Quick And Easy Pickles With Chiles Recipes

QUICK AND EASY PICKLES

Quick and Easy Pickles image

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

Ingredients

3 1/2 ounces sea salt (about 1/3 cup plus 1 tablespoon)
1/2 cup apple cider vinegar
8 cups bottled water
1 1/2 pounds kirby cucumbers, thoroughly washed and dried
Few sprigs fresh dill, washed and dried

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 CHILES

Pickled Chiles image

Provided by Michael Symon : Food Network

Time 45m

Yield about 2 quarts

Number Of Ingredients 10

Ingredients

2 pounds chiles
Sherry vinegar
Sugar
Kosher salt
2 bay leaves
2 tablespoons coriander seeds
2 tablespoons black peppercorns
1 teaspoon cumin seeds
4 sprigs fresh marjoram
3 garlic cloves

Steps:

Pack the chiles into 2 (1-quart) jars and add enough water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with sherry vinegar. Add 2 tablespoons of sugar and 2 tablespoons of salt for every 3 cups of liquid.
Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and let cool slightly. Pour the hot liquid into the jars to cover the peppers, and screw on the lids. Refrigerate for up to 1 month.

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