The Perfect Pickle Food
THE PERFECT PICKLE
From Judith Ferti'gs Heartland Cookbook. This is perfect for somebody like me that has a few homegrown cucumbers and doesn't want the laborious process of canning. Makes a small batch of just 2 pint size jars.
Provided by gailanng
Categories Vegetable
Time 30m
Yield 2 pints
Number Of Ingredients 7
Steps:
- In a medium saucepan over medium-high heat, combine 1 cup water, vinegar, sugar and salt; bring to a boil. Stir until sugar and salt dissolve, about 2 minutes. Let cool to room temperature, about 15 minutes.
- Divide cucumber spears, garlic and peppercorns between two sterilized pint-sized canning jars. Stuff a dill seed head into the center of each jar. Pour cooled vinegar mixture over jar contents to cover. Screw lids onto jars and refrigerate for at least 24 hours before using. Keeps, refrigerated, for up to 1 year.
Nutrition Facts : Calories 471.3, Fat 0.4, SaturatedFat 0.1, Sodium 1758.2, Carbohydrate 115.2, Fiber 2.1, Sugar 104.2, Protein 2.5
ALL-PURPOSE, FOOLPROOF PICKLE BRINE
Provided by Alex Guarnaschelli
Time 15m
Yield 1 1/2 cups liquid
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 1 cup water to a simmer over medium heat with the vinegar, sugar, salt, coriander, allspice, bay leaf, cinnamon and garlic. Take off the heat and let cool for 5 minutes.
- Pour the warm liquid over the vegetables or fruit and let it cool at room temperature. Cover and refrigerate. Store, covered, in the refrigerator, for 2 to 3 weeks.
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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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