Tag Archives: Pickles & Relishes

Quick Pickled Dill Cauliflower (paleohacks)

1 1/2 c cauliflower
1/2 t sea salt
1/2 t peppercorns
1 large sprig of dill
1/2 c distilled water
1/2 c apple cider vinegar

Place washed, sliced vegetables in a 16 oz Mason jar along with herbs and spices. Heat water over low heat in a saucepan until just boiling, then turn the heat off and stir in the apple cider vinegar. Pour the brine over the vegetables and secure the lid. Allow to cool at room temp. Refrigerate 24 hours before enjoying.

Advertisements

Quick Pickled Dill Radishes (paleohacks)

1 1/2 c radishes, sliced
1/2 t sea salt
1/2 t peppercorns
1 sprig fresh dill
1/2 c distilled water
1/2 c apple cider vinegar

Place washed, sliced vegetables in a 16 oz Mason jar along with herbs and spices. Heat water over low heat in a saucepan until just boiling, then turn the heat off and stir in the apple cider vinegar. Pour the brine over the vegetables and secure the lid. Allow to cool at room temp. Refrigerate 24 hours before enjoying.

Quick Pickled Dill Carrots (paleohacks)

1 medium carrot, sliced into 1/2″ sticks
1/2 t sea salt
1/2 t peppercorns
2 sprigs fresh dill
1/2 c distilled water
1/2 c apple cider vinegar

Place washed, sliced vegetables in a 16 oz Mason jar along with herbs and spices. Heat water over low heat in a saucepan until just boiling, then turn the heat off and stir in the apple cider vinegar. Pour the brine over the vegetables and secure the lid. Allow to cool at room temperature. Refrigerate 24 hours before enjoying.

Quick Pickled Cabbage (paleohacks)

1 1/2 c shredded cabbage
1/2 t sea salt
1/2 t peppercorns
1/2 c distilled water
1/2 c apple cider vinegar
2 T raw honey

Place washed, sliced vegetables in a 16 oz Mason jar along with herbs and spices. Heat water over low heat in a saucepan until just boiling, then turn the heat off and stir in the apple cider vinegar and honey. Pour the brine over the vegetables and secure the lid. Allow to cool at room temp. Refrigerate 24 hours before enjoying.

Quick Pickled Red Onions (paleohacks)

1 small red onion, thinly sliced
¼ t sea salt
1 clove (optional)
½ cup distilled water
½ cup apple cider vinegar
1 T raw honey

Place washed, sliced vegetables in a 16 oz Mason jar along with herbs and spices. Heat water over low heat in a saucepan until just boiling, then turn the heat off and stir in the apple cider vinegar and honey. Pour the brine over the vegetables and secure the lid. Allow to cool at room temp. Refrigerate 24 hours before enjoying.

Quick Pickled Dill Pickles (paleohacks)

1 1/2 c sliced cucumbers
1/4 t sea salt
1/2 t peppercorns
4 – 6 fresh dill sprigs
1/4 t ground mustard seed
1/2 c distilled water
1/2 c apple cider vinegar
2 T raw honey

Place washed, sliced vegetables in a 16 oz Mason jar along with herbs and spices. Heat water over low heat in a saucepan until just boiling, then turn the heat off and stir in the apple cider vinegar and honey. Pour the brine over the vegetables and secure the lid. Allow to cool at room temp. Refrigerate 24 hours before enjoying.

Cauliflower Pickles (mycookinggallery)

3 qts cold water
5 garlic cloves, peeled
1  1″ thick slice fresh ginger
3 1/2 lbs fresh cauliflower, cut into 1 1/2″ florets
1 3/4 c sugar
1 3/4 c Chinese white rice vinegar or distilled vinegar
5 1/2 c cold water
4 t salt

In a large pot, bring the 3 qts water to a boil with the garlic and ginger. Add the cauliflower and blanch for 30 – 45 seconds. Do not overcook. Remove from the heat and run cold water into the pot. Drain. Fill the pot with cold water and let the cauliflower rest in cold water for 15 min then drain. In an oversized glass jar, place the sugar, vinegar, 5 1/2 c water and salt. Stir with a wooden spoon to ensure that the sugar and salt are completely dissolved. Add cauliflower, garlic and ginger. Cover the jar. (A jar with a plastic screw top is preferred. If unavailable place a piece of plastic wrap over the top before closing.) Refrigerate for at least 24 hours before serving. Serve cold. The cauliflower pickles will keep covered and refrigerated, for up to 6 months.

