabeche (pickled Jalapeno Chiles)

Chiles Jalapenos en Escabeche (pickled Jalapeno Chiles)

¼ C. Canola Oil
½ lb. Carrots, peeled and sliced on the bias
1 lb. Jalapeno Chiles (do not remove seeds), sliced into strips
1 White Onion, quartered and sliced
30 cloves Garlic
6 Whole Allspice
10 Black Peppercorns
4 whole Cloves
3 sprigs Thyme
3 springs Marjoram
2 C. White Distilled Vinegar
1 C. Water
Salt, to taste

Heat the oil in a large non-reactive pot or Dutch oven. Add the carrots and sauté for 8 minutes or until soft. Add the sliced chiles and sauté for 3 minutes. Add the onion and sauté for 2 minutes. Add the remaining ingredients and bring to a simmer. Cook the escabeche on low heat for 10 minutes. Season with salt. Remove from the heat and cool. Place the escabeche in a sterilized glass container with a tight-fitting lid and refrigerate. Marinate the escabeche for at least 24 hours prior to serving. These will last up to 4 weeks in the refrigerator.

SpicySweet Pickled Ramps

SpicySweet Pickled Ramps

12 oz. ramps with greens (about 3 bunches)
3 C. cider vinegar (5% acidity)
2 tsp. pure kosher salt
1/2 C. sugar
2 tsp. fennel seeds
2 tsp. yellow mustard seeds
1 tsp. whole black peppercorns
1 tsp. hot pepper flakes, or more to taste

Prepare for water-bath canning: Wash the jars, keep them hot in the canning pot, and put the flat lids in a bowl. Wash the ramps well and trim off any damaged leaves. Cut the tops off so that the bulb ends will fit upright in your canning jar with 1/2 inch headspace at the top. Arrange the leafy tops into four stacks. In a saucepan, bring the vinegar, 1 C. water, the salt, sugar, and spices to a boil over high heat, stirring to dissolve the salt and sugar. Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Working quickly, pack the ramp bulbs into one of the hot jars. Roll up each stack of leaves and stuff two rolls into each of the other two hot jars. Ladle the hot vinegar mixture into all the jars, leaving 1/2 inch headspace. Use a chopstick to remove air bubbles around the inside of each jar. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 10 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn’t sealed, and the jar should be reprocessed or refrigerated immediately. Label the sealed jars and store.

Pickled Fiddlehead Ferns

Pickled Fiddlehead Ferns

Pickled Fiddlehead Ferns

 

½ cup sugar

½ cup apple cider vinegar

½ cup water

1 T. salt

1 tsp. red pepper flake

Rind of 1 orange peel

6 each black peppercorns

½ pound fiddlehead ferns, cleaned, trimmed and blanched for 1 minute

 

Two days before making dish, boil first six ingredients for pickle liquid. Cool. Pour over blanched fiddleheads. Chill.