Browsed by
Tag: Pickled & Fermented

Sweet and Spicy Pickled Radish

Sweet and Spicy Pickled Radish

Sweet and Spicy Pickled Radish

1 lb. radishes sliced thin

1/4 C. cilantro chopped

1 jalapeno stem removed, finely diced

1 C. distilled white vinegar or more as needed

2 T. sugar

2 T. kosher salt

1 tsp. red pepper flakes optional

1 T. mustard seed

 

Wash and dry the radishes Рslice thin and add to a large bowl along with the chopped cilantro and jalape̱o Рset aside. In a small saucepan, combine the vinegar with the sugar and salt and stir until dissolved. Bring to a low boil on the stove, then turn off and allow to cool completely (you can also toss in the fridge if you are in a hurry). Grab a wide-mouth quart canning jar and pack it to the top with the radish/cilantro/jalape̱o mixture. Pack tightly. Sprinkle the red pepper flakes and mustard seed on the top of the packed radishes. Pour the cooled vinegar mixture over the top of the mixture in the jar, if needed, top off with additional vinegar and a pinch of salt. Place the lid and ring tightly on the jar and allow to sit at room temperature for 24 hours before placing in the refrigerator. Consume within 7-10 days. Optional: 2 chiles de arbol can be added to each jar for a little extra spice. Simply remove the stem and stuff in the jar before adding the liquid.

Naturally Pink Cauliflower Pickles

Naturally Pink Cauliflower Pickles

Naturally Pink Cauliflower Pickles

1 medium-small cauliflower (1½–2 pounds)

1 small beet

2 sprigs fresh dill or 2 dill flower heads or 1 teaspoon dried dillweed, divided

2 small cloves garlic, peeled and lightly smashed

1 teaspoon mustard seeds, divided

½ teaspoon cumin seeds, divided

½ teaspoon red chile pepper flakes, divided (optional)

1 cup white distilled or white wine vinegar

¾ cup water

1 tablespoon honey

2 teaspoons kosher or other non-iodized salt

 

Wash the cauliflower and remove any outer leaves. Cut it in half, and slice off the florets with a short length of the base attached. Aim for approximately 1-inch pieces. Peel the beet. Cut it in half and then into ½-inch-thick slices. Distribute the dill, garlic cloves, and spices between two clean pint canning jars. Pack in the cauliflower above the seasonings, adding half of the beet slices to each jar. Leave 1 inch of head space. Combine the vinegar, water, honey, and salt in a small pot. Bring to a boil, stirring to dissolve the salt and honey. Skim off any foam that forms on the surface. Pour the hot brine over the other ingredients in the jars, fully covering them but still leaving ½ inch of head space. Screw on canning lids and process the jars in a boiling water bath for 10 minutes (adjust the canning time if you live at a high altitude—see the sidebar in the Boiling Water Bath Canning chapter). Wait at least one week before serving. During that time, not only will the flavors mellow and “marry,” but the beet juices will color the cauliflower.

Fermented Apple Salsa

Fermented Apple Salsa

Fermented Apple Salsa

Make this with the firmest apples you can find for a crisp fruit salsa that combines sweet, sour, and salty flavors.

 

1/2 cup (120 ml) filtered or non-chlorinated water

2 tablespoons honey

2 T. Whey (optional, but useful)

1 tablespoon apple cider vinegar

1 teaspoon coriander seeds

1/2 teaspoon caraway seeds

2 teaspoons kosher or medium grain sea salt

1/2 cup (115 g) raisins

1/4 cup (60 g) thinly sliced onion

1 teaspoon ground cumin

1/2 to 1 teaspoon red pepper flakes

1/2 teaspoon dried thyme

3 cups (680 g) finely chopped apples

 

