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 B
Authors: Kelly Carrolata
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teaspoon mustard seeds
1 teaspoon pickling salt
1 teaspoon freshly grated ginger
MEAT
1 (3–4-pound) bottom round
BRAISING SAUCE
1 1 ⁄ 2 tablespoons butter
2 cups red onion, diced
1 1 ⁄ 2 cups diced celery
2 cups diced carrots
4 tablespoons flour
Water, as needed
Place ingredients for marinade in a large saucepan; boil 10 minutes. Cool.
Find a large container that will hold the beef and marinade. Marinate in refrigerator 3 days, turning meat regularly.
Drain meat, straining marinade. Put marinade aside.
In a covered oven dish, heat butter; brown meat on all sides. Roast with the reserved marinade at 350°F for 1 1 ⁄ 4 hours, uncovered.
Meanwhile, toss vegetables lightly in flour; add to the oven dish after 2 hours. Continue cooking the roast for another hour, or until cooked to an internal temperature of 140°F. If the vegetables are browning too quickly, remove them from the roasting pan. If you are in danger of running out of marinade at any point, you may add water to prevent the juices from reducing too much.
Remove the roast from the oven, let rest for 10 minutes, and then serve.
PICKLED SHRIMP
These lightly pickled shellfish make a delightfully different appetizer for a summer party. Serve them with fruit for a refreshing and light first course to a Southern dinner
.
YIELDS APPROXIMATELY 1 QUART
2 pounds fresh shrimp, peeled
4 cloves garlic, peeled
2 white onions, sliced
1 tablespoon peppercorns
1 teaspoon red pepper flakes
1 ⁄ 2 cup apple cider vinegar
1 ⁄ 2 cup white wine vinegar
Fill a large stockpot with cold water and bring to a boil over medium-high heat. Have a large bowl of ice water nearby.
When the water comes to a boil, add the shrimp, and cook until opaque, about 5 minutes. Transfer the shrimp to the ice water to halt the cooking process, and then drain them.
Place the cooled shrimp, along with the garlic, onion, and seasonings, into your sterilized quart-sized canning jar.
Pour the vinegars over the shrimp, cap the jar, and shake gently to mix.
Refrigerate the shrimp at least overnight, and for up to 10 days.
PART III
MEALS
WITH
PICKLES
N ow that you’ve added a number of pickle recipes to your repertoire, it’s time to expand your culinary horizons by utilizing your pickles in the sides, condiments, and entrées that you’ll be making. Improvisation is key in cooking with pickles. Ideally, the strong flavors of your preserved ingredients—whether they’re salty, sour, sweet, or fiery—should work as either a counterpoint or a complement to the tastes of your primary ingredients. There are no right or wrong ways to use your pickles, but it’s important to always taste your food as you’re going along, including your pickles, as this will help you properly balance and season the dish you’re creating. Correctly handled, these dishes will shine with the nuanced but unmistakable taste of pickled ingredients that never overpower the main focus of the recipe. Enjoy, experiment, and have fun!
Hummus with Sweet Minted Eggplant
, see Part III
Condiments, Starters, and Salads
PICKLED ONION SAUCE
This is an intense onion sauce that marries nicely with bratwurst, garlic sausage, and kielbasa. Other herbs worth trying in this blend include cumin, ginger, and allspice
.
YIELDS 3 CUPS
2 chili peppers, seeded and diced
1 cup Sweet Red Onions (see Part II )
10 cloves fresh garlic, peeled
1 1 ⁄ 2 cups white vinegar
1 ⁄ 2 cup sugar
1 tablespoon mustard seeds
1 tablespoon celery seeds
1 ⁄ 2 cup dark beer
1 ⁄ 4 cup dark honey
1 teaspoon pickling or canning salt
Blanch peppers in boiling water for 2 minutes.
Place Sweet Red Onions, peppers, and remaining ingredients in a saucepan; bring to a boil.
Reduce heat; simmer until sauce reduces by 1 ⁄ 4 cup.
Cool; run through a blender or food processor for consistent texture.
