This month: Pickles – and ‘neat’ bread.
Please post your favorite – and especially your UNUSUAL – pickle and preserve recipes; heck, even your favorite one for Brussels Sprouts.
(If you would like to be on or off of this monthly cooking ping-list, please send a private message.)
JT
Have you ever made Kool-Aid pickles?
Never got around to it myself, perhaps for my brother for Christmas.
Cherry seems to be the dominant flavor choice.
I don’t see why it couldn’t work for Kimchi.
My mom used to make some pickles in a croc. They would almost take your breath away. Tart, tart, tart. Loved them. Not sure but they might have been called lazy housewife.
Oh my gosh, I’m thinking Aunt Bea’s pickles and starting to crave one of those Kerosene Cucumbers, as Barney called them!
Tried my very first dill spear in a beer. Not bad.
How about pickle bread? Although i made it with yeast. But if you want to make a pickle and cheese sandwich, it’s wonderful.
I didn’t know you couldn’t just multiply all the ingredients by the same factor. I always having it seems to be okay. But I always learn something new here
https://www.allrecipes.com/recipe/234408/tastefully-simple-beer-bread/
Also, I have good memories of my Mom making a quick pickle with sliced cucumbers and sliced onions in white vinegar, salt and pepper and some ice cubes...maybe a little sugar. Ready for dinner.
How come your pickle recipe does not have instructions for canning?
You can’t find the old “sour dill” pickles like the ones in the barrels at country stores or in movie theaters, (served in those paper bag holders) anywhere!
I think that the online store Picklelicious might have some but the shipping is a killer!
I tried making some .. once.
Never again!
Here's the pickling process: The cucumbers are thinly sliced. You put them on a single layer in a bowl, then lightly salt, and cover with sugar and a drizzle of vinegar. The ratio of sugar to salt is 3 to 1. Then you repeat with additional layers. There is just enough salt to pull some the juices from the sliced cucumbers so they mix with the sugar and vinegar. The sugar, vinegar and cucumber juice is then pulled back into the cucumber slices. The prep for the cucumber is a couple of minutes. The pickling is about a half hour while grilling the beef and prepping the other salad ingredients. It produces a crisp, light and cool contrast to the dressing, which has a pungent fish sauce, lemongrass and ginger flavor. Oh, and then there are the chillies. They are kinda hot, so the cucumber offers something to cool the palate.
It's a very simple and rather light dish. End to end it takes about an hour to prepare including building a charcoal fire for the grill, although I made the dressing in the morning so I could marinate the beef all afternoon.
Presentation is easy, beautiful and provides a variety of textures. The rice noodles are prepared al dente. The beef has charred edges and a rare inside. The greens are vibrant and fresh. The cucumber is crisp and fried shallots are crunchy. Color wise the sliced cucumbers are light and contrast with the beef. I used ripe/red thai chilies which were sliced thinly and sprinkled on top, and I had two serranos that needed to be used from the garden, so they went on top as well.
This meal provides a feast for the eyes and other senses as well. If the chillies aren't your thing, you could replace them will red bell peppers. However, the heat from the chillies real make the pickled cucumbers pop. Personally I think the cucumbers are the highlight of the dish.
My favorite pickles:
BEST Homemade Giardiniera (Hot or Mild)
INGREDIENTS
1/2 head cauliflower, chopped into small florets
10 ribs celery , diced
5 carrots , diced
2 large red bell peppers , seeded and chopped
1 cup sliced green pitted olives
4 serrano peppers (or more according to heat preference) , sliced
Spices for EACH pint jar:
1/2 teaspoon dried oregano
1/2 teaspoon coriander seeds
1/4 teaspoon yellow mustard seeds
1/4 teaspoon fennel seeds
1/4 teaspoon black peppercorns
1/4 teaspoon red chili flakes (optional, for hot giardiniera)
1/8 teaspoon celery seeds
1 bay leaf
1 clove garlic, cut in half
1 tablespoon extra virgin olive oil
For the Brine:
4 cups white wine vinegar (6%)
4 cups water
2 tablespoons kosher salt
INSTRUCTIONS
Place the chopped veggies a large non-reactive pot or bowl. Pour 1/4 cup kosher salt over the vegetables and enough water to cover them. Let the vegetables soak in the salt water for at least 6 hours or overnight.
To prepare the jars, place the spices into each of the jars, reserving the garlic and olive oil until after the brine is added. (I like to make some jars hot and some mild by adding/omitting the red chili flakes).
Thoroughly rinse and drain the vegetables before dividing them up between the jars. Pack the vegetables in as tightly as you can. Place the garlic each jar.
To make the brine: Bring the water, vinegar and salt to a boil. Pour the boiling brine over the vegetables leaving a little more than 1/2 inch headspace from the top. Pour the olive oil over the top. Wipe the rims with a wet paper towel and seal the jars.
If you plan on using the giardiniera within two weeks let the jars sit at room temperature for a day or two and then transfer them to the fridge. The flavor only gets better with time so wait at least 2-3 days before eating it. Will keep refrigerated for 2 weeks.
If you’re canning the giardiniera for long-term storage, seal the jars with the lids and rims and prepare a boiling water bath. Boil the jars for 10 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours before moving them.
