Quick Pickled Amba Recipes

QUICK PICKLED AMBA

Quick Pickled Amba image

Adeena Sussman developed this brilliant recipe for amba, the habit-forming, hot and sour salt-cured mango pickle that usually takes several days to prepare. Ms. Sussman, a cookbook author who lives in Tel Aviv, completes the process in just 40 minutes, and adds an unusual ingredient that mimics the flavors of a longer fermentation: fish sauce. Make the quick pickle in the dead of winter with green, unripe mangoes, then use it to brighten up anything from a simple piece of sautéed fish to a bowl of rice and vegetables.

Provided by Tejal Rao

Categories condiments, pickles

Time 30m

Yield About 2 1/2 cups

Number Of Ingredients 12

Ingredients

1 pound unripe, green-skinned mango (about 1 large or 2 medium)
1 medium white onion, finely chopped
1 jalapeño, chopped (seeds included)
2 tablespoons kosher salt
3 garlic cloves, chopped
1 1/2 teaspoons yellow mustard seeds
1 teaspoon ground turmeric
1 teaspoon ground fenugreek
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
3 tablespoons fresh lemon juice
1 teaspoon fish sauce

Steps:

Peel the mango, and grate the fruit on the large holes of a box grater, directly into a medium saucepan. Add 2 cups water, the onion, jalapeño, salt, garlic, mustard seeds, turmeric, fenugreek, cumin and paprika. Bring to a boil, then reduce heat to medium-low and cook, stirring occasionally, until the mango and onion have softened and the liquid has reduced slightly, about 20 minutes. (If the mangoes aren't very juicy and the pan starts to dry out before the fruit has softened, add a splash of water so the mixture can cook for the full 20 minutes without burning on the bottom of the pan.)
Remove from heat, let cool slightly, then stir in the lemon juice and fish sauce. Transfer to a blender and purée until smooth and glossy. Chill before serving. Store in an airtight container in the refrigerator for up to 1 month.

QUICK AMBA SAUCE RECIPE

Quick Amba Sauce Recipe image

Now you can make this Israeli condiment at home! Check out this easy Amba Sauce Recipe!

Provided by Amy Kritzer

Categories Condiment

Time 10m

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 garlic cloves (minced)
1 ripe mango (diced)
1/4 teaspoon cumin
1/4 teaspoon sumac
1/4 teaspoon cayenne (or more if you like it hot!)
1/4 teaspoon fenugreek
1/4 teaspoon salt (or more to taste)
1/4 cup white or apple cider vinegar
Juice of 1/2 lemon
1/4 cup water
1 teaspoon Dijon mustard

Steps:

Heat a medium saucepan over medium-low heat and add the olive oil. Then add the garlic and saute for a few minutes until soft and fragrant, careful not to let it burn.
Add the mango and all spices and stir while mashing the mango for 1 minute.
Then add the vinegar, lemon juice, water and mustard and simmer while stirring occasionally for 2-3 minutes.
Let cool and serve chunky or blend in a blender or with an immersion blender. Keeps covered in the refrigerator for up to one week.

QUICK-PICKLED SPICY ASPARAGUS

Quick-Pickled Spicy Asparagus image

I love pickled asparagus but got tired of spending so much money on tiny little jars and decided to pickle my own. I also like it spicy but feel free to halve the crushed red pepper or omit it altogether if spice is not your thing.

Provided by Soup Loving Nicole

Categories Pickles

Time P2DT1h20m

Yield 8

Number Of Ingredients 9

Ingredients

1 pound thick asparagus spears, trimmed
1 tablespoon minced garlic
2 teaspoons crushed red pepper flakes
1 teaspoon mustard seed
½ teaspoon pink peppercorns
1 ¾ cups distilled white vinegar
1 cup water
1 tablespoon salt
1 teaspoon white sugar

Steps:

Place trimmed asparagus in a quart-sized canning jar. Add garlic, pepper flakes, mustard seed, and peppercorns.
Combine vinegar, water, salt, and sugar in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 5 minutes. Turn heat off.
Pour vinegar mixture over the asparagus. Screw on the lid and let sit until lid has sealed, about 1 hour.
Place in the refrigerator until pickled, at least 2 days.

Nutrition Facts : Calories 20.9 calories, Carbohydrate 3.7 g, Fat 0.3 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 874.6 mg, Sugar 1.7 g

QUICK-PICKLED VEGETABLES

Quick-Pickled Vegetables image

Almost any seasonal vegetable will lend itself to being pickled in a mix of apple cider vinegar and rice vinegar, tweaked with a little salt and sugar. Use a mixture of what's in season, and choose small, slender vegetables when you can. Whatever you choose, make sure to scrub vegetables well and peel away roots and thick skins.

Provided by Tejal Rao

Categories pickles, side dish

Time 30m

Number Of Ingredients 15

Ingredients

1 cup water
1/4 cup rice-wine vinegar
1/4 cup apple-cider vinegar
5 tablespoons white sugar
2 teaspoons kosher salt
3 whole star anise
15 black peppercorns
15 whole coriander seeds
1 serrano chile, split in half
6 to 8 carrots, peeled, cut diagonally into 3-inch pieces
6 to 8 small turnips, scrubbed and halved
1 small fennel bulb, cored and finely sliced
2 Asian pears, peeled, cored and finely sliced
3 to 4 rainbow beets, peeled and finely sliced
1/2 white onion, finely sliced

Steps:

Bring water to a boil, and pour into a heatproof bowl. Mix with vinegars, sugar, salt, star anise, peppercorns, coriander seeds and chile, and stir until sugar is dissolved.
Arrange prepped vegetables and fruit in a large jar or glass dish, and pour the vinegar mixture over them. (Depending on the size of the container, you may need to mix another batch of the vinegar mixture to cover them.) Let sit at room temperature until the liquid is slightly cooled, then transfer to the refrigerator for at least one hour, or overnight. Eat within the week.

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