9.02.2013

All Pickled Everything

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Pickles rule everything around me. 
Here are the recipes for making some of my favorite quick pickles. 

For all of these pickles, I use the same brine, but infused with a different herbs, spices, potions, and whatnot. I like to pickle things on a whim, so don't be afraid to get weird.

Brine:
1 cup water
1/2 cup vinegar
3 tablespoons sugar
2 1/2 teaspoons kosher salt
Place ingredients in a saucepan and heat until sugar and salt is dissolved.
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Pickled Carrots:
  • - 1 lb whole small carrots, scrubbed, peeled, and trimmed. 
  • - Add 1 tsp coriander seeds, 1 tsp mustard seeds, 1 tsp fennel, and one bay leaf to brine. 

Blanch carrots in a pot of boiling water (1-2 minutes). Drain and place in air tight container. Pour brine over carrots. When brine cools, store in refrigerator for at least 4 hours.

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  • Pickled Radishes:
  • - 1 lb assorted radishes, cleaned with tops removed, thinly sliced. 
  • - Add 4 juniper berries, 3 cloves garlic, 4 whole peppercorns, and one bay leaf to brine

  • Place radishes in air tight container. Pour brine over radishes. When brine cools, store jn refrigerator for at least 4 hours.

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  • Pickled Pearl Onions:
  • - 1 lb pearl onions.
  • - Add zest of one lemon and 3 whole cloves, and one bay leaf to brine. 

  • Blanch pearl onions in a pot of boiling water (1-2 minutes). Let cool, then slip off skins. Place in an air tight container and pour in brine. When brine cools, store in refrigerator for at least 4 hours. 





2 comments:

  1. Replies
    1. I want to see all of those jars or yours filled with pickles. GO!

      Also: I was jealous of all the amazing looking radishes and rhubarb you guys had in abundance at the farmers market up there. It's way too hot for that now here, and I probably won't be seeing those again until next spring.

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