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Pickled Ginger Red Onion Cucumbers
Makes 2 cups Ingredients 1 cup water 1 cup rice wine vinegar, flavored with ginger if you can find ¼ cup sugar 1 teaspoon salt ¼ cup chopped fresh mint 1 large euro cucumber washed & sliced thin (peels on) 2 cayenne or red chili peppers sliced thinly, seeds removed (Serrano chili’s can be substituted)…
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Watermelon Rind Pickles
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…
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Spicy Mango Pickle
Makes 1 quart INGREDIENTS 3 medium green (unripe) mangoes, peeled and cut into small cubes ½ cup kosher salt 3 tablespoons turmeric 1 teaspoon fennel seeds 1 tablespoon black mustard seeds, coarsely ground in a mortar and pestle or spice grinder ½ tablespoon fenugreek seeds, coarsely ground ½ cup cayenne pepper 1 cup canola oil…
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Sweet-and-Sour Eggplant Pickle
Makes 1 quart INGREDIENTS 1-pound Japanese or small Italian eggplants, or 1 large (1¼ to 1½ pound) eggplant, stemmed 2 teaspoons salt 1 cup rice wine vinegar 1½ cups loosely packed light brown sugar 1 cup canola oil ½ tablespoon chopped garlic ½ tablespoon chopped fresh ginger 1 tablespoon cayenne pepper DIRECTIONS If using Japanese…