Read Online Pickled: From Curing Lemons to Fermenting Cabbage, the Gourmand's Ultimate Guide to the World of Pickling by Kelly Carrolata - Free Book Online
Authors: Kelly Carrolata
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over top and leaving 1 ⁄ 2 -inch headspace.
Add tops; process 10 minutes in hot water bath. These peaches can last for a year under cold conditions.
Peaches had their beginning in China, where they were favored by the royal family. They appear in Chinese writings dating to the tenth century B.C.E . Peaches traveled with Persian merchants, who introduced them to Europe. Peaches were one of the fruits brought to America by the Spanish in the seventeenth century.
SPICED ORANGE RINGS
These look beautiful in a gift basket, and they taste great, too!
YIELDS 4 PINTS
6 large oranges
1 1 ⁄ 2 cups granulated sugar
1 1 ⁄ 2 cups white vinegar
4 (2-inch) cinnamon sticks
2 teaspoons whole cloves
1 teaspoon whole allspice berries
Wash oranges. Cut into 1 ⁄ 4 -inch slices; seed.
Place oranges in a heavy pan; cover with cold water. Heat to boiling. Lower heat; simmer until fruit is tender, about 45 minutes. Drain in a colander.
Heat sugar, vinegar, cinnamon, cloves, and allspice berries until boiling. Add orange rings a few at a time; cook at a moderate boil until rings are tender and clear, about 15 minutes.
Remove the orange slices and the whole spices from the syrup. Pack orange slices in sterilized pint jars, leaving 1 ⁄ 4 -inch headspace. Divide spices evenly between 4 jars.
Ladle hot syrup over orange slices, leaving 1 ⁄ 4 -inch headspace. Wipe rims; cap and seal.
Process in water-bath canner 10 minutes. The canned oranges will keep for up to a year. As always, keeping them in a cold place will prolong their shelf life.
It was 1493 when Christopher Columbus brought orange seeds to Haiti; they eventually made it from Haiti into Florida in the early sixteenth century. The most popular oranges are sweet oranges, which come in navel, Valencia, Persian, and blood orange varieties.
PRESERVED LEMONS
Preserving lemons does magical things to their flavor. Take the preserved skin of the lemons, chop it finely, and add it to Mediterranean or Middle Eastern dishes. Much as in sauerkraut or kimchi, these pickles are cured only in salt—the liquid from the lemons does the rest
.
YIELDS APPROXIMATELY 1 QUART
8 large lemons, or 10 Meyer lemons
1 ⁄ 2 cup pickling or canning salt
4–5 sprigs fresh rosemary
1 ⁄ 2 teaspoon whole black peppercorns (optional)
Cut each lemon open by making two intersecting cuts 3 ⁄ 4 of the way through the fruit. You should be able to open the lemon up like a flower petal.
Generously coat all the surfaces of the lemons with the pickling salt.
Place the lemons into a sterilized quart-sized glass jar, compressing them as you go. You’re aiming to create a substantial amount of lemon juice in the jar, so don’t handle them delicately.
Add more salt and lemon juice to cover, if necessary. Add the rosemary sprigs and the peppercorns, if using.
Cap the jar, and allow it to stay at room temperature for two days before moving it to the refrigerator. Let the lemons soften for 3 weeks, occasionally shaking the jar to make sure that the juice reaches all of the lemons.
To use, remove a lemon, rinse the salt off, and then utilize the skin in your recipe. The lemons will keep in the jar for 4–6 months.
PICKLED LIMES
Pickled limes are one of the easier fruit pickles to make, similar to preserved lemons. Pickled limes can also be a spicy pickle, which is a staple of some South Asian cuisines
.
YIELDS APPROXIMATELY 1 PINT
1 quart water
1 ⁄ 2 cup pickling or canning salt
6 medium limes, cut into quarters
In a medium saucepan, bring the water to a boil. Meanwhile, sterilize your canning jar(s).
Once the water is boiling, add the pickling salt, and stir to dissolve. Once the salt is no longer visible, shut off the heat and allow the brine to cool slightly
Pack the limes down into your sanitized jar, adding the rest of the ingredients. Pour the brine over the limes and make sure that they are totally submerged before you cap the jar.
