Pickle recipes

[dessiato]

I used to have a really good pickle book but have lost it. I am, therefore, looking for another good source of recipes, especially for cucumbers and onions. I want a range of easy recipes, and of sweet/sour recipes.

What are your favourites, and which books/sites do you recommend?

 

[dessiato]

Anyone tried this? It looks good. But I would have to use white wine vinegar and larger cucumbers quartered lengthwise. http://kosherfood.about.com/od/sidedishes/r/pickles.htm

 

[pogofish]

So how do you wear pickle?

 

[moonsi til]

I reckon on his head or maybe as earrings?

 

[dessiato]

So how do you wear pickle?

I reckon on his head or maybe as earrings?

That might explain the lack of responses!! I'm in total brain fail today, I just went to teach a class at 5, which doesn't start till six! Must be the weather, or the excitement of the wedding (not)

 

[dilute micro]

Brain fail yada yada yada....

Do you or do you not advocate the wearing of pickles.

 

[FridgeMagnet]

I shall move it. But generally, pickling things isn't all that complex; you put the things in a jar in vinegar, leave them for a while, then eat them.

 

[Corax]

I really want to make some mad hot pickled onions. The bought ones are always weak and disappointing.

 

[dessiato]

Thanks for moving the thread, might get a better response here for sure!

I really want to make some mad hot pickled onions. The bought ones are always weak and disappointing.

To get good hot pickled onions boil the pickling vinegar with the spices and add some chillis. When I do it this way I use double the quantity of spice and reduce the vinegar (by boiling) by about one third. the heat, if you get it right, should take off your head. (You can use dried chilli if you prefer)

 

[The39thStep]

Don't put your head anywhere near the vigear when its boiling -that will take your head off as well!

 

[Corax]

Thanks for moving the thread, might get a better response here for sure!



To get good hot pickled onions boil the pickling vinegar with the spices and add some chillis. When I do it this way I use double the quantity of spice and reduce the vinegar (by boiling) by about one third. the heat, if you get it right, should take off your head. (You can use dried chilli if you prefer)

Nice one. Ta.

 

[8115]

Pickled beetroot, boil your beetroot and peel it, slice it. Peel and slice a load of shallots, pack both into sterilised jars. Boil white wine vinegar and pour over and then seal jars, keep for a couple of weeks. Simple but gorgeous.

I also have a delicious recipe for marrow pickle but I can't bring myself to type it out.

 

[Pickman's model]

I shall move it. But generally, pickling things isn't all that complex; you put the things in a jar in vinegar, leave them for a while, then eat them.

^^this

 

[dessiato]

^^this

I was thinking about doing some sweet and sour pickles. I can't remember the recipe though.

 

[pogofish]

How about this one?

http://www.khanapakana.com/recipe/f...5fa/khatta-metha-achar-sweet-and-sour-pickle-

This is one of my favourites - Pickled peaches:

http://allrecipes.com//Recipe/nanas-southern-pickled-peaches/Detail.aspx

Works brilliantly with pears too. Quality is very dependant on vinegar and I find a white wine vinegar and slightly under ripe peaches/pears works best. Keep any spare liquid for basting ham.

These look interesting:

http://pakistani-hot-recipes.blogspot.com/2007/06/sweet-sour-pickles.html

 

[Corax]

I've just got back from the shops with my supplies. Had some stuff in the cupboard already, so my ingredients list is:

Bags and bags of shallots
Pickling vinegar
Mustard seeds
Cumin seeds
Coriander seeds
Fresh scotch bonnets
Dried red chillis
Coarse sea salt
Golden granulated sugar
Whole black peppercorns

No idea about proportions atm (other than shitloads of chillis...), so I'll google and improvise.

 

[pennimania]

If you want nice, crisp pickles you should steep them in a brine solution overnight. I find it makesa huge difference.

 

[krtek a houby]

My missus makes pickled watermelon rind. It's delicious.

 

[dessiato]

If you want nice, crisp pickles you should steep them in a brine solution overnight. I find it makesa huge difference.

I do this with sweet and sour pickled cucumbers

 

[Cid]

Escoffier's peppers for cold meats is amazing... It's a sort of sweet/sour red pepper pickled relish.

Peppers for Cold Meats (Piments pour viandes froides)
Makes 4 cups

4 tablespoons olive oil
1 medium onion
1 pound red sweet peppers, washed, cored, seeds removed, chopped
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon mixed spices (allspice, nutmeg)
1 lb ripe tomatoes, peeled and chopped (I drained a 28-ounce can of diced tomatoes and used 3/4 of them)
1 clove garlic, minced
1/2 cup raisins
1/4 cup sugar
2/3 cup red wine vinegar

1. Put the oil in a saucepan. Chop the onion very fine, add to the pan and fry over low heat until softened. Add the peppers, salt, ginger and mixed spices, and cook for 10 minutes.

2. Stir in the tomatoes, garlic, raisins and sugar. Add the vinegar; cook over very lot heat, covered, for 1 hour and 15 minutes, stirring occasionally. Uncover the pot and cook with the lid off for 5 to 10 more minutes.

There's a couple of versions floating round, that one is from here, can't remember which one I use. Important to reduce it to taste, first time I made it it was a bit runny and disappointing, but since then its been fantastic.

 

[vauxhallmum]

I really want to make some mad hot pickled onions. The bought ones are always weak and disappointing.

Me too, inspired by Barry Norman's Pickled Onions, they are naughty

 

[vauxhallmum]

Right, I've got the Kilner jars and am ready to go..

But where do you buy pickling onions and stuff? I have never seen an unpickled cornichon

 

[vauxhallmum]

Shallots are different, aren't they?
Sorry, I am a novice pickler

 

[vauxhallmum]

OK, I'm thinking home made Lime Pickle now. mmmmmmm

 

[8115]

Shallots are different, aren't they?
Sorry, I am a novice pickler

You can pickle shallots, they're quite nice.

 

[dessiato]

I'm about to do so kosher cucumbers and garlic. (Actually I am not doing it tonight as the jar I bought leeks like a sieve, and I think having a tight lid is important.

 

[Johnny.L]

Not exactly pickle, but if you like fresh chillies and grow them they can be preserved by half drying them, to the sort of dryness of sun dried tomatoes, then keep them in a jar in the fridge. It keeps much more of the fresh chilli flavour and can last for months. I dry them in the airing cupboard. It's important they are ripe, but only just. Apart from jalapenos, pickled chillis are a poor substiture for fresh in my view.

 

[dessiato]

Not exactly pickle, but if you like fresh chillies and grow them they can be preserved by half drying them, to the sort of dryness of sun dried tomatoes, then keep them in a jar in the fridge. It keeps much more of the fresh chilli flavour and can last for months. I dry them in the airing cupboard. It's important they are ripe, but only just. Apart from jalapenos, pickled chillis are a poor substiture for fresh in my view.

I did sun dried tomatoes last year, they were done very simply. I sprinkled the slices with salt and left them in a sunny south facing window. Of course living in Portugal helped with the hot sun.

 

[8115]

I'm making picallili. Not too onerous so far, in the middle of all the chopping up. The recipe says to use malt vinegar but I'm not sure if that will be ok? I doubled the quantities like a fool so now I'm looking at mounds of chopped cauliflower and courgette.

 

[Part 2]

Bit of a bump...

I made pickled garlic on Sunday. Apparently this is quite normal and completely safe to eat.