Store in freezer-safe containers, leaving space for expansion.
1 teaspoon pickling salt
1 teaspoon freshly grated ginger
MEAT
1 (3–4-pound) bottom round
BRAISING SAUCE
1 1 ⁄ 2 tablespoons butter
2 cups red onion, diced
1 1 ⁄ 2 cups diced celery
2 cups diced carrots
4 tablespoons flour
Water, as needed
Place ingredients for marinade in a large saucepan; boil 10 minutes. Cool.
Find a large container that will hold the beef and marinade. Marinate in refrigerator 3 days, turning meat regularly.
Drain meat, straining marinade. Put marinade aside.
In a covered oven dish, heat butter; brown meat on all sides. Roast with the reserved marinade at 350°F for 1 1 ⁄ 4 hours, uncovered.
Meanwhile, toss vegetables lightly in flour; add to the oven dish after 2 hours. Continue cooking the roast for another hour, or until cooked to an internal temperature of 140°F. If the vegetables are browning too quickly, remove them from the roasting pan. If you are in danger of running out of marinade at any point, you may add water to prevent the juices from reducing too much.
Remove the roast from the oven, let rest for 10 minutes, and then serve.
PICKLED SHRIMP
These lightly pickled shellfish make a delightfully different appetizer for a summer party. Serve them with fruit for a refreshing and light first course to a Southern dinner
.
YIELDS APPROXIMATELY 1 QUART
2 pounds fresh shrimp, peeled
4 cloves garlic, peeled
2 white onions, sliced
1 tablespoon peppercorns
1 teaspoon red pepper flakes
1 ⁄ 2 cup apple cider vinegar
1 ⁄ 2 cup white wine vinegar
Fill a large stockpot with cold water and bring to a boil over medium-high heat. Have a large bowl of ice water nearby.
When the water comes to a boil, add the shrimp, and cook until opaque, about 5 minutes. Transfer the shrimp to the ice water to halt the cooking process, and then drain them.
Place the cooled shrimp, along with the garlic, onion, and seasonings, into your sterilized quart-sized canning jar.
Pour the vinegars over the shrimp, cap the jar, and shake gently to mix.
Refrigerate the shrimp at least overnight, and for up to 10 days.
PART III
MEALS
WITH
PICKLES
N ow that you’ve added a number of pickle recipes to your repertoire, it’s time to expand your culinary horizons by utilizing your pickles in the sides, condiments, and entrées that you’ll be making. Improvisation is key in cooking with pickles. Ideally, the strong flavors of your preserved ingredients—whether they’re salty, sour, sweet, or fiery—should work as either a counterpoint or a complement to the tastes of your primary ingredients. There are no right or wrong ways to use your pickles, but it’s important to always taste your food as you’re going along, including your pickles, as this will help you properly balance and season the dish you’re creating. Correctly handled, these dishes will shine with the nuanced but unmistakable taste of pickled ingredients that never overpower the main focus of the recipe. Enjoy, experiment, and have fun!
Hummus with Sweet Minted Eggplant
, see Part III
Condiments, Starters, and Salads
PICKLED ONION SAUCE
This is an intense onion sauce that marries nicely with bratwurst, garlic sausage, and kielbasa. Other herbs worth trying in this blend include cumin, ginger, and allspice
.
YIELDS 3 CUPS
2 chili peppers, seeded and diced
1 cup Sweet Red Onions (see Part II )
10 cloves fresh garlic, peeled
1 1 ⁄ 2 cups white vinegar
1 ⁄ 2 cup sugar
1 tablespoon mustard seeds
1 tablespoon celery seeds
1 ⁄ 2 cup dark beer
1 ⁄ 4 cup dark honey
1 teaspoon pickling or canning salt
Blanch peppers in boiling water for 2 minutes.
Place Sweet Red Onions, peppers, and remaining ingredients in a saucepan; bring to a boil.
Reduce heat; simmer until sauce reduces by 1 ⁄ 4 cup.
Cool; run through a blender or food processor for consistent texture.
Store in freezer-safe containers, leaving space for expansion.
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