Whisk the water, honey, whey, apple cider vinegar, and salt until the honey and salt are completely dissolved. Lightly grind the coriander and caraway seeds with a mortar and pestle. Coarsely chop the raisins (you can skip this step if you like, but I think the texture of the salsa is better if you take the time). In a large bowl, mix together the apples, raisins, onion slices and all of the spices. Pack the combined ingredients into a clean glass quart jar. Pour the brine over the other ingredients. The brine should completely cover the solid ingredients: if it doesn’t, top off with a little filtered water. Put a lid on the jar, but loosely (you want the gases that develop during fermentation to be able to escape). Put a small plate under the jar to catch any overflow that may occur during fermentation. Leave the jar of apple salsa out at room temperature for 2 days. During that time, take the lid off at least once a day and look for signs of fermentation such as bubbles on the surface. You’ll see these especially if you press gently on the food. Your nose should also be able to detect a clean, sour smell developing. Once the apple salsa has been actively fermenting for at least 24 hours, transfer it to the refrigerator. You won’t need the plate under the jar any longer because the cold storage temperature will slow down fermentation so much that there shouldn’t be any overflow. Store the apple salsa on the top shelf of the main compartment, which has the coolest temperature within the refrigerator. This will help the apples keep their crunch longer. Wait at least a week longer before eating the salsa.

Fermented Mushrooms

Fermented Mushrooms

Fermented Mushrooms

1 or 2 8oz packages of mushrooms (I used about 1 and a half packages of sliced mushrooms)

Fresh thyme (a couple sprigs, depending on your taste)

Fresh marjoram (a couple sprigs, depending on your taste)

Smashed garlic (2 or 3 heads, depending on your tastes)

1 T. sea salt

1/4 teaspoon whey, sauerkraut juice, or culture starter

Filtered water

 

Place all of the ingredients into a quart sized mason jar.  Smash the mushrooms and other goodies down into the jar to get as many in there as you can. Add filtered water to cover, leaving an inch of head space at the top. Weigh down your mushrooms because they like to float! Set on your counter for 3 to 5 days.

Move to your refrigerator. Tamara and Kelly recommend adding them to morning eggs and to salads. I think they would be great on an antipasti platter, or taken along on a picnic.

Pickled Sweet Peppers

Pickled Sweet Peppers

Pickled Sweet Peppers

1 pound small sweet peppers, thinly sliced (about 4 cups)

3 large shallots, sliced into rings

1 1⁄2 C. white wine vinegar

1⁄2 C. water

2 cloves garlic, smashed

1⁄4 C. plus 1 T. sugar

1 T. plus 1 teaspoon kosher salt

1⁄2 teaspoon crushed red pepper

 

Divide peppers and shallot evenly between jars. Set aside. In a medium saucepan, bring vinegar, 1⁄2 C. water, garlic, sugar, salt, and red pepper to a boil over medium-high heat. Remove from heat; discard garlic. Divide vinegar mixture evenly between jars. Seal jars, and let cool to room temperature. Refrigerate 24 hours or up to 1 month.

Pickling Dandelion Roots

Pickling Dandelion Roots

Pickling Dandelion Roots

The sunny flowerheads may be long gone, but the roots that remain are loaded with nutrients and flavor. Pickled dandelion roots are a tasty addition to soups and salads in fall. And here’s another break—this recipe also uses refrigeration to pickle instead of heat.

 

generous handful dandelion roots, washed and chopped

3 cloves garlic

2 teaspoons powdered ginger root

¼ C. tamari

3 ½ C. apple cider vinegar

 

Place clean roots, ginger root powder and tamari in a 1-quart mason jar. Pour the vinegar over all. Place a piece of wax paper over the mouth of the jar (this prevents rusting) and screw down the lid. Place in the refrigerator for 3 weeks before using.  Add to salads.

 

A different Version

 

3 C. white vinegar, one C. water, 2 T. of pickling salt, and a 1/2 C. sugar

 

Put it in a saucepan and bring it to a boil. At the same time that I am doing this, I am sterilizing my jars and lids by letting them sit in boiling water for 10-15 minutes (I start heating the pot of water long before this though, since my huge pot takes forever to boil!)

 

Once the jars are sterilized, and before I pack in the dandelion roots, I fill them with these spices: (sorry I’m not very exact with the measurements, I just eyeball everything.