If processed in the water bath, the giardiniera is best consumed within 6 months but will keep for at least a year.
**IMPORTANT NOTE: If you’re canning the jars for long-term storage it is critical to be sure you thoroughly wipe the rims of the jars to ensure no oil residue is on them, otherwise they will not seal properly. Alternatively, you can omit the oil during canning and add it later to your giardiniera when you open the jar.
NOTES
Adjustments for canning at high altitudes:
At 1,001 to 6,000 feet (305 to 1,829 meters) above sea level: increase processing time by 5 minutes.
Above 6,000 feet (1,829 meters) above sea level: increase processing time by 10 minutes.
https://www.daringgourmet.com/homemade-giardiniera/
Nonna’s Roasted Zucchini With Mint & Vinegar
Ingredients
6 Medium Zucchini, Ends Trimmed And Cut Into 1/2-inch Slices
1/4 Cup Olive Oil
Salt & Pepper To Taste
1/4 Cup Chopped Fresh Mint
1 1/2 Teaspoons Red Wine Vinegar
Instructions
Preheat oven to 375 degrees F.
Place the zucchini, oil, salt, pepper, and mint in an oven-proof casserole dish, then toss to mix well.
Roast the zucchini until very soft and beginning to brown, stirring every so often, for 1 hour.
Remove the pan from the oven and stir in the red wine vinegar.
Serve warm or at room temperature.
The breads I make all month long are focaccia and french bread. I top my focaccia with canned, sliced tomatoes or fresh. Since I make mashed potatoes a few times a week, I always have leftovers for bread. I always make focaccia with mashed potato and with my french bread I like to add them about half the time. It makes for such a light, soft bread.
Potato Focaccia Dough
INGREDIENTS
2 Teaspoons Instant Yeast
1 Cup Mashed Potatoes
1 1/2 Cups Warm Water
4 - 5 Cups All-purpose, Unbleached Flour
1 Teaspoon Salt
6 Tablespoons Olive Oil
Topping Of Choice (See Options In Notes Above)
INSTRUCTIONS
In a large bowl, combine the flour, salt, yeast, olive oil, potatoes and half the water.
Mix thoroughly with a wooden spoon, adding as much additional water as is needed to create a shaggy dough.
Transfer to a floured work surface and knead by hand for a few minutes or until smooth.
Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 hour.
Preheat the oven to 425 degrees F.
Punch down and place on an oiled baking sheet, forming into an oval or circle.
Dimple the top surface with your finger tips, and then add your topping of choice.
Bake about 20 minutes or until golden.
Serve warm or at room temperature.
https://www.italianfoodforever.com/2008/05/potato-focaccia-dough/
If you’re making pickles buy a mandolin. Be careful the blade is really sharp. Use the guard or Kevlar glove. Don’t do what tv chefs do and just use their bare hands.
Second buy pickling salt. If you can’t find that only buy salt that does NOT have any anti caking agents. The anti caking agents from bonding to gather in clumps so it pours easier in higher humidity. The pickles won’t be crisp. Read the salt package carefully.
Pickling salt is tough to find but ive found Kosher salt without caking agents but most do. Kosher salt crystals are bigger than pickling salt. A teaspoon of pickling salt is actually a little more than a teaspoon of Kosher salt. Has to do with space between the crystals. More important in baking than pickle making but worth knowing
To follow up on my “egg loaf” in the Instant Pot .... I ordered a 7” official cake pan for the Instant Pot. The first time I used it, I lined it with parchment paper. Everything went fine, but dealing with parchment paper was a pain so I decided to “be bold” & go without. I did grease the non-stick pan with a little avocado oil first. The egg loaf came out just fine - used a spatula to loosen the sides, & underneath a bit, then turned it out on a plate. I do not understand why the recipe uses a springform pan that so many folks have trouble with because it leaks!
For those who missed the posts last month & are wondering what in the heck is an “egg loaf”, here ‘ya go:
Kathy’s Instant Pot Egg Loaf
https://www.pressurecookrecipes.com/instant-pot-kathy-egg-loaf/
I want to try making pickled grapes. I saw that on Milk Street on PBS last year and it seemed interesting.
I am not usually that fond of grapes or anything made with grapes. But I think it might be worth making a small test batch.
I absolutely love candied dill sticks. Unfortunately, I can’t seem to find them at the store any more, and even when I do they aren’t very good.
I have a friend who makes the best pickles I’ve had since I was a kid, but she won’t give me the recipe. All I know is they are fermented on the counter, have the normal spices and are sweet and crispy. (She uses alum)
She said when she was young her mom used to send her to the store for alum. If the store was out her mom would fuss....” Them hoes is out working again”.
At one of our gourmet club meetings, the host had several recipes using pickle juice as a brine.
These 2 recipes were popular with the crowd:
https://www.foodandwine.com/recipes/pickle-brined-chicken
https://www.titosvodka.com/recipes/vodka-drinks/pickle-martini/
If your husband likes grilled cheese.....try this. I’ve only done it on wonder bread with American cheese. After you spatula it out of the pan & cut in half.....lay dill pickle chips inside. It’s monumentally delicious. I drain my pickles on paper towels beforehand. I’m craving one now!