A peck o' veg to pickle
February 25, 2022 3:25 AM Subscribe
What are your favorite (non-cucumber) pickle recipes to make at home?
I'll soon be getting a lot of fresh organic produce for my very own. Yay!
But I'm one person and I'll need to put up a lot of this produce. Now is the time to learn to pickle.
So tell me about the pickle recipes you love! No cuke-heavy recipes please: I'm not a fan.
I'll soon be getting a lot of fresh organic produce for my very own. Yay!
But I'm one person and I'll need to put up a lot of this produce. Now is the time to learn to pickle.
So tell me about the pickle recipes you love! No cuke-heavy recipes please: I'm not a fan.
I really love this recipe for quick pickled red onions. Stupid easy and super tasty. Have to be refrigerated and the shelf life is short, but they taste so good they don't last long.
posted by theBigRedKittyPurrs at 5:06 AM on February 25, 2022 [6 favorites]
posted by theBigRedKittyPurrs at 5:06 AM on February 25, 2022 [6 favorites]
Addendum: simple salt brine is 1/4c pickling salt to 1/2gal water.
posted by SaltySalticid at 5:17 AM on February 25, 2022 [1 favorite]
posted by SaltySalticid at 5:17 AM on February 25, 2022 [1 favorite]
We get watermelon radishes in our farm share and have done this recipe to quick pickle them.
posted by damayanti at 5:26 AM