 

a couple whole cloves of garlic, a pinch of celery seed, 6 to 8 peppercorns, a pinch of cayenne or red chile pepper flakes, a pinch of mustard seeds, and some dill (preferably fresh)

 

So in the spices go, then the roots (which you really got to pack in there!), then the pickling brine. Fill up the jars to about a 1/4 inch from the rim, give the rims a quick wipe down (spices stuck to the rim can cause the lid to not seal properly), and throw on the lids…

 

Now that all of the hard stuff is over, you’re ready to let your jars sit in boiling water for a final 20 minutes or so…. and YAY, YOU’R DONE! … (after you remove them, don’t forget to let them sit on your counter overnight to give the lids a chance to “pop”, or seal)

Spicy Pickled Swiss Chard Stems

Spicy Pickled Swiss Chard Stems

Spicy Pickled Swiss Chard Stems

One large bunch of rainbow chard stems, cleaned and cut to fit into mason jar, about 3/4 inch from the lip

1/2 C. rice wine vinegar

3/4 C. distilled white vinegar

1/4 C. sugar or 3 T. maple syrup

1 1/2 teaspoons salt

1 1/2 T. sriracha

1/4 teaspoon celery seed, divided

1/2 teaspoon black peppercorns, divided

1/2 teaspoon yellow mustard seeds, divided

2 cloves garlic, divided

 

Add each half of the celery seed, peppercorns, mustard seeds, and garlic to each jar. (If just making one jar, this can all go together.) Pack chard stems tightly into jars. Bring vinegars, sugar (or maple syrup), salt, and sriracha to a boil, in a small saucepan until sugar and salt is dissolved. Then pour over chard stems. Let sit until cool, then put lids on and refrigerate. Wait two days before eating for flavors fully develop. Will last 1 month in refrigerator.

Fermented Cherry Tomato Bombs

Fermented Cherry Tomato Bombs

Fermented Cherry Tomato Bombs

4 C. under ripe cherry tomatoes

1 sprig fresh parsley

2 stems fresh basil

4 cloves garlic, peeled

1/4 teaspoon peppercorns

1/4 teaspoon coriander seeds

1/4 teaspoon mustard seeds

4 C. unchlorinated water

3 T. kosher, pickling, or sea salt, do not use iodized table salt

 

Put the peppercorns, coriander seeds, and mustard seeds into the bottom of a quart-sized jar, then layer in the tomatoes, parsley, basil, and garlic. Mix together the water and salt to make a brine, and pour over the tomatoes, making sure to cover them completely. Use a weight to keep the tomatoes under the brine, and cover the jar with a towel. Put in a cool and dark corner to ferment for 6-8 days. Taste them along the way. When the tomatoes are finished fermenting they will burst with a champagne like effervescence in your mouth. Cover with a lid and store in the fridge. They are best after 1 to 2 weeks. Notes: These cherry bombs will continue to gain effervescence even under refrigeration. The pressure is not in the jar, but in the tomatoes themselves! Refrigerate for up to 6 months.

Pickled Dandelion Capers

Pickled Dandelion Capers

Pickled Dandelion Capers

2 C. dandelion buds (tiny, just barely produced, no flower inside yet, pick primary bed, then under are secondaries.

2/3 C. vinegar

1/3 C. water

1 tsp. salt

Bring the water, vinegar and salt to a boil and stir to dissolve the salt.  Pack the capers into mason jars, and pour the brine over the top. Cap and store in the refrigerator or process in a water bath canner for 10 minutes, leaving 1/2 inch of headspace.

Balsamic Pickled Shallots or Onions

Balsamic Pickled Shallots or Onions

Balsamic Pickled Shallots

3 – 3 ½ lb. small shallots

2 ½ C. distilled vinegar

1 ½ C. balsamic vinegar

2/3 C. golden caster sugar

1 T. salt

1 tsp. pickling spice

1 tsp. of cinnamon

2T. of salt for the brine

Boiling water enough to cover the shallots

 

Tip the shallots into a large bowl and pour over a kettleful of boiling water with the salt to cover and leave overnight.  The following day, drain and peel the shallots. Set the peeled shallots aside and place all the other ingredients into a large saucepan. Bring to the boil, lower the heat, then simmer for 3 mins. Drop the shallots into the pan and simmer for 10 mins until just tender. Remove the shallots with a slotted spoon and place in sterilized jars. Then pour the vinegar over to cover the shallots. Seal the jars and leave for at least 3 days. Ideally these shallots are best when left over time.