Cap the
Add tops; process 10 minutes in hot water bath. These peaches can last for a year under cold conditions.
Peaches had their beginning in China, where they were favored by the royal family. They appear in Chinese writings dating to the tenth century B.C.E . Peaches traveled with Persian merchants, who introduced them to Europe. Peaches were one of the fruits brought to America by the Spanish in the seventeenth century.
SPICED ORANGE RINGS
These look beautiful in a gift basket, and they taste great, too!
YIELDS 4 PINTS
6 large oranges
1 1 ⁄ 2 cups granulated sugar
1 1 ⁄ 2 cups white vinegar
4 (2-inch) cinnamon sticks
2 teaspoons whole cloves
1 teaspoon whole allspice berries
Wash oranges. Cut into 1 ⁄ 4 -inch slices; seed.
Place oranges in a heavy pan; cover with cold water. Heat to boiling. Lower heat; simmer until fruit is tender, about 45 minutes. Drain in a colander.
Heat sugar, vinegar, cinnamon, cloves, and allspice berries until boiling. Add orange rings a few at a time; cook at a moderate boil until rings are tender and clear, about 15 minutes.
Remove the orange slices and the whole spices from the syrup. Pack orange slices in sterilized pint jars, leaving 1 ⁄ 4 -inch headspace. Divide spices evenly between 4 jars.
Ladle hot syrup over orange slices, leaving 1 ⁄ 4 -inch headspace. Wipe rims; cap and seal.
Process in water-bath canner 10 minutes. The canned oranges will keep for up to a year. As always, keeping them in a cold place will prolong their shelf life.
It was 1493 when Christopher Columbus brought orange seeds to Haiti; they eventually made it from Haiti into Florida in the early sixteenth century. The most popular oranges are sweet oranges, which come in navel, Valencia, Persian, and blood orange varieties.
PRESERVED LEMONS
Preserving lemons does magical things to their flavor. Take the preserved skin of the lemons, chop it finely, and add it to Mediterranean or Middle Eastern dishes. Much as in sauerkraut or kimchi, these pickles are cured only in salt—the liquid from the lemons does the rest
.
YIELDS APPROXIMATELY 1 QUART
8 large lemons, or 10 Meyer lemons
1 ⁄ 2 cup pickling or canning salt
4–5 sprigs fresh rosemary
1 ⁄ 2 teaspoon whole black peppercorns (optional)
Cut each lemon open by making two intersecting cuts 3 ⁄ 4 of the way through the fruit. You should be able to open the lemon up like a flower petal.
Generously coat all the surfaces of the lemons with the pickling salt.
Place the lemons into a sterilized quart-sized glass jar, compressing them as you go. You’re aiming to create a substantial amount of lemon juice in the jar, so don’t handle them delicately.
Add more salt and lemon juice to cover, if necessary. Add the rosemary sprigs and the peppercorns, if using.
Cap the jar, and allow it to stay at room temperature for two days before moving it to the refrigerator. Let the lemons soften for 3 weeks, occasionally shaking the jar to make sure that the juice reaches all of the lemons.
To use, remove a lemon, rinse the salt off, and then utilize the skin in your recipe. The lemons will keep in the jar for 4–6 months.
PICKLED LIMES
Pickled limes are one of the easier fruit pickles to make, similar to preserved lemons. Pickled limes can also be a spicy pickle, which is a staple of some South Asian cuisines
.
YIELDS APPROXIMATELY 1 PINT
1 quart water
1 ⁄ 2 cup pickling or canning salt
6 medium limes, cut into quarters
In a medium saucepan, bring the water to a boil. Meanwhile, sterilize your canning jar(s).
Once the water is boiling, add the pickling salt, and stir to dissolve. Once the salt is no longer visible, shut off the heat and allow the brine to cool slightly
Pack the limes down into your sanitized jar, adding the rest of the ingredients. Pour the brine over the limes and make sure that they are totally submerged before you cap the jar.
Cap the
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