QUICK AND EASY PICKLES
Pickling vegetables refers to the simple process of submerging them in a salt and water solution (brine) or an acidic ingredient like vinegar. In very simple terms, the good bacteria that exists naturally on vegetables consumes the starches/sugars in the vegetable and secretes acids (namely lactic acid) that prevent spoilage. More importantly, the process adds flavor to vegetables, gives them brightness and acidity and, in some cases, increases their vitamin content! At the restaurant, after making these pickles, we cut them into spears; batter dip and deep fry them and serve them with spicy mayonnaise. Indulgent and delicious!
Provided by Alex Guarnaschelli
Time 30m
Yield 1 1/2 pounds pickles
Number Of Ingredients 5
Steps:
- Mix the sea salt, apple cider vinegar, and water and bring to a boil. Simmer for 5 minutes. Remove the brine from the heat and allow it to cool slightly. Arrange the cucumbers upright in a container large enough to hold the brine. Place the dill sprigs in amongst the cucumbers in the jars. The cucumbers should be fitted tightly and should come within 1/2-inch of the top of the container.
- Fill the container with the brine to the top and tap on a flat surface to remove any possible air bubbles.
- The pickles will last for up to a few weeks.
Nutrition Facts : Calories 17 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 320 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 1 grams, Sugar 2 grams
PICKLED MOSTACCIOLI
Marinated pasta in a sweet and sour sauce. Can be made ahead and will last up to two weeks. Our family loves this recipes. Great for BBQ parties or any family event.
Provided by Santa Maria Cook
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 to 10 minutes, until tender. Drain and cool, then transfer to a large bowl.
- In a blender or large food processor, combine the vinegar, sugar, mustard, garlic powder, salt, pepper, parsley, onion and cucumber. Puree until it forms a smooth sauce, about 3 minutes.
- Pour over the pasta, and stir to coat evenly. Cover, and refrigerate for 3 days before serving. Stir once a day.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 54.1 g, Fat 1 g, Fiber 1.7 g, Protein 5.4 g, SaturatedFat 0.2 g, Sodium 225.9 mg, Sugar 27 g
PICKLED VEGETABLES
Steps:
- Bring a medium saucepan of salted water to a boil, and blanch the carrots for 3 minutes. Remove from the boiling water with a slotted spoon, and refresh in a bowl of iced water. Drain and reserve. Then blanch the cauliflower about 6 minutes, drain, refresh and drain again. Place the carrots, cauliflower, cucumbers and oregano in a large nonreactive bowl.
- Combine the vinegar, sugar, salt and pepper in a saucepan and bring to a boil. Add the jalapeno chiles, garlic and onion and return to a boil. Cook 1 minute longer, and pour over the vegetables.
- Set aside to cool to room temperature. Pour into three 1-quart glass jars and refrigerate as long as 1 month.
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- In a large, deep, nonreactive bowl or heatproof glass jar, combine the cauliflower, carrots, fennel, red bell pepper, zucchini and beans.
- In a medium heatproof bowl, cover the chiles with boiling water and let stand until softened, about 10 minutes. Drain the chiles and transfer to a large saucepan. Add the cider vinegar, white wine vinegar, sugar, salt, coriander, peppercorns, ginger, bay leaf and garlic. Add 3 cups of water and bring to a boil, stirring to dissolve the sugar.
- Pour the hot liquid over the vegetables and cover with a plate to keep the vegetables submerged. Let cool to room temperature, then cover with plastic wrap and refrigerate for 2 to 3 days.
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