Pickled Carrots and Daikon with Lime

Pickled Carrots and Daikon with Lime

Pickled Carrots and Daikon with Lime

1/2 pound carrots, shredded

1/2 pound daikon, shredded

1 teaspoon kosher salt

6 lime leaves

1/2 cup hot water

1/2 cup rice wine vinegar

2 tablespoons white sugar

1/4 teaspoon coriander seeds

 

Toss carrots and daikon with kosher salt in a bowl; let sit for 30 minutes. Rinse carrots and daikon with cold water, drain, and transfer to a small bowl; add lime leaves. Whisk hot water, rice wine vinegar, sugar, and coriander seeds together in a separate bowl until sugar is dissolved; pour over carrots and daikon. Cover bowl with plastic wrap and let it sit until it comes to room temperature before refrigerating for at least 1 hour.

Rick Bayless Pickled Red Onions (Escabeche de Cebolla)

Rick Bayless Pickled Red Onions (Escabeche de Cebolla)

1 small (6-oz.) red onion, sliced 1/8 inch thick
1/4 tsp. black peppercorns
1/4 tsp. cumin seeds
1/2 tsp. dried oregano
2 cloves garlic, peeled and halved
1/4 tsp. salt
1/3 C. cider vinegar

Parboiling the onion. Place the thinly sliced red onion in a saucepan with salted water to cover, bring to a boil, time 1 minute, then remove from the heat and drain. The pickling. Coarsely grind the peppercorns and cumin in a mortar or spice grinder, then add to the saucepan, along with the remaining ingredients. Pour in just enough water to barely cover the onions, bring to a boil over medium heat, time 3 minutes, then remove from the heat and pour into a small, noncorrosive bowl. Let stand several hours before using.

Pickled Three Bean Salad

Pickled Three Bean Salad

1 ½ Lb. Fresh Green Beans — 4 1/2 C.
1 ½ Lb. Fresh Wax Beans — 4 1/2 C.
1 Lb. Canned Kidney Beans — or Shelled Lima Beans, rinsed and drained
2 C. Celery — sliced
1 Large Onion — peeled and sliced
1 C. Sweet Pepper — diced
2 ½ C. Sugar
3 C. White Vinegar
1 T. Mustard Seed
1 tsp. Celery Seed
4 tsp. Pickling Salt
1 ¼ C. Water

Rinse beans, trim ends and cut into 1 1/2″ pieces. Mix in large pot with celery, onion and pepper. Cover with boiling water and simmer 10-12 minutes (the recipe calls for 8 minutes, but that wasn’t enough). Drain. Bring sugar, vinegar, spices, and water to a boil. Simmer, covered, 15 minutes. (The amounts are just right, only a little brine left over. Don’t boil the brine away!) Add drained vegetables and kidney beans. Return to a boil. Pack hot vegetables into hot jars, leaving 1/2″ headspace. Ladle hot spiced vinegar over vegetables, leaving 1/2″ headspace. Remove air bubbles. Wipe rim of jar clean; place hot, previously simmered lid on jar and screw down ring firmly tight. Process 15 minutes in a boiling water bath canner. Do not change the ratio of vinegar, water and vegetables. This is a tested recipe for water bath canning.

Pickled Garlic Scapes

Pickled Garlic Scapes

Are you familiar with garlic scapes? They’re the curly, wonky shoots that pop up from garlic plants in late spring and early summer. They range in thickness from hefty-chive to green-onion size and they smell and taste like mild garlic. If you’re a fan of garlic (and I assume you are if you spend much time here on Foodie with Family), then you are quite likely to be a fan of garlic scapes.

Garlic scapes are versatile; they taste amazing chopped up fresh and added to salads, in pesto, sautéed with bacon, on top of pizzas, and more. PICKLED garlic scapes take that fabulousness to an even higher plane. They add a little tang of vinegar and a hint of spice to the party. I’ve been known to fish a cold, pickled garlic scape out of the jar and munch it plain. Granted, this is a pretty bad idea if you’re going to go out to a party where you’re going to be cheek-to-jowl with a lot of people, but if you’re staying home and your sweetheart eats one, too, you’re golden. This may or may not be one of the reasons I’m a homebody.

Leaving all that aside, garlic scapes are really only available at one time of year. NOW. If you want to preserve the deliciousness that is the garlic scape in all it’s glory, there’s only one way to do it. You have to pickle it. Just imagine cracking open a jar of pickled garlic scapes in January and putting it on a pizza or chopping it up and adding it to potato salad or a pasta dish. Shoot, you can even make pickled garlic scape pesto. Can you picture anything more heart-lifting than a bowl of garlic scape pesto while the snow swirls ouside your window? Or a hearty breakfast of frittata or scrambled eggs studded with pickled garlic scapes on a cool fall morning?

