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 Page A
Authors: Kelly Carrolata
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jar, and allow it to stay at room temperature for two days before moving it to the refrigerator. Let the limes soften for at least a week. To use them, rinse off the salt, and then either dice the flesh or use the skins to add deep flavor to a number of dishes.
CANNED APPLES
Pickled apples are wonderful in cold weather—they seem to capture all of the warm essence of a crisp fall day, but with an underlying tartness from the pickling solution. Truly gourmet territory
.
YIELDS APPROXIMATELY 1 QUART
8 medium-sized firm apples
1 cup apple cider vinegar
1 ⁄ 2 cup red wine vinegar
1 ⁄ 2 cup white vinegar
3 1 ⁄ 2 cups sugar
1 tablespoon cloves
1 tablespoon allspice berries
1 stick cinnamon
Clean, peel, and quarter the apples, removing the core and the seeds.
Heat the vinegars and sugar in a medium saucepan to a rolling boil. Add the loose spices. (You may tie the spices in a small cheesecloth pouch for easier removal.)
Add the quartered apples to the pickling mixture. Turn down the heat to a straight simmer, and cook until the apples are quite tender and easily pierced with the tip of a knife, approximately 10 minutes.
Remove the apples to a sterile quart-sized glass jar.
Continue cooking the vinegar mixture down until it takes the consistency of a syrup. Pour the mixture over the apples in the jar. Cap and refrigerate, using the apples within a few weeks.
QUICK-PICKLED PLUMS
These plums are pickled with a sweet and spicy mixture of vinegar and warming spices. They are a fantastic accompaniment to any grilled meat, with their sweet and sour flavor profile. This recipe is designed to be used within a week or so. If you’d like your pickles to last longer, process the jars in a boiling water bath for 10 minutes
.
YIELDS APPROXIMATELY 1 QUART
8 firm plums, any variety
1 cup red wine vinegar
1 cup apple cider vinegar
2 cups water
2 cups sugar
2 teaspoons whole cloves
1 teaspoon allspice berries
Slice plums into wedges or dice them into large rectangles. Place them into a sterilized quart-sized canning jar.
In a medium saucepan, bring the vinegars, water, and sugar to a boil, making sure the sugar is fully dissolved. Once the liquid reaches a boil, add the cloves and allspice berries (you may use a small cheesecloth bag to keep the seasonings together). Simmer for 5 minutes.
Remove the allspice and cloves, and then pour the hot liquid over the plums in the canning jars. Cool mixture to room temperature before covering and placing in the fridge. Allow the flavors to mingle overnight. Use the plums within a week or two.
REFRIGERATOR HERRING
This is a common side dish and snack in Scandinavia during Christmas and midsummer celebrations
.
YIELDS 2 POUNDS
2 pounds salt herring fillets
3 ⁄ 4 cup water
1 ⁄ 2 cup white vinegar
1 ⁄ 3 cup red wine vinegar
1 bay leaf
1 ⁄ 4 teaspoon black peppercorns
1 ⁄ 4 teaspoon whole allspice berries
1 ⁄ 4 teaspoon dill seeds
1 ⁄ 2 cinnamon stick
1 ⁄ 3 cup granulated sugar
1 red onion
Soak fillets in water in refrigerator 6 hours; change water and soak 6 hours more. Rinse and slice into bite-sized pieces.
In a saucepan, combine remaining ingredients except onion; boil for 5 minutes, stirring regularly.
Slice onion; layer into jars with fish.
Add pickling mixture and cap. Let age about 1 week before serving. Use within 3 weeks.
Herrings live in temperate shallow waters in the North Atlantic. The term “a red herring” came about because of the potent smell of red herrings. Fox hunters could divert their competition by dragging herring across the good trail, confusing the opponents’ hounds.
SAUER BRATEN
This pickled beef is traditionally served with potatoes, dumplings, or cabbage
.
