Short-Term Pickles

in ,

From Local Flavors by Deborah Madison.

-Mix 2/3 cup white wine vinegar with 1/3 cup sugar and pinch of salt.

-Set aside and stir occasionally until the sugar is dissolved.

-Peel 3-5 cloves of garlic and leave whole.

-Thinly slice 1 pound pickling cucumbers into rounds, leaving the skins on.

-Put 1 tsp whole mixed peppercorns and 1 TBS chopped fresh herbs in a glass jar.

-Add 3 TBS olive oil to the vinegar and stir well.

-Put the cucumbers and garlic in the vinegar.

-Chill for at least 1 day before serving, they’ll keep for up to 1 week.

 

 

Quick Refrigerator Pickles

in ,

-Combine the following in a small saucepan.

½ cup white vinegar

2 teaspoons sugar or honey

1 tsp mustard seed

1 clove cracked garlic

1 tsp sea salt

-Heat pan over medium high heat until it begins to simmer and sugar dissolves.

-Cut 1 pound of pickling cucumbers into ½ inch thick slices.

-Toss the following together in a heatproof bowl:

1 tsp dried dill or 2 TBS fresh dill leaves

1 bay leaf

The sliced cucumbers

-Pour the simmering liquid over the cucumbers and stir to evenly coat.

-Allow to cool to room temperature or chill before serving.

 

Pickled Watermelon Radish

in ,

-Slice 2 watermelon radishes, you can do thin slices or julienned sticks.

-Peel and thinly slice 4-5 cloves of garlic.

-Place the radish slices and garlic in a large bowl or pack them into a jar.

-In another bowl, stir together ½ cup seasoned rice vinegar, 2 TBS sugar and 1½ tsp salt until the sugar and salt are dissolved.

-Pour the pickling mixture over the sliced radish and onion until they're fully covered.

-Cover and refrigerate at least 8 hours or overnight before serving.

 

Carrot Pickles

in ,

-Place 1 1/2 cups water in a saucepan with the following:

2 TBS Balsamic vinegar

1 TBS mustard seeds

1 tsp sea salt

-Cook over medium heat until hot but not boiling, then add:

2 TBS honey and stir until it dissolves.

-Slice 1 bunch of carrots into 1/2 inch disks and add to the saucepan along with 8 whole garlic cloves.

-Lower heat and cook uncovered for 10 minutes. Remove the pan from the heat and cool to room temperature.

-When cool add 2 more TBS Balsamic vinegar and a sprig or 2 of cilantro or basil.

-Transfer to a tightly lidded container and chill.

-These will keep nicely for several weeks.