To Make about 2 Pints of Pickled Garlic Scapes:
2 bunches garlic scapes (washed and trimmed of any withered or brown areas)
1 ½ C. apple cider vinegar
1 ½ C. water
2 T. kosher salt
2 T. raw sugar (can substitute granulated white sugar if necessary)

Additional ingredients PER PINT:
½ tsp. black peppercorns
½ tsp. mustard seed (not ground mustard)
¼ tsp. crushed red pepper flakes (can omit if you’re sensitive to heat)
¼ tsp. coriander seeds (not ground coriander)
Coil each garlic scape and insert into a sterilized mason or ball jar. When you have filled the jar to within ¼ –inch of the top of the jar, coil or break any extra scapes and stuff them down into the center of the jar. When the jars are full of scapes, add the spices to each pint jar. Set aside.
Bring the apple cider vinegar, water, salt, and sugar to a boil, stirring until the salt and sugar are dissolved. Carefully pour the boiling brine over the garlic scapes. The garlic scapes will probably pop up and look like they are trying to get out of the jar. Use a sterile chopstick or butterknife to push it back into the jar. Wipe the rims of the jars, then fix the lid tightly into place. Let the jars come to room temperature before storing in the refrigerator for 6 weeks before opening and tasting. Be patient. It’s worth it! The pickled garlic scapes will store well for up to 8 months when stored tightly covered in the refrigerator. If at any point the scapes stick above the brine and develop mold, remove the entire scape that has mold. The rest should still be alright.

Pickled Radishes (makes about 2 pints)

Pickled Radishes (makes about 2 pints)

2 lb. radishes (about 2 bunches), tops and roots removed, scrubbed and cut into 1/8 in rounds
1/4 C. plus 1/4 tsp. pure kosher salt
1 1/2 C. 5% white vinegar
1 T. salt
1 tsp. black peppercorns
1 tsp. fennel seeds
1 tsp. mustard seeds

Combine 1/4 C. salt with 2 1/2 C. water. Stir to dissolve (warm water helps). Put radish rounds into a bowl and pour salt water over. Refrigerate for 8 hours or overnight. Drain and rinse. In a large 6-8 quart pot, combine vinegar, sugar, 1/4 tsp. salt and spices. Bring to a boil, stirring to dissolve salt and sugar. Add radishes and return to a boil. Remove from heat. Pack hot canning jars loosely with radishes and brine. Leave 1/2 in headspace. Process jars in water bath for 10 minutes. Remove from water bath and leave jars undisturbed for at least 12 hours. Check if jars are sealed. Label sealed jars and store.

Juniper Pickled Onions

Juniper Pickled Onions

1 bag of small pearl white onions, preferably organic

Brine:
1 C. clean water (beware tap water with a high chlorine content)
2 tsp. Kosher salt
1 T. maple sugar, maple syrup or dark honey
3 juniper berries
1 allspice berry
1 cardamom pod, opened and the seeds scraped out
6 peppercorns
2 bay leaves
Two large pieces of lemon peel

Cut a shallow X in the root end of each onion and drop into a small saucepan. Cover the onions with water and a generous pinch of salt. Boil for 5 minutes. Strain the onions, then rinse well in cold water.  Shock the onions in ice water to stop the cooking. Using kitchen scissors, snip the root end off each onion, and the very tip if it’s sprouted or browning, Remove the outside peel to reveal a perfect white onion. Drop the onions into the sterilized jar or jars. Make a brine by heating the remaining ingredients to just below a boil. Cover the onions with the hot brine. You may have brine left over, don’t worry, but do make sure all the seeds and leaves are in the jars. Cool the onions, then refrigerate. The pickles will be ready to eat in about a week and have lasted in my refrigerator for more than six months.

Zesty Pickled Brussels Sprouts

Zesty Pickled Brussels Sprouts

2 lb. Brussels Sprouts, trimmed and cut in half
5 1 pint Canning Jars with Lids and Rings
5 cloves Garlic, divided
1 ½ tsp. Red Pepper Flakes, divided
5 C. Water
5 C. Distilled White Vinegar
7 tsp. Pickling Salt

Soak Brussels sprouts in a large bowl filled with lightly salted water for about 15 minutes. Drain well.
Sterilize the jars and lids in boiling water for at least 5 minutes. Divide the drained Brussels sprouts evenly between jars, filling the jars about 3/4-inch from the top. Place 1 garlic clove and 1/4 tsp. red pepper flakes in each jar. Bring vinegar, water, and pickling salt to a boil in a large pot over medium-high heat until the salt is dissolved, about 5 minutes. Pour the vinegar mixture into the jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot, and fill stockpot halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary, until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 3 weeks before opening.

