Pickled: From Curing Lemons to Fermenting Cabbage, the Gourmand's Ultimate Guide to the World of Pickling by Kelly Carrolata Read Free Book Online
Authors: Kelly Carrolata
jalapeño peppers, washed
2 1 ⁄ 2 cups water
2 1 ⁄ 2 cups white vinegar
3 tablespoons pickling or canning salt
1 tablespoon sugar
4 garlic cloves, peeled and thinly sliced
2 tablespoons coriander seeds
2 tablespoons black peppercorns
2 bay leaves
With a small paring knife, poke each pepper 2 or 3 times, creating small slits for the brine to seep in. Put peppers in a large, clean glass preserving jar or several smaller ones.
In a nonreactive saucepan, combine all remaining ingredients and bring to a boil. Reduce heat and let simmer for 2 minutes.
Remove brine from heat and pour over peppers. Screw the lids onto the jars and let cool.
When peppers are cool, put jars in the refrigerator and let sit for several days. You can eat them after just a few days, but they will taste better if you let them sit for at least a week. The peppers will keep for up to a month.
SALT-CURED THAI CHILIES
This simple recipe works best with fresh red chilies because the salt preserves their bright color and makes them especially striking. Feel free to use whatever kind of chilies you like, and consider adding other vegetables to the mix
.
YIELDS 40–50 THAI CHILIES
1 pound fresh red Thai chilies
1 ⁄ 3 cup kosher salt
Make sure your chilies are thoroughly dried. Cut off the stems and tips and roughly chop them, keeping the seeds. It’s a good idea to wear gloves for this task to avoid chili burns, as you’ll be handling quite a few chilies.
Place the chopped chilies in a large bowl. Add the salt and mix thoroughly.
Place chilies in a large, clean glass jar or several smaller ones. Feel free to pack them to the top, as they will shrink in size. Fill in any excess space at the top with more salt.
Screw lids on tightly and leave in a cool place for 2 weeks before using. Once opened, store chilies in the refrigerator for a month.
SPICY DILLS
A hotter take on the classic American dill pickle. Feel free to turn up the heat as you like. These spicy pickles go great with craft beer and a well-marbled hamburger, as long as your guests like heat!
YIELDS 48 PICKLES
12 pickling cucumbers, cut lengthwise into quarters
2 serrano peppers, thinly sliced
2 cups white vinegar
1 1 ⁄ 2 cups water
1 tablespoon coriander seeds
1 tablespoon black peppercorns
1 teaspoon fennel seeds
1 teaspoon crushed red chili pepper flakes
1 bunch dill, roughly chopped
Combine all ingredients except dill in a large bowl. Stir and let sit at room temperature for at least 2 hours.
Divide dill evenly into 2 or 3 jars. Divide cucumber spears evenly into jars as well.
Pour pickling liquid over cucumber spears.
Screw lids on and store in the refrigerator for 2 days before using. These refrigerator pickles will keep for at least a week or two.
CHOW CHOW
This sweet and spicy relish is a Southern favorite. Try it on hamburgers, hot dogs, or alongside a meal with mashed potatoes
.
YIELDS 8 CUPS
1 ⁄ 2 head green cabbage, thinly shredded
10 jalapeño peppers, finely chopped (take out seeds and ribs for less heat)
3 red bell peppers, seeded and chopped
3 green bell peppers, seeded and chopped
3 green tomatoes, chopped
2 sweet onions, chopped
1 ⁄ 3 cup pickling or canning salt
2 cups white vinegar
1 cup sugar
2 teaspoons celery seeds
2 teaspoons fennel seeds
2 teaspoons mustard seeds
2 teaspoons turmeric
In a large bowl, combine cabbage, jalapeños, peppers, tomatoes, and onions. Add the salt and stir well to combine. Cover and refrigerate for 6–8 hours, then rinse and drain well in a colander.
Put the vegetables into a large Dutch oven. Add the vinegar, sugar, celery seeds, fennel seeds, mustard seeds, and turmeric. Bring to a boil, reduce heat, and simmer until vegetables are tender but not falling apart, about 1 hour.
