For the first time in my life, I made a batch of pickled vegetables a couple of weeks ago. I used this Turshi recipe using turnips, celery, carrots, bell peppers and cauliflower. I didn’t use “yellow coloring” because I don’t know what it is and the curry powder made everything yellow and yummy anyhow.
OMFG, I’m addicted; can’t stop eating them. I gave a few jars away and everyone seems to like them. Sweet, crunchy, peppery, low fat and good for you. So I want to expand my pickled vegetable repertoire. Anyone got recipes for pickled anything? I’m wanting to try eggs as well, now that I realise how easy and cheap this is.
Fill a big glass jar with cold, crisp Kirby cucumbers, sliced lengthwise plus several thick chunks for laying on top where the sliced ones won’t fit.
Start simmering some water, maybe two cups or so. Add a couple pinches of dill, some coriander, celery seed, peppercorns, maybe some allspice or cloves. Everything ends up being in the one-half to two teaspoon range, depending on which flavors you like best. You like curry, so experiment with that too. Throw in some hot peppers if you like, or mustard seed and cardamom. Or garlic in any form keeping in mind that pickled garlic cloves are a taste sensation.
Add an equal amount of white vinegar or apple cider vinegar or your other favorite vinegar or any combination you see fit. I’m mostly white vinegar because I always seem to have a lot of it on hand when the pickle craving comes around. Taste for tartness and adjust with more vinegar or water. I shoot for two parts vinegar to one water because I like my pickles sour.
Bring to a boil and pour into the jar until it’s almost filled. This is a good time to add slightly smashed garlic cloves. Scoop the herbs and spices out of the pot and into the jar. I’ll usually leave the jar on the counter because all of that hot and spicy liquid works some magic, and because I like to look at it.
After you’re done looking at your pickles, and before you put them in the refrigerator, pluck a couple of chunks off the top and taste what you’ve made. It’ll be delicious, but even better the next day. They’ll be good for a week or so if you can pace yourself.
I am going to try both of these ideas, thanks!
Yesterday I ate about a half a large Mason jar worth of my pickles. :eek: I just got a text from a friend I gave a jar to telling me that they were already all eaten at his family Thanksgiving.
Pickles are my new favourite thing.
Next I’m going to try beets and eggs pickled. Aren’t they pretty?