Thursday, September 1, 2016

Plenty o' Pickles Courtesy of Wheatsville! Easy Fridge Pickles


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.

First, I did a very basic pickle: cukes, onions, garlic, dill, and brine, with this neat pickling spice mix I found at Wheatsville.

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)

Blueberry Fennel
-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

Asian Carrot
-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

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