Remove vegetables from the brine, and let cool. Place in jars and store in the refrigerator. Chow Chow will keep for at least a few weeks.
Chow Chow is mainly known
2 1 ⁄ 2 cups water
2 1 ⁄ 2 cups white vinegar
3 tablespoons pickling or canning salt
1 tablespoon sugar
4 garlic cloves, peeled and thinly sliced
2 tablespoons coriander seeds
2 tablespoons black peppercorns
2 bay leaves
With a small paring knife, poke each pepper 2 or 3 times, creating small slits for the brine to seep in. Put peppers in a large, clean glass preserving jar or several smaller ones.
In a nonreactive saucepan, combine all remaining ingredients and bring to a boil. Reduce heat and let simmer for 2 minutes.
Remove brine from heat and pour over peppers. Screw the lids onto the jars and let cool.
When peppers are cool, put jars in the refrigerator and let sit for several days. You can eat them after just a few days, but they will taste better if you let them sit for at least a week. The peppers will keep for up to a month.
SALT-CURED THAI CHILIES
This simple recipe works best with fresh red chilies because the salt preserves their bright color and makes them especially striking. Feel free to use whatever kind of chilies you like, and consider adding other vegetables to the mix
.
YIELDS 40–50 THAI CHILIES
1 pound fresh red Thai chilies
1 ⁄ 3 cup kosher salt
Make sure your chilies are thoroughly dried. Cut off the stems and tips and roughly chop them, keeping the seeds. It’s a good idea to wear gloves for this task to avoid chili burns, as you’ll be handling quite a few chilies.
Place the chopped chilies in a large bowl. Add the salt and mix thoroughly.
Place chilies in a large, clean glass jar or several smaller ones. Feel free to pack them to the top, as they will shrink in size. Fill in any excess space at the top with more salt.
Screw lids on tightly and leave in a cool place for 2 weeks before using. Once opened, store chilies in the refrigerator for a month.
SPICY DILLS
A hotter take on the classic American dill pickle. Feel free to turn up the heat as you like. These spicy pickles go great with craft beer and a well-marbled hamburger, as long as your guests like heat!
YIELDS 48 PICKLES
12 pickling cucumbers, cut lengthwise into quarters
2 serrano peppers, thinly sliced
2 cups white vinegar
1 1 ⁄ 2 cups water
1 tablespoon coriander seeds
1 tablespoon black peppercorns
1 teaspoon fennel seeds
1 teaspoon crushed red chili pepper flakes
1 bunch dill, roughly chopped
Combine all ingredients except dill in a large bowl. Stir and let sit at room temperature for at least 2 hours.
Divide dill evenly into 2 or 3 jars. Divide cucumber spears evenly into jars as well.
Pour pickling liquid over cucumber spears.
Screw lids on and store in the refrigerator for 2 days before using. These refrigerator pickles will keep for at least a week or two.
CHOW CHOW
This sweet and spicy relish is a Southern favorite. Try it on hamburgers, hot dogs, or alongside a meal with mashed potatoes
.
YIELDS 8 CUPS
1 ⁄ 2 head green cabbage, thinly shredded
10 jalapeño peppers, finely chopped (take out seeds and ribs for less heat)
3 red bell peppers, seeded and chopped
3 green bell peppers, seeded and chopped
3 green tomatoes, chopped
2 sweet onions, chopped
1 ⁄ 3 cup pickling or canning salt
2 cups white vinegar
1 cup sugar
2 teaspoons celery seeds
2 teaspoons fennel seeds
2 teaspoons mustard seeds
2 teaspoons turmeric
In a large bowl, combine cabbage, jalapeños, peppers, tomatoes, and onions. Add the salt and stir well to combine. Cover and refrigerate for 6–8 hours, then rinse and drain well in a colander.
Put the vegetables into a large Dutch oven. Add the vinegar, sugar, celery seeds, fennel seeds, mustard seeds, and turmeric. Bring to a boil, reduce heat, and simmer until vegetables are tender but not falling apart, about 1 hour.
Remove vegetables from the brine, and let cool. Place in jars and store in the refrigerator. Chow Chow will keep for at least a few weeks.
Chow Chow is mainly known
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