Zucchini Dill Pickles (epicurious)

2 lbs small zucchini (preferably about 4″ or 8″ long), trimmed
4 T coarse sea salt or pickling salt, divided
12 fresh dill sprigs
2 t  yellow or brown mustard seeds
1 t coriander seeds
1 t dill seeds
1/4 t saffron threads
4 garlic cloves, halved
4 red jalapeños or Fresno chiles, split lengthwise
2 1/2 c white wine vinegar
1/4 c sugar

If using 4″ zucchini, halve lengthwise. If using 8″ zucchini, halve crosswise, then quarter lengthwise. Place in a large bowl. Add 2 Ts salt and 4 c ice. Add cold water to cover. Top with a plate to keep submerged. Let sit for 2 hours. Drain; rinse. Divide dill sprigs and next 6 ingredients between 2 clean, hot 1 qt jars; set aside. Bring vinegar, sugar, remaining 2 T salt and 1 1/4 c water to a boil in a large saucepan. Working in batches, add zucchini and cook, stirring occasionally, until khaki in color and slightly pliable, about 2 min. Using tongs, transfer zucchini to jars. Divide hot syrup between jars to cover zucchini, leaving 1/2″ space on top. Wipe rims, seal, and process in a boiling water bath for 10 minutes. Allow at least a week to pickle before eating. Makes 2 quarts.

Easy Marinated Mushrooms (damndeliscious)

1 lb cremini mushrooms
1/4 c olive oil
1/4 c white wine vinegar
1/4 c diced red onion
2 cloves garlic, minced
2 t brown sugar, packed
1/2 t dried oregano
1/2 t whole black peppercorns
1/4 t crushed red pepper flakes (opt)
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
2 T chopped fresh parsley leaves (opt)

In a large pot of boiling salted water, cook mushrooms just until tender, about 3 – 4 min; drain well. In a large bowl, combine mushrooms, olive oil, vinegar, red onion, garlic, sugar, oregano, peppercorns, red pepper flakes and bay leaf; season with salt and pepper, to taste. Transfer to an airtight container and place in the refrigerator for at least 8 hours and up to 5 days. Serve at room temp, garnished with parsley, if desired.

Pickled Cabbage (choosehealthyfood)

Vegetables

1 medium size head red cabbage
2 carrots

Shred the cabbage and carrots. Mix well.

Marinade

2 c boiling water
6 T sugar
2 T salt
1/2 c white wine vinegar or white vinegar
1/3 c vegetable oil

Boil water, add sugar, vinegar and salt and turn the heat off once sugar and salt are dissolved. Do not add oil. Keep oil in a cup and pour it along with marinade. Put cabbage in the 2 – 3 liter (2 – 3 gal) glass jar in layers: first fill out 1/4 of the jar, push cabbage tight and pour 1/4 of the marinade and 1/4 oil. Add another 1/4 of cabbage and carrot mix, push it down and add 1/4 of the marinade and 1/4 of oil again. Repeat 2 more times until the jar is full. Put it in the bottom shelf of refrigerator (usually, it is warmer there.) Ready to eat right away, this marinated sweet and sour cabbage is even tastier in 2 days. Keep refrigerated and enjoy!

