Posted on 09/01/2020 6:04:23 PM PDT by Jamestown1630
We love pickles, here - Husband loves dill pickles, I like sweet pickles, we buy lots of Giardiniera for making Panzanella; and lots of Kimchi.
But except for a few attempts at Kimchi, I've never made my own pickles.
The most recent Gardening Newsletter from Lee Valley included a great idea for adding some 'zing' to store-bought Bread and Butter pickles - and a nice basic recipe for the pickles themselves:
http://www.leevalley.com/archive/en/newsletters/gardening/2533/article3.htm
(We always add a few dried peppers to our 'pickled' Brussels Sprouts - but that recipe hasn't seemed to be very popular here. It appears that many people harbor an antipathy toward the little Sprout Guys - I probably couldn't convince them even with my husband's wonderful roasted ones...)
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I made an ill-informed purchase recently. I've always been very bad at visualizing measurements in my head and don't seem to learn my lesson and pull out the tape measure; so I bought a covered 'Pullman' pan that was much larger than I actually wanted. I wanted one for making little tea-sized breads, and wound up with one that makes a 1-1/2 pound loaf.
Now, I'm looking for recipes for it. Dale Calder of Campobello Island, New Bruswick (whose YouTube channel I follow) recently posted his experiment with Pain de Mie, using the same size pan:
http://www.youtube.com/watch?v=YKnqSyyWUA8
I'm going to try that; but I want to try quick-breads, sweet AND savory. Does anyone know the formulae for increasing quick bread recipes? I'm not much of a baker, and have never figured this out - I just recall that one apparently can't simply 'increase' all the ingredients proportionally.
-JT
Old fashioned brine pickles.
Brined fresh Salsa.
I have been experimenting with brining. Bought a ball mason jar brining kit. Good enough that I decided to get some of the glass weights so the spears would not be so squashed.
Basically:
1.5 - 2 Tbls. pickling or sea salt, cukes cleaned/sliced, and spices you like
3 C filtered water(to get chlorine out)add to 1”from top
Spices-garlic, dill, mustard seeds, hot flakes and/or
pepper corns.
Leave 1 inch head space.
Weight to keep veggie down.
Add lid with release valve.
(Cheesecloth held in place with rubber band can work)
It should bubble and gas build up needs a way to be released.
Keep it covered to protect from light. About 74 degreesF.
About 1 week - gets more sour with time.
Store when right flavor is reached-about 6 months in frig.
Salsa—THIS HAS BEEN THE BEST HIT OF SUMMER with sunchip dippers:
Lacto Fermented Salsa Recipe
https://www.farmhouseonboone.com/lacto-fermented-salsa-recipe
Green mango with a sprinkle of salt is very nice.
I grew up on mustard pickles the recipe is Appalachian for those, Mom made them in a crock and used saccharine instead of sugar.
Thank you. The one time I made beer bread, I didn’t like how sweet it was. I was expecting something more sour.
I guess one could add herbs and aromatics to this - even some cheese (?)
(My mother-in-law makes the same kind of cuke-onion dish.)
I have to show that to Husband. We bought weights and those little gadgets that let the fermentation ‘burp’.
Thanks!
That was when TV had real comedy. I watch the episodes now and I’m surprised how much they were able to pack into each one.
I alter the beer bread recipe that I have by reducing the sugar -sometimes I add savory like onion powder, rosemary, and/or garlic.
Sometimes I just reduce the sugar in half to get a more neutral flavor without all that sweetness.
It’s just my quick bread go to for when I’m out of bread and don’t have time for the store or yeast bread. Good imitation bread to eat up—not good to store.
I never thought of making a quick bread in lieu of a yeast bread 4 sandwiches, toast, Etc. Do you have a recipe?
Adding the herbs sounds good.
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!
There used to be a very famous restaurant in DC, near the corner of Conn. Ave. and L Street, frequented by politicians, sports figures, everybody ‘famous’ in DC. They had wonderful pickles. This person has tried to re-create them:
Did you try crossing Delancey to check out that pickle shop? /obscure movie reference
A long while back, pickle consumption in the US started declining. Goes back to at least when Vlasic came out with length-wise pickle slices in an effort to make adding pickles easier for the consumer.
Ever try pickle soup?
Made it once. It was okay, but nothing I’d go out of my way for. Maybe if I was “gifted” with enough pickle mass, or needed to make room in the fridge, I’d make it again.
Had Taiwanese-American housemate years ago. Where I’d drink leftover brine, he’d use it to pickle radishes. They were a refreshing snack.
pickle soup? Never heard of it. I think I’ll pass, I love pickles but that seems a little strange. I drink the pickle juice also :-) it’s really good with a cube of sharp cheese, and then you slowly sip ice cold pickle juice.
Well, I think if you read the recipe, it’s more of a ‘refrigerator pickle.’
Do you have a canned one that you’d like to post?
My husband saves pickle juice to flavor other recipes - particularly his Keto Cole Slaw.
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.
Sometimes I add pickle juice when I make rye or pumpernickel bread. That's my favorite with sliced tomato, fried onions and a good German or Polish mustard on liverwurst.
I have to apologize. The ‘Pickle Drop’ link that I posted appears to be the North Carolina one.
Here is a video of the Dillsburg one - at least the best I can find:
https://www.youtube.com/watch?v=ljJHWkos5qk
(The Mount Olive one still seems more elegant and charmingly homely...)
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/
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