Pickled


Pickled

Words and styling by Mindi Shapiro Levine

Recipes and food styling by Marian Cooper Cairns, Photography by Mary Britton Senseney

Making pickles is easy. It’s a matter of brine and spices added to a main vegetable, a mix or even fruit. You can make them as plain or as elaborate as you like.

Keep in mind the seasonal vegetables and fruits at your local market and step outside of the jar by creating new flavors and combinations to move on from the old standards.

So whip up a batch of your preferred “pickle” recipe, and then leave them in the fridge for when you are in the mood for a simple, cool, crunchy snack. Or add these savory delights as a relish on fish, meat and anything fried.

Sweet Hot Onions and Peppers

Sweet Hot Onions and Peppers

Makes about 6 cups

Colorful sweet peppers are at their peak right now, so pick up an assortment at your local farm stand. Be sure to mix in a couple of hot ones to add a kick to the sweet tang of this recipe.

2 medium red onions, sliced

4 cups sliced assorted peppers

4 cups cider vinegar

1 cup water

1/2 cup granulated sugar

1/4 cup brown sugar

4 garlic cloves, crushed

2 fresh bay leaves

1 tsp. black peppercorns

1 tsp. fennel seeds

½ tsp. celery seeds

Combine onion and peppers in a glass bowl. Bring vinegar and next 8 ingredients to a boil in a saucepan. Pour hot vinegar mixture over onion mixture. Let stand 1 hour or until completely cool. Cover and refrigerate at least 1 day or up to 2 weeks.

Curry Cauliflower Pickles

Curry Cauliflower Pickles

Makes about 6 cups

6 cups cauliflower florets

1 tbsp. olive oil

1 tsp. black peppercorns

1 tsp. brown mustard seeds

1 tsp. coriander seeds

1 tsp. cumin seeds

2 whole dried red chilies, crushed

1 tsp. curry powder

1 tsp. turmeric

3 cups white wine vinegar

11/4 cups water

1 lime, sliced

1/4 cup light brown sugar

3 tbsp. kosher salt

4 garlic cloves, cushed

1 2-inch piece ginger sliced

Place cauliflower in a large glass bowl. Heat oil in a large saucepan over medium heat. Add peppercorns and next 4 ingredients; cook, stirring constantly, 1 minute or until fragrant. Stir in curry and turmeric and cook, stirring constantly, 30 seconds. Immediately stir in vinegar and next 6 ingredients. Bring to a boil stirring until sugar is dissolved. Pour hot vinegar mixture over cauliflower. Let cool completely, stirring occasionally, about 2 hours.

Divide mixture into glass jars, if desired. Cover and chill 1 day or up to 2 weeks.

Quick Summer Pickles

Quick Summer Pickles

Makes about 2 quarts

This versatile pickle recipe works well with cucumbers, yellow squash, zucchini, okra, asparagus and carrots to name just a few. Cut larger vegetables in slices or spears but you can leave baby varieties whole.

2 lb. assorted cut vegetables

3 large shallots, sliced

6 garlic cloves, crushed

5 fresh herb sprigs such as dill, parsley, thyme or basil

2 cups seasoned rice vinegar

2 cups white vinegar

1/2 cup water

1/4 cup sugar

3 Tbsp. kosher salt

1 Tbsp. pickling spice

1 tsp. red pepper flakes

3 fresh bay leaves

Place desired vegetables and next 3 ingredients in a large glass bowl. Combine rice vinegar and next 7 ingredients in a large saucepan. Bring to a boil stirring until sugar is dissolved. Pour hot vinegar mixture over vegetables. Let cool completely, stirring occasionally, about 2 hours.

Divide mixture into glass jars, if desired. Cover and chill 2 days or up to 2 weeks.

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