YIELDS 4 POUNDS
MARINADE
1 cup red wine
1 cup red wine vinegar
2 cups water
1 onion, sliced
1 tablespoon crushed peppercorn
1 tablespoon crushed juniper berries
2 bay leaves
1
CANNED APPLES
Pickled apples are wonderful in cold weather—they seem to capture all of the warm essence of a crisp fall day, but with an underlying tartness from the pickling solution. Truly gourmet territory
.
YIELDS APPROXIMATELY 1 QUART
8 medium-sized firm apples
1 cup apple cider vinegar
1 ⁄ 2 cup red wine vinegar
1 ⁄ 2 cup white vinegar
3 1 ⁄ 2 cups sugar
1 tablespoon cloves
1 tablespoon allspice berries
1 stick cinnamon
Clean, peel, and quarter the apples, removing the core and the seeds.
Heat the vinegars and sugar in a medium saucepan to a rolling boil. Add the loose spices. (You may tie the spices in a small cheesecloth pouch for easier removal.)
Add the quartered apples to the pickling mixture. Turn down the heat to a straight simmer, and cook until the apples are quite tender and easily pierced with the tip of a knife, approximately 10 minutes.
Remove the apples to a sterile quart-sized glass jar.
Continue cooking the vinegar mixture down until it takes the consistency of a syrup. Pour the mixture over the apples in the jar. Cap and refrigerate, using the apples within a few weeks.
QUICK-PICKLED PLUMS
These plums are pickled with a sweet and spicy mixture of vinegar and warming spices. They are a fantastic accompaniment to any grilled meat, with their sweet and sour flavor profile. This recipe is designed to be used within a week or so. If you’d like your pickles to last longer, process the jars in a boiling water bath for 10 minutes
.
YIELDS APPROXIMATELY 1 QUART
8 firm plums, any variety
1 cup red wine vinegar
1 cup apple cider vinegar
2 cups water
2 cups sugar
2 teaspoons whole cloves
1 teaspoon allspice berries
Slice plums into wedges or dice them into large rectangles. Place them into a sterilized quart-sized canning jar.
In a medium saucepan, bring the vinegars, water, and sugar to a boil, making sure the sugar is fully dissolved. Once the liquid reaches a boil, add the cloves and allspice berries (you may use a small cheesecloth bag to keep the seasonings together). Simmer for 5 minutes.
Remove the allspice and cloves, and then pour the hot liquid over the plums in the canning jars. Cool mixture to room temperature before covering and placing in the fridge. Allow the flavors to mingle overnight. Use the plums within a week or two.
REFRIGERATOR HERRING
This is a common side dish and snack in Scandinavia during Christmas and midsummer celebrations
.
YIELDS 2 POUNDS
2 pounds salt herring fillets
3 ⁄ 4 cup water
1 ⁄ 2 cup white vinegar
1 ⁄ 3 cup red wine vinegar
1 bay leaf
1 ⁄ 4 teaspoon black peppercorns
1 ⁄ 4 teaspoon whole allspice berries
1 ⁄ 4 teaspoon dill seeds
1 ⁄ 2 cinnamon stick
1 ⁄ 3 cup granulated sugar
1 red onion
Soak fillets in water in refrigerator 6 hours; change water and soak 6 hours more. Rinse and slice into bite-sized pieces.
In a saucepan, combine remaining ingredients except onion; boil for 5 minutes, stirring regularly.
Slice onion; layer into jars with fish.
Add pickling mixture and cap. Let age about 1 week before serving. Use within 3 weeks.
Herrings live in temperate shallow waters in the North Atlantic. The term “a red herring” came about because of the potent smell of red herrings. Fox hunters could divert their competition by dragging herring across the good trail, confusing the opponents’ hounds.
SAUER BRATEN
This pickled beef is traditionally served with potatoes, dumplings, or cabbage
.
YIELDS 4 POUNDS
MARINADE
1 cup red wine
1 cup red wine vinegar
2 cups water
1 onion, sliced
1 tablespoon crushed peppercorn
1 tablespoon crushed juniper berries
2 bay leaves
1
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