Salt Sugar Pickles Food
SALT-AND-SUGAR PICKLES
This salt-and-sugar pickle recipe is courtesy of chef David Chang.
Provided by Martha Stewart
Categories Appetizers
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- In a small bowl, mix together salt and sugar. Place radishes and cucumbers in a medium bowl and sprinkle with salt mixture; toss to combine. Let stand 5 to 10 minutes before serving.
SALT & SUGAR PICKLES
David makes these pickles to be enjoyed right after seasoning, while they are still vibrant and crunchy.
Provided by Alice Waters
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare the vegetables and fruit and arrange in separate bowls; there should be about 1 1/2 cups of each kind.
- Halve the radishes and slice into thin wedges.
- Cut the daikon radishes crosswise into slices about 1/8 inch thick.
- Cut the cucumbers crosswise into slices about 1/4 inch thick.
- Remove the rind of the watermelon and cut the flesh into slices 1/3 inch thick and then into 2-inch wedges.
- In a small bowl, combine the salt and sugar, and sprinkle 1/2 teaspoon of the mixture over each vegetable and the watermelon and toss.
- Let the pickles stand for 5 to 10 minutes, arrange separately on a platter, and serve immediately.
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SALT AND SUGAR PICKLES – LEITE'S CULINARIA
From leitesculinaria.com
5/5 (2)Total Time 15 minsCategory AppetizersCalories 73 per serving
- Arrange the vegetables and fruit in separate bowls. There should be about 1 1/2 cups of each kind.
- Halve the radishes and slice them into thin wedges. Cut the daikon radishes crosswise into slices about 1/8-inch thick. Cut the cucumbers crosswise into slices about 1/4-inch thick. Remove the rind of the watermelon and cut the fruit into slices 1/8-inch thick and then into 2-inch wedges.
- In a small bowl, combine the salt and sugar. Sprinkle 1/2 teaspoon of the mixture over each ingredient and toss. Let the pickles stand for 5 to 10 minutes.
- Arrange the vegetables in separate dishes or on a platter and serve immediately. Originally published April 22, 2010.
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- What Is Pickling? Pickling is a method for preserving foods by packing them in vinegar, water, salt, and sometimes sugar. When you pickle a food, you lower its pH before processing it with boiling water or steam canning.
- Pros of Pickling. Along with the flavor punch they pack, pickled foods come with a host of health benefits, too. The vinegar in the brine can help stop blood sugar spikes.
- Pickling Prep. For fermented foods, you’ll need jars with lids, wooden or plastic utensils (metal can mess with the pickling process), and a large container.
- Picking Good Produce. You want to choose super fresh fruits and veggies within 24 hours of picking. Get an accurate weight of what you’ll be pickling so you use the correct ingredient measurements.
- Salt Fermentation. Salt fermentation is a slightly different type of food preservation that doesn’t use acid. Any old salt won’t do -- you need canning or pickling salt to get it right.
- Pickling Steps. Wash your jars well with soap and warm water. Prep your fruits or veggies by trimming, slicing, or peeling. Add your flavors to the jar.
- Pears. Yep, pickled pears are a thing. You can eat them alone as an appetizer, toss them into a salad, or pair them with a roasted or braised meat dish.
- Peaches. You can make your pickled peaches sweeter and more syrupy than other pickled fruits and spoon them over ice cream or serve them with cookies for a tasty dessert.
- Sweet Green Tomatoes. Add onions in with your green tomato pickling jar to make a tasty treat to eat on toast, mix in a potato salad, or slide into a sandwich.
- Hot Peppers. The key to this feisty fare is to “blister” or broil the peppers before pickling. Keep small peppers whole and half or quarter larger ones.
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