Fall is in the air--and that means the harvest is nigh! How do you preserve your delicious summer fruits and veggies, and how do you do it in a unique (and tasty!) way?
Pickle that stuff up.
So, to be honest, I'm totally new to pickling. I took the "easy" route and did them all via the "fridge pickle" process. This means that they're not shelf stable, but they'll last a long while in the refrigerator.
Austinites are lucky: at Wheatsville Coop, we have a plethora of fresh, organic, and local goodies to choose from! Take a look at the haul I got.
All of that gorgeous produce got pickled in a variety of ways.
Then, I got a little crazy. I have no idea what I'm going to do with all of these pickles--I think I need to have a fancy hors d'ovres party or something.
Basic Pickling Process
- 1 cups vinegar
- 1/2 cup water
- 1/4 cup pickling salt
- 1 tbsp dried dill
- 1 tbsp pickling spices
- 3 large cucumbers
- 1/2 onion, sliced thin
-In a pot over medium heat, mix together the vinegar, water, salt, dill, and spices. Let boil until steamy and the salt is dissolved. Let cool to room temp.
-Place sliced cucumbers and onions in a glass jar that has been thoroughly cleaned. Pour brine over the cucumbers and refrigerate for 2 days.
Please note: these will not be shelf stable. Keep cold at all times.
Creative Pickles (variations)
-sub 1/4th cup of the water for red wine
-sub 1/2 cup of the vinegar for balsamic vinegar
-add 1/4 cup brown sugar to the brine
-sub the cucumbers for blueberries
-sub fennel for the onions
-sub 1/4th cup of the water for mirin wine
-sub the vinegar for rice vinegar
-add 1 tbsp sesame oil
-add 1 tbsp black sesame seeds
-add 1 knob of peeled ginger, coarsely chopped
-sub the cucumbers for carrots