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<\/p>\nLos Pickles<\/p>\n
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Pickled Radishes<\/p>\n
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2 bunches small radishes (about 24), trimmed and quartered (2 cups) \u00c2\u00a52 cup white vinegar<\/p>\n
1\/2 cup fresh lime juice (from 5 to 6 limes)<\/p>\n
1 tablespoon kosher salt<\/p>\n
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Pickled Greens<\/p>\n
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1 bunch beet greens or mustard greens, thoroughly washed and stemmed<\/p>\n
2 tablespoons sugar<\/p>\n
1 tablespoon kosher salt<\/p>\n
1 cup white vinegar<\/p>\n
1\/3 cup water<\/p>\n
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Put the greens in a medium bowl, sprinkle with the sugar and salt, toss, and let wilt for 30 minutes.<\/p>\n
Drain the greens and transfer to a 1-pint canning jar. Combine the vinegar and water and pour over the greens, making sure they are completely submerged. Cover and refrigerate for at least 1 hour before using.<\/p>\n
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Pickled Nopales<\/p>\n
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2 nopales (cactus paddles)<\/p>\n
1\/2 habanero<\/p>\n
2 tablespoons sugar<\/p>\n
1\/2 teaspoon kosher salt<\/p>\n
1 cup white vinegar<\/p>\n
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Carefully remove the thorns from the nopales by skimming the surface with a chef s knife in the same direction as the thorns. Cut off the woody stems and discard. Cut the cactus into 1-inch cubes, put in a 1-pint canning jar, and add the remaining ingredients. Let sit for at least 4 hours before using. (Note: The pickles and brine will have a rather slimy texture\u00e2\u20ac\u201dthis is normal with nopales.)<\/p>\n
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Pickled Habaneros with Chile Pequm<\/p>\n
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2 cups habaneros, left whole<\/p>\n
1 tablespoon pequm chiles<\/p>\n
1 tablespoon coriander seeds, toasted in a small dry skillet until fragrant<\/p>\n
1 cup white vinegar<\/p>\n
1\/2 cup sugar<\/p>\n
1 tablespoon kosher salt<\/p>\n
Let sit, refrigerated, for 2 days before serving.<\/p>\n
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Pickled White Onions<\/p>\n
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1 white onion, thinly sliced on a mandoline or with a sharp knife<\/p>\n
1 cup white vinegar<\/p>\n
1 tablespoon sugar<\/p>\n
1 1\/2 teaspoons kosher salt<\/p>\n
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Pickled Red Onions<\/p>\n
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1 red onion, thinly sliced on a mandoline or with a sharp knife<\/p>\n
1 cup white vinegar<\/p>\n
1\/4 cup fresh lime juice (from 2 to 3 limes)<\/p>\n
1\/4 cup sugar<\/p>\n
1 tablespoon kosher salt<\/p>\n
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Pickled Spring Onions<\/p>\n
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8 spring onions, trimmed and halved, bulbs separated and stalks trimmed to 3-incli lengths<\/p>\n
3 habaneros (left whole)<\/p>\n
1 cup white vinegar<\/p>\n
1 tablespoon sugar<\/p>\n
1 1\/2 teaspoons kosher salt<\/p>\n
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Pickled Red Bell Peppers<\/p>\n
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1 large or 2 small red bell peppers, cored, seeded, and cut into long strips<\/p>\n
1\/2 cup water<\/p>\n
1\/2 cup white vinegar<\/p>\n
2 tablespoons sugar<\/p>\n
1\/2 teaspoon kosher salt<\/p>\n
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Pickled Sandia<\/p>\n
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3 cups water<\/p>\n
1 tablespoon plus 1 teaspoon kosher salt<\/p>\n
2 cups 1-inch squares peeled watermelon rind (a little red is okay)<\/p>\n
1 cup white vinegar<\/p>\n
1\/4 cup sugar<\/p>\n
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Bring water to boil in a medium saucepan and add 1 tablespoon of the salt. Add the watermelon rind, cover, reduce the heat so that the water is at a low boil, and cook for about 30 minutes, until the watermelon rind is soft. Drain the rind and let cool. Combine the vinegar, sugar, and the remaining 1 teaspoon salt. Put the rind in a 1-pint canning jar and add the pickle solution. Let sit for at least 3 hours before using.<\/p>\n
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Pickled Pina<\/p>\n
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1\/3 ripe pineapple, peeled, cored, and cut into 3 4-inch-thick rounds<\/p>\n
2 tablespoons olive oil<\/p>\n
1\/4cup honey<\/p>\n
Pinch of kosher salt, plus 1 teaspoon<\/p>\n
1 dried arbol chile<\/p>\n
1\/2 cinnamon stick<\/p>\n
1 teaspoon allspice berries<\/p>\n
1\/2 teaspoon black peppercorns<\/p>\n
1 cup apple cider vinegar<\/p>\n
2 tablespoons sugar<\/p>\n
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Prepare a hot fire in a grill. Toss the pineapple with the olive oil and honey in a medium bowl and season with a generous pinch of salt. Grill over high heat, turning once, until marked by the grill and cooked through, about 1 minute per side. Let cool, then cut into wedges. Set aside.\u00c2\u00a0 Toast the chile, cinnamon, allspice, and peppercorns in a dry cast-iron skillet over medium heat until fragrant, about 2 minutes. Set aside. Heat the vinegar, sugar, and the remaining 1 teaspoon salt in a small saucepan over medium-low heat, stirring, until the sugar and salt dissolve. Put the pineapple in a 1-pint canning jar and add the toasted chiles and spices. Add the pickle solution. Let sit for at least 3 hours before using.<\/p>\n","protected":false},"excerpt":{"rendered":"
Los Pickles Pickled Radishes 2 bunches small radishes (about 24), trimmed and quartered (2 cups) \u00c2\u00a52 cup white vinegar 1\/2 cup fresh lime juice (from 5 to 6 limes) 1 tablespoon kosher salt Pickled Greens 1 bunch beet greens or mustard greens, thoroughly washed and stemmed 2 tablespoons sugar 1 tablespoon kosher salt 1 cup white vinegar 1\/3 cup water Put the greens in a medium bowl, sprinkle with the sugar and salt, toss, and let…<\/p>\n