Escabeche de Cebolla (Yucatan Pickled Red Onion)

Escabeche de Cebolla (Yucatan Pickled Red Onion)

escabeche de cebolla1 large red onion, peeled and very thinly sliced
1/4 tsp. black peppercorns
1/4 tsp. cumin
1/2 tsp. Mexican oregano
2 garlic cloves, crushed
1 bay leaf
1/2 tsp. kosher salt
3/4 cup apple cider vinegar

Place the sliced red onion in a large mason jar (or divide if using smaller jars). In a small pot, heat the vinegar to black pepper, cumin, oregano, garlic, bay leaf and salt. Bring to a boil. Remove from heat. Pour the hot vinegar spice mixture over the red onion. Cover and refrigerate. Your onions may not turn bright pink immediately. We found that the gorgeous bright pink color will develop and deepen as the onions rest, covered overnight. These pickled onions will keep for up to 2 weeks refrigerated.

Bloody Mary Pickled Asparagus

Bloody Mary Pickled Asparagus

Bloody Mary Pickled Asparagus

 

2 1/2 C. cider vinegar

2 1/2 C. water

1 1/2 C. tomato juice

8 garlic cloves, minced

3 T. bottled lemon juice

2 T. Worcestershire sauce

1 T. canning and pickling salt

1 T. prepared horseradish

2 tsp. celery seeds

1 1/2 tsp. red pepper flakes

1 tsp. pepper

2 pounds thick asparagus, trimmed to measure 6 inches long

2 (1/4 inch thick) round lemon slices

 

Bring vinegar, water, tomato juice, garlic, lemon juice, Worcestershire, salt, horseradish, celery seeds, pepper flakes, and pepper to boil in Dutch oven over medium-high heat. Carefully add asparagus to vinegar mixture with tips facing same direction. Return to brief boil, then immediately remove from heat. . Meanwhile, place two 1-quart jars in bowl and place under hot running water until heated through. 1 to 2 minutes; shake dry. Using tongs, carefully pack asparagus into hot jars, tips facing up. Using funnel and ladle, pour hot brine over asparagus to cover, and gently press lemon slice into each jar until just submerged. Let jars cool to room temperature, cover with lids, and refrigerate for at least 5 days before serving. (Asparagus can be refrigerated for up to 1 month; flavor will continue to mature over time.)

 

 

Quick Pickle Chips

Quick Pickle Chips

Quick Pickle Chips

 

Be sure to choose the freshest, firmest pickling cucumbers available, for guaranteed crunch. These pickles cannot be processed for long-term storage.

 

3/4 C. seasoned rice vinegar

1/4 C. water

1 garlic clove, peeled and halved

1/4 tsp. ground turmeric

1/8 tsp. black peppercorns

1/8 tsp. yellow mustard seeds

8 ounces pickling cucumbers, ends trimmed, sliced 1/4 inch thick

2 sprigs fresh dill

 

 

Bring vinegar, water, garlic, turmeric, peppercorns, and mustard seeds to boil in medium saucepan over medium-high heat. Meanwhile, place one 1‑pint jar under hot running water until heated through, about 1 minute; dry thoroughly. Pack cucumbers and dill into hot jar. Using funnel and ladle, pour hot brine over cucumbers to cover. Let jar cool to room temperature, about 30 minutes. Cover jar with lid and refrigerate for at least 2 1/2 hours before serving. (Pickles can be refrigerated for up to 3 weeks; pickles will soften significantly after 3 weeks.)

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.

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

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

 

 

Yield:

Calories:

Fat:

Fiber:

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.

 

Yield:

Calories:

Fat:

Fiber:

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.

 

Yield:

Calories:

Fat:

Fiber:

 

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.

 

 

Yield:

Calories:

Fat:

Fiber:

 

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

 

Yield:

Calories:

Fat:

Fiber:

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.