Tag Archives: pickled

Garlicky Pickled Scallions

A perfect pickled produce for plentiful pairings.

Another one fresh from the fields, this CSA bumper crop works great on sandwiches, chopped up on a hot dog, as a side for BBQ. You know, whatever. Yes we need to learn how to pickle things properly so they last longer but for now stop complaining and just enjoy the fact that we’ve given you yet another brilliant idea that will make you look epicurean in front of your friends.

Equipment Needed: 3 QT Pot with Lid, Wooden Spoon or Whisk, Chef’s Knife, Cutting Board, Measuring Cup

Serving Suggestion: Family Style

Servings: 12 ish

Suggested Wine Pairing: Whatever you’re drinking

Suggested Beer Pairing: Whatever you’re drinking

Ingredients:

  • 2 bunches scallions (about $2/bunch)
  • 5 cloves of garlic ($2.99/lb)
  • 1 lemon ($0.50/each)
  • 1 C white vinegar ($2.89/12 oz)
  • 1 C sugar ($2.39/2 lb box)
  • 2 TBSP coarse kosher salt ($2.29/48 oz box)
  • 1 TSP black peppercorns ($3.69/2.25 oz)
  • 1 C water (free)

Preparation:

  • Mix the sugar, vinegar, salt and water in your pot.
  • Cut the root end off your scallions and cut the green leaves off at the point where the stalk starts to turn that light green/white. Pull off the outer layer as it’s usually pretty grungy and wash those puppies thoroughly. Slice them in half lengthwise and set them aside.

Watch your fingers as you slice the scallions down the center.

  • Put your pot over high heat and bring it to a boil. While it’s coming to temperature peel and smash your garlic cloves. Also, cut out a quarter of a lemon and set it aside.

Crush the garlic cloves for maximum flavor diffusion in the pickled mix.

  • Once the vinegar mixture starts boiling add the scallions, garlic, lemon wedge and peppercorns. Stir everything around to make sure it gets coated in the pickling liquid and remove the pot from the heat. Cover the whole lot and let it sit until it comes to room temperature. Store it in an airtight container and refrigerate for at least an hour before serving. Use it to top sandwiches, as an accent for salads, or just an acidic side for fatty dishes.

Golden Beet Relish

A golden accompaniment for anything that needs a multi-flavor kick.

Our CSA is starting to yield more root vegetables and with cold weather coming we’re in a food preservation mode. Quick pickling allows us to get a solid month out of fresh veggies and gives us an excuse to try new combinations for side dishes and potential condiments. The sweet, earthy flavor of the beets along with the vinegary kick make this recipe a great complement to poultry dishes and in any situation you’d normally reach for a gherkin.

Equipment Needed: 2 QT Pot with Lid, Wooden Spoon or Whisk, Chef’s Knife, Cutting Board, Measuring Cup

Serving Suggestion: Family Style

Servings: 12 ish

Suggested Wine Pairing: Whatever you’re drinking

Suggested Beer Pairing: Whatever you’re drinking

Ingredients:

  • 3 large beets ($0.99/lb)
  • 2 scallions (about $2/bunch)
  • 1 clove of garlic ($2.99/lb)
  • 1 TBSP ground mustard ($3.49/3 oz)
  • 1 C apple cider vinegar ($2.89/32 oz)
  • 1 C sugar ($2.39/2 lb box)
  • 1 TSP black peppercorns ($3.69/2.25 oz)
  • 1 C water (free)

Preparation:

  • Cut the scallions into thin discs, crosswise

Add a little bite and some extra crunch with scallions.

  • Mix the sugar, vinegar, mustard and water in your pot and put over high heat, bringing it to a boil.
  • While the brew is bubbling, peel your beets and slice them carefully with your mandoline or chef’s knife. Take the beet discs and slice them further into little batons (about 1/8th of an inch wide or less). Peel and halve the garlic.
  • Once the vinegar mixture starts to boil add the garlic, scallions and beets. Stir everything together, remove the pot from the heat, cover and let it sit until it comes to room temperature. Store it in an airtight container and refrigerate for at least an hour before serving.

Drop those sweet, earthy slices into the vinegar bath.

Quick Pickled Beets

 

Little red discs of delicious.

 

This recipe was also the result of the same bored Saturday as the Peppery Pickled Carrots. Good by themselves, on chicken or turkey sandwiches, salads, go nuts. For an interesting twist, try using golden beets with apple cider vinegar.

Equipment Needed: 2 QT Pot with Lid, Wooden Spoon or Whisk, Chef’s Knife, Cutting Board, Measuring Cup

Serving Suggestion: Family Style

Servings: 12 ish

Suggested Wine Pairing: Whatever you’re drinking

Suggested Beer Pairing: Whatever you’re drinking

Ingredients:

  • 3 large beets ($0.99/lb)
  • 1 clove of garlic ($2.99/lb)
  • 1 TBSP ground mustard ($3.49/3 oz)
  • 1 C red wine vinegar ($2.89/12 oz)
  • 1 C sugar ($2.39/2 lb box)
  • 1 TSP black peppercorns ($3.69/2.25 oz)
  • 1 C water (free)

Preparation:

  • Mix the sugar, vinegar, mustard and water in your pot and put over high heat, bringing it to a boil.

Mustard tames the sweetness of the beets a bit with a nice tanginess.

  • While the brew is bubbling, peel your beets and slice them carefully with your mandoline or chef’s knife. Peel and halve the garlic.

We'll say it again, use your hand guard and save your fingers.

  • Just as the vinegar mixture starts to boil add the garlic and let it go for another minute. Stir in your beets, remove the pot from the heat, cover and let it sit until it comes to room temperature. Store it in an airtight container and refrigerate for at least an hour before serving.