Spicy Pickled Cauliflower (theketochef)

1/2 head cauliflower
2/3 c distilled white vinegar
1 T black pepper corns
1 T red pepper flake
1 T oregano
2 c water, roughly
1 T non Iodized salt
1 bay leaf

In a sauce pan, take your pepper corns and 1 T vinegar and let the liquid reduce over medium heat. You should be left with a brown syrupy liquid and your peppercorns, this is called Au Sec and we are extracting the pepper flavor. Once the liquid is au sec, add your remaining spices and let them come to a hard boil. While pickling liquid is coming to temp, break cauliflower into small pieces. Stuff as many pieces of cauliflower into your sterilized jar as possible, followed by boiling pickling liquid. You will most likely have spare liquid just make sure you cover the veg completely. Seal jar and let it come to room temp on the counter, then store in the fridge. It will taste good as soon as it is cold, but after a day or so the flavors really intensify.

Harry and Davids Sweet Pepper Relish (jamiecooksitup)

8 c fresh tomatoes, chopped
4 c red peppers, chopped
3 c onions, chopped
4 – 5 fresh jalapeno pepper, chopped
1 1/2 c pickled jalapeno peppers, chopped (a 24 oz jar works best)
1 1/2 c vinegar (from the can of pickled jalapeno)
1/4 c dried onion
1 T garlic powder
3 T salt
4 c sugar
2 6 oz cans tomato paste

Slice tomatoes in half and chop into small chunks and toss into a large pot. Chop red peppers and onions. Add them to the pot. Wearing rubber gloves, slice the top from the jalapeno then take your knife and scoop out the seeded portion from the middle. If you like a lot of heat you can add some of the seeds. Chop the jalapeno and add them to the pot. Open pickled jalapeno and pour the vinegar/liquid into a measuring cup. You will need 1 1/2 c total, which is just about the amount of liquid in the can. If you don’t have quite enough you can add a bit of regular vinegar to be sure you have the full 1 1/2 c needed. Pour into the pot. Carefully take the pickled jalapeno out of the can (remember your gloves). Slice the tops off and scoop out the seeds. Again, you can leave some of the seeds in if you like a lot of heat. Chop the pickled jalapeno and add them to the pot. Add dried onion, garlic powder and salt. Place pot on the stove top. Give everything a nice stir and bring it to a simmer over medium high heat.  Let it cook for 20 min, stirring occasionally. Add sugar and tomato paste. Stir until the paste has had a chance to become incorporated. Let cook and simmer for about 1 hour or until it has cooked down and become thick like salsa, stirring occasionally. Pour relish into pint jars. Clean the top rim of each jar so you can get a nice seal. Screw on lids and rings. Pour warm water into your water bath canner. Place the jars full of Sweet Pepper Relish into the canner. Bring the water to a boil and place the lid on. Let the jars process (with the water boiling) for 25 min. Carefully remove jars from the canner and sit them out on your counter. Wait til the lids pop. Store in a cool, dry place. Once a jar has been opened keep it in the refrigerator. Mix 1 c Sweet Pepper Relish with 1 8 oz pkg cream cheese and serve with crackers or tortilla chips. Yield: 8 – 9 pints.

Pickled Corn with Red Onions and Cilantro (asouthernsoul)

2 small dried chiles
1 seeded thinly sliced jalapeño
1/4 thinly sliced medium red onion
2 c corn kernels (from about 2 ears)
1/4 c fresh cilantro leaves with tender stems
1/4 c fresh lime juice
1/4 t coarsely ground black pepper
1/2 c white wine vinegar or apple cider vinegar
2 t kosher salt
1 t sugar

Mix first 7 ingredients in a bowl. Place ingredients in a quart size jar. In a small pot bring vinegar, salt, sugar and 3/4 c water to a boil. Pour over corn. (Add water to cover, if needed.) Seal jar. Let cool; chill. Will keep up to 1 month.

