PICKLING

pickling

Pickling seems intimidating at first, but once you get inside the jar, it’s simple. The basic idea of preserving is that salt (like with cured meats) or sugar (like with jams) can extend the longevity of an otherwise perishable foodstuff.  With pickles, vinegar is added to the mix to aid in preservation and sometimes fermentation of perishables.  For me, I usually want something on my sandwich ASAP, so here are my instructions for quick pickling.  This won’t preserve vegetables for months and years, but you’ll get a solid few weeks out of them if you keep them in the fridge. The pickled roasted garlic requires the extra step of roasting, but it is addicting. Imagine it in a dry martini or gimlet. Yum!

 

BASIC BRINE RECIPE

For 5-6 8 ounce jars

1 tablespoon kosher salt

1/2 cup rice wine vinegar

1/2 cup apple cider vinegar

3/4 cup sugar

2 cups hot water

DIRECTIONS

Mix together the brine and bring to a simmer over medium heat, until the sugar and salt is fully dissolved.

Fill the sanitized jars with your ingredients of choice, careful not to pack them in (you want a little room for the brine to get in).

 

FENNEL AND CUCUMBER

INGREDIENTS

2 garden cucumbers, thinly sliced

1/4 fennel

2 teaspoons mustard seeds

2 teaspoons coriander seeds

DIRECTIONS

Evenly distribute the ingredients into the jars, and fill to the top with brine.  Close the lid on top and let it cool to room temp, then keep in your fridge. Good for up to two weeks.

 

CARROT AND JALAPEÑO

INGREDIENTS

10 carrots, quartered

1 jalapeño, sliced

6 cloves garlic, peeled

6 sprigs fresh cilantro

DIRECTIONS

Evenly distribute the ingredients into the jars, and fill to the top with brine.  Close the lid on top and let it cool to room temp, then keep in your fridge. Good for up to two weeks.

 

ROASTED GARLIC

INGREDIENTS

6 heads garlic, cloves peeled

1/4 cup olive oil

2 teaspoons kosher salt

DIRECTIONS

Preheat oven to 425 F. Peel all of the cloves of garlic and place across three or four sheets of aluminum foil.  Drizzle with olive oil and sprinkle with kosher salt.

Wrap each sheet up, and place the packages on a rimmed baking sheet in case any oil runs off.  Roast for 45 minutes to an hour, or until the garlic is a deep golden brown.

Evenly distribute the garlic into the jars, and fill to the top with brine.  Close the lid on top and let it cool to room temp, then keep in your fridge. Good for up to two weeks.