Quick-pickling is simply cooking vegetables in vinegar, in contrast to traditional pickling methods that require fermentation or canning. Quick pickling is generally done to small pieces of vegetable, such as sliced onion or carrot, as opposed to large pieces like whole cucumbers. The cut vegetables, raw or par-cooked, are exposed to a hot brine of vinegar, sugar, and salt, then left to infuse for a greater or lesser amount of time depending on the vegetable and how it has been cut. Since the vegetables have not been fermented or extensively heat-treated, the pickles are not shelf-stable and need to be stored in the fridge. The specific process changes from vegetable to vegetable, but I always use the following recipe for … Continue reading.
The following post is either going to blow your mind or convince you that I’m stupid.
I don’t eat a lot of relish, but every now and then it goes well with charcuterie, or maybe a steamed wiener on a sweet white bun. For the past few years I’ve been trying to make relish and other condiments like piccalilli by chopping up a bunch of vegetables and canning them with a sweet and sour pickling liquid. I haven’t been entirely happy with the results. Maybe I chopped the cucumbers too coarsely, and the condiment didn’t have the semi-fluid, spreadable consistency I was looking for. Or perhaps, since the chopped vegetables have to be completely submerged in the pickling liquid for … Continue reading.
I’m getting closer to my ideal dill pickle. The quest was especially feverish this fall because I had a bit of Montreal-style smoked meat in my fridge.
Year by year I’ve been making my pickling liquid more and more acidic. I like a sour pickle. This year, I used straight vinegar, without diluting with water. This might sound crazy, but it works. The pickles are a bit too sour immediately after jarring, but let them hang out in the cellar for a month, and they’re prefect. For me, anyways.
I’ve also been engineering the crunch-factor. We all want a very crisp pickle. This year I doused the fresh cucumbers with 5% of their weight in kosher salt, and let them … Continue reading.
This is exactly the kind of delicious, hearty, ingenious, frugal dish I love. While finely chopped condiments like relish, piccalilli, and jam can be canned on their own, larger slices of vegetables like cucumbers, beets, and carrots require an acidic liquid in which to be preserved. The liquid prevents the growth of aerobic pathogens by keeping air away from the vegetables and filling the space with acid, salt, and sugar. Once the vegetables are gone, this delicious liquid can be used in a number of applications.
If this sounds at all gross to you, think about what is in dill pickle juice: water, garlic, black pepper, mustard seed, coriander, bay, cider vinegar, salt, and sugar. The liquid has been cooked … Continue reading.
I come from a land of “refrigerator pickles”: cucumbers steeped in syrupy vinegar and spices, and stored in the fridge through the fall. There is another type of pickle called a lacto-fermented pickle. The idea of producing an acidic pickle with only brine was a revelation.
The procedure couldn’t be simpler. Make a brine of one cup salt in one gallon of water. Cover your chosen vegetables in the chilled brine (most vegetables want to float, so you’ll have to find a way to keep them submerged) and leave for a week at a cool room temperature. This is the only tricky part: the solution must stay below 23°C to prevent the proliferation of harmful bacteria. I don’t have … Continue reading.