Pickled Cherry Tomatoes (Thai Style) (pickledplum)

30 cherry or grape tomatoes
3 T fish sauce
6 T rice vinegar
1/2 t sugar
1 Thai chile, finely chopped

Mix all the ingredients for the marinade in a bowl. Prick the tomatoes a few times using a skewer or toothpick. Put tomatoes in a tupperware container or pickling jar and pour marinade over. Refrigerate for at least a day before eating and for no longer than 4 days ( they will get mushy). Serve as a topping for salads or with fish, chicken or beef.  Note: The marinade is absolutely delicious on its own as well! You can use it as a sauce for meats and fish and eat it with the tomatoes.
 

Vibrant Pickled Easter Eggs (thyhandhathprovided)

 

10 hard-boiled eggs, peeled and rinsed
2 c white vinegar
1 c water
1 c sugar
1 t salt
6 – 7 drops per food coloring (at least three colors)

Combine vinegar, water, sugar and salt in a saucepan. Heat and stir until the sugar has dissolved. Divide vinegar mix between at least 3 jars with lids, reserving a cup. Add food coloring to jars. Add peeled hard boiled eggs, several to each jar. Fill jars with reserved vinegar mix. Cover and refrigerate for several days before serving. They will keep for several months.

Ultimate Classic Kosher Dill Pickle (tiarastantrums)

1/4 c kosher salt
1 t sugar
1 T black peppercorns
1 T coriander seeds
1 T red pepper flakes
3 c white vinegar
3 c water
10 – 12 cucumbers
8 – 10 garlic cloves, smashed
10 dill sprigs

Combine the water, salt, sugar, peppercorns, coriander and red pepper flakes over high heat in a medium saucepan. Bring to a boil and remove from heat. Add the vinegar, stir to combine. Scrub cucumbers to remove any dirt. Remove any tails or pieces of stem and cut in half or quarters or really anyway you like. (Can do quarters, rounds slices and thin slices.) Be sure to sterilize your jars and prepare them for canning. Place 3 – 4 sprigs of dill in each jar, add a couple cloves of smashed garlic and stuff your cut cucumbers in tightly. Make sure your jar is full. Pour the hot brine among the jars, making sure to evenly distribute spices. Close all the jars with the lids snuggly. Place the filled jars in boiling water for 15 min and wait to here the lovely pop.

Virginia’s Pickled Vegetables (virginiawillis)

1 cucumber
1 red onion, halved and thinly sliced
8 c assorted cut vegetables such as carrots, cauliflower florets, green beans, wax beans, and small okra
6 c distilled white vinegar
2 c sugar
3/4 c kosher salt
1 large garlic clove, cut into slivers
1 t mustard seeds
1 t coriander seeds
1 t white peppercorns
4 small red peppers

Prepare an ice-water bath by filling a large bowl with ice and water. Remove alternating stripes of peel from the cucumbers. Set aside. Bring a large pot of salted water to a rolling boil over high heat. Fill a large bowl with ice and water and set aside. Place the 8 c of vegetables in the boiling water and let cook until vibrant in color but still firm, 1 – 2 min. Drain the vegetables well in a colander, and then set the colander with the vegetables in the ice-water bath (to set the color and stop the cooking), making sure the vegetables are submerged. Drain well. Set aside. Place 1/2 the red onion, garlic, mustard seeds, coriander seeds and peppercorns in the bottom of a large sealable bowl or jar. Transfer the blanched vegetables to the jar, layering to alternate the color and texture. Layer in remaining 1/2 onion, cucumber and peppers. Combine vinegar, sugar and salt in a large saucepan over medium-high heat. Cook until the mix comes to just under a boil. Pour mix directly over vegetables and spices. Depending on the size container and the size of the vegetables you may not use all of the vinegar. Allow the mix to cool to room temp. Cover or seal and store refrigerated, stirring occasionally, for at least 48 hours. Serve well-chilled.