Peppery Pickled Carrots



Peter picked a peck of pickled...carrots.

We got bored on a random Saturday and decided to see what would make a tasty quick pickle. As it turns out, carrots with a couple chili peppers does the trick quite nicely. Note that if you’re expecting something salty and sour like a traditional pickle you won’t find it here; these are sweeter-style pickles for lazy people. Feel free to spend all day sanitizing and boiling things over a hot stove if you want the other thing. Yeah, that’s what we thought.

Equipment Needed: 2 QT Pot with Lid, Wooden Spoon or Whisk, Chef’s Knife, Cutting Board, Measuring Cup, Airtight Container with Lid (e.g., Mason Jar or Swing Top Jar)

Serving Suggestion: Family Style

Servings: 12 ish

Suggested Wine Pairing: Whatever you’re drinking

Suggested Beer Pairing: Whatever you’re drinking

Ingredients:

  • 1 lb. baby carrots ($1.99/lb)
  • 2 cloves of garlic ($2.99/lb)
  • 1 jalapeño pepper ($1.99/lb)
  • 2 serrano peppers ($1.99/lb)
  • 1 C apple cider vinegar ($2.79/32 oz)
  • 1 C sugar ($2.39/2 lb box)
  • 1 1/2 TSP black peppercorns ($3.69/2.25 oz)
  • 1 C water (free)

Preparation:

  • Mix the sugar, vinegar and water in your pot and put over high heat, bringing it to a boil.
  • While the brew is bubbling, peel and halve the garlic. Wash and halve the peppers; leave the seeds for more heat and remove them for less.

Serranos walk a very fine (and excellent) line between heat and flavor.

  • Just as the vinegar mixture starts to boil add the garlic and peppers and let it go for another minute. Then throw in the carrots, remove the pot from the heat, cover and let it sit until it comes to room temperature. Throw the mix into your airtight container with a healthy dose of peppercorns and refrigerate it for at least an hour before serving.

Peppercorns at the end bring another layer of flavor to the party.

Pickled Red Onions

The a delicious homemade topping; sandwich not included.

Using a simple variation of the pickling recipe as our pickled green beans, we enter into the realm of condiments with these deliciously sweet red onions. Use them as a to top sandwiches, hot dogs, hamburgers or as a side for chicken or steak.

Equipment Needed: 2 QT Pot with Lid, Wooden Spoon or Whisk, Chef’s Knife, Cutting Board, Measuring Cup

Serving Suggestion: Depends on how you’re using it

Servings: 12 ish

Suggested Wine Pairing: Whatever you’re drinking

Suggested Beer Pairing: Whatever you’re drinking

Ingredients:

  • 2 medium red onions ($1.50/lb)
  • 2 cloves of garlic ($2.99/lb)
  • 1 jalapeño ($1.99/lb)
  • 3/4 C rice vinegar ($2.79/12 oz)
  • 3/4 C sugar ($2.39/2 lb box)
  • 3/4 C water (free)

Preparation:

  • Mix the sugar, vinegar and water in your pot and put over high heat, bringing it to a boil.

Raw sugar provides a richer sweetness than regular granulated sugar...if you're into that kind of thing.

  • While the brew is bubbling, peel and quarter your onions, slice them very thinly, less than 1/8th of an inch if you can. Peel and smash the garlic; halve the jalapeño and remove the seeds.

Slice thinly so the vinegar mixture soaks in easier.

  • Just as the vinegar mixture starts to boil add the garlic and half of the jalapeño and let it go for another minute. Then toss in your onions, remove the pot from the heat, cover and let it sit until it comes to room temperature. Throw them in an airtight container and refrigerate for up to a month.

Bring just the right amount of heat with a half. Add the other half if you're feeling adventurous.

Spicy Pickled Green Beans

Snappy, spicy and just plain delicious.

We love pickles: McClure’s, Brooklyn Brine Co.,  hell, even a classic Vlassic will do the trick sometimes. But once we actually bothered trying to pickle something on our own we were hooked and will most likely be eating nothing but preserved, vinegary veggies for the rest of the summer and into the fall. This method is so quick and easy you’ll wonder why you’ve waited as long as we have to give it a shot. While the results don’t last as long as traditional canning, you can keep them in the fridge for up to a month (though you most likely won’t have to worry about leftovers).

Equipment Needed: 2 QT Pot with Lid, Wooden Spoon or Whisk, Colander, Chef’s Knife, Cutting Board

Serving Suggestion: Family Style

Servings: 4-6ish

Suggested Wine Pairing: Whatever you’re drinking

Suggested Beer Pairing: Whatever you’re drinking

Ingredients:

  • 1/2 lb fresh green beans (about $1.50/lb)
  • 1/2 C rice vinegar ($2.79/12 oz)
  • 1/2 C sugar ($2.39/2 lb box)
  • 1/2 C water (free)
  • 1 large clove garlic ($1.99/lb)
  • 1/2 TBSP crushed red pepper ($1/8 oz jar)

Preparation:

  • Be sure to rinse your beans thoroughly and snap off the ends, they’re stringy and tough.

Off with their ends!

  • Peel the garlic clove and cut it in half.
  • Mix all of the ingredients except the beans and garlic and bring to a boil.

Stir everything together well so the sugar dissolves.

  • Once your slurry is bubbling away toss the veggies in, cover and take it off the stove. Let it come to room temperature and then pop it in the fridge.

Put a lid on it and let the juices work their magic.

  • Serve cold as an appetizer or as a replacement whenever you’d normally have a pickle (goes great with BBQ, hot dogs and hamburgers)