Watermelon Rind Pickles

August 2nd, 2011 § 0 comments § permalink

Makes a large batch of pickles

Ingredients

Seedless red watermelon rind with a touch of red flesh left on (entire watermelon)
1 cup salt
1 teaspoon alum powder (pickling preservative for crispness/totally optional)
1 quart cold water
3 cups white distilled vinegar
2 cinnamon sticks
15 cloves
3 cups sugar

Directions

In a large mixing bowl combine the salt and cold water and mix or whisk until all the salt dissolves. Pour the mixture over the rinds in a large flat vat or container, making sure all rinds are covered. Cover the container with something to push the rinds down into the liquid and let stand for eight hours. Drain the pickled rinds and rinse and soak in a clean cold water bath. In the meantime in a large sauce pan bring the vinegar and spices to a boil. Add the clean rinsed rind and 1 cup of sugar and bring back to a boil. Remove from heat and allow to cool. When the mixture is cool add one more cup of sugar and place back on burner and bring to a boil. Remove again from heat add sugar and allow to cool. Place back on heat and add the final cup of sugar. Allow to cool.

*Recipe property of Polo Dobkins

Horseradish and Tarragon Pickled Gold Beets

November 5th, 2009 § 0 comments § permalink

Makes 4 cups

INGREDIENTS

3 cups baby gold beets, steamed, peeled and halved
1 tablespoon fresh horseradish, grated
¼ cup fresh tarragon, chopped
¾ cup white wine vinegar
1 cup water
2 teaspoon sugar
2 teaspoon salt
1 teaspoon cracked pepper corns

PREPARATION

In a large deep mixing bowl whisk together all the ingredients except the beets. Add beets, cover and refrigerate for at least 2-3 hours until desired taste and firmness.

Cilantro Curry Pickled Cauliflower

November 5th, 2009 § 0 comments § permalink

Makes 3 cups

INGREDIENTS

1 cup cauliflower florets
1/2 cup carrot slices
1/4 cup sliced ginger
1/4 cup sliced red peppers
1 teaspoon black sesame seeds
1 teaspooncoriander seeds
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/4 cup cilantro chopped
1 chopped serrano chili
1 cup rice wine vinegar, flavored with ginger lime if you can find
1/2 cup water
1 Tablespoon salt
2 Tablespoons sugar
1 tablespoon curry powder

PREPARATION

In a steamer steam cauliflower florets and carrots until just tender, approx 8-9 minutes. in the meantime mix vegetables & spices in a large mixing bowl, ginger, red peppers, sesame seeds, mustard seeds, cumin seeds, cilantro, and chili, add the cauliflower and carrots when they are cooked until tender. In another mediummixing bowl combine vinegar, water sugar , curry, and salt and mix until sugar and salt have dissolved. Pour over vegetable mixture and mix well, refrigerate for at least 2-3 hours.

Pickled Shrimp & Fennel

November 5th, 2009 § 0 comments § permalink

Makes 3 cups

INGREDIENTS

4 lemons (Juice of 4 zest of 2)
1 cup white wine vinegar (lemon champagne vinegar also is great)
1/4 cup olive oil
1 teaspoon wholegrain mustard
2 teaspoons fennel seeds
1 teaspoon dried chili flakes
1 teaspoon mustard seeds
2 cloves garlic chopped fine
3 fresh bay leaves
1 large fennel bulb, sliced thin
1/2 cup fresh parsley, chopped
1/4 cup fresh lemon thyme, chopped (regular thyme is okay)
1 medium red pepper, julienned
1 medium red onion, julienned
2 lbs large shrimp, peeled, deveined tail on or off
salt/pepper

PREPARATION

Zest 2 lemons and juice all of them. In a large mixing bowl whisk together, lemon juice, zest, vinegar, olive oil, mustard, fennel seeds, chili flakes, mustard seeds and garlic. Set aside. Steam shrimp in double boiler for about 5-6 minutes or until cooked thoroughly, allow to cool. In another large mixing bowl mix fennel, parsley, lemon thyme, red peppers and red onions. Pour vinegarmixture over shrimp mixture and mix well. Season with salt and pepper and refrigerate at least 2 hours before serving.

Pickled Chili Ginger Mint Cucumbers & Red Spring Onions

November 5th, 2009 § 0 comments § permalink

001 (5)

Makes 2 cups

Ingredients

1 cup water
1 cup rice wine vinegar, flavored with ginger if you can find
¼ c. sugar
1 teaspoon salt
1/4 cup chopped fresh mint
1 large euro cucumber washed & sliced thin (peels on)
2 cayenne peppers sliced thinly, seeds removed
(Serrano chili’s can be substituted)
1 medium red onion sliced thin
¼ cup fresh ginger , peeled and sliced thin

Directions

Whisk water, vinegar, sugar & salt together until sugar and salt are totally dissolved. Add cucumbers, red onions, ginger, and chili’s and mix well. Refrigerate for about 1 hour or until desired pickled taste.

Pickled Asparagus with Mint & Lemon

November 5th, 2009 § 0 comments § permalink

In a world where dinner parties, picnics, holiday & religious gatherings, and lazy Sundays still prevail, a beautiful glass jar of homemade pickled vegetables or fruits makes a unique and thoughtful gift. So gather up some pretty glass jars, get your children together or throw a “pickling party” and get started on your creative journey, we are sure you will be “pickled pink”!

Makes 1 bunch pickled asparagus

INGREDIENTS

1 bunch asparagus, cleaned and ends trimmed
1 lemon juiced
1/2 cup champagne vinegar (lemon flavored if possible)
1/2 cup sparkling water
1 teaspoon sugar
1 teaspoon salt
8-10 mint leaves
1/2 lemon sliced

PREPARATION

In a steamer or medium pan steam asparagus until cooked to not quite tender, approximately 5 minutes. Take of burner and blanch in ice cold water to stop cooking process. in a medium mixing bowl combine lemon juice, vinegar, sparking water, salt & sugar and stir well. addmint leaves and lemon slices. Place asparagus in a flat baking dish and pour vinegar mixture over it, cover and refrigerate for approx 30 minutes to 2 hours until desired flavor and consistency. Discard mint leaves as they will turn brown in the marinade.

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