Homemade Fermented Spicy Kimchi (healthycompany)

1 head (about 2 lbs) napa (Chinese) cabbage
1/4 c sea salt
4 – 6 scallions, chopped
1/2 lb daikon radish, peeled and cut into thin strips
1 carrot, cut into thin strips
5 – 6 garlic cloves, grated
1/4 – 1/2 c Korean red pepper powder (gochugaru ) to taste
1 t fresh ginger, grated or 1/4 t dried
1 t cane sugar (opt)
2 T fish sauce, (opt but it gives it the characteristic umami flavor)
Cold water, filtered or spring

Cut cabbage lengthwise and remove the core, then chop the remaining cabbage into 1″ strips. Place cabbage into a glass bowl and sprinkle with salt, mixing it together with clean hands. Cover salted cabbage with cold water. Cover with plastic wrap. Let sit at room temp for 4 – 24 hours. You may need to place a weight on top of the cabbage to keep it completely submerged under the brine. Drain brine from the cabbage. Reserve brine. Place remaining ingredients in large bowl and mix together. Add cabbage to bowl and toss with clean hands. Repack cabbage into individual glass jars with lids, packing tightly and adding brine if necessary to cover. Leave about 1″ head space. Close lids. Allow to ferment at room temp 1 – 7 days, depending on your preference. Refrigerate once kimchi is at desired fermentation level. Serves 8. Notes: You can use any vegetables you like for kimchi: cabbage and daikon radish are simply the most commonly used. You can adjust the spice levels up or down for your personal taste, to range anywhere from zero (this would be consistent with sauerkraut) to very spicy. You can also add fresh chilies such as jalapenos or serranos and reduce the amount of chili powder or sauce used. Use salt that is free of iodine and anti-caking agents because they can inhibit fermentation. Only use filtered or spring water free from chlorination because chlorine can inhibit fermentation. You can substitute the Korean red pepper powder with the same amount of hot sauce such as Sriracha if you prefer. The microflora that grow in kimchi thrive on sugar, so adding some to the fermentation process helps to provide “food” for the microbes to eat so they grow and provide you with all of their benefits. For a Vegetarian Version: Substitute fish sauce with either kelp (3/4 t kelp powder in 2 T water) or 2 T red or white miso paste.

Perfect Dill Pickles (somuchtomake)

8 1/2 c water
2 1/4 c white vinegar
1/2 c pickling salt
picking cucumbers (30 – 40 medium or 10 lbs), washed and cut into slices or spears
fresh dill
fresh parsley (opt)
fresh garlic

Prepare your brine by boiling water, vinegar and salt, stirring often. Remove from heat and set aside. In the bottom of each sterilized quart size jar, place a sprig of dill and parsley, and 1 peeled garlic clove. Fill the jars with cucumber slices or spears, turning spears seed-side in if possible. Finish with another sprig of dill, parsley and a garlic clove. Fill water bath canner about half way with water and bring to a simmer on the stove. Use a funnel to pour brine into the stuffed jars, leaving 1/4″ head space. Wipe rims and top with sterilized lids and rings. Place jars in water bath making sure the water reaches just to the top of the neck of the jars. Process in water bath for 15 min avoiding a rolling boil, but maintaining a simmer. Remove jars from water bath and cool on the counter, covering cans with a dish towel. Store in a cool, dark place for at least 3 – 4 weeks before opening. Makes 7 quarts.

Pickled Nasturtium Seeds (Poor Man’s Capers) (decoratorsnotebook)

1 1/3 c fresh nasturtium pods
1 heaping T salt
3/4 c white pickling vinegar
1 t sugar
1 bay leaf

Rinse the nasturtium seeds in cold water to remove any dirt. Place the seeds in a bowl and cover with cold water. Add the salt and stir to dissolve. Allow to sit at room temp for 48 hours. This process mellows the hot peppery flavour. Wash the seeds in cold water to remove the salt then pack into a sterilized glass jar. Put the vinegar and sugar into a saucepan, bring the liquid to a low boil stirring to dissolve the sugar. Carefully pour the vinegar over the nasturtium seeds, ensuring all the seeds are completely covered. Add the bay leaf. Allow to cool before screwing on the lids. Pickled nasturtium seeds will keep for up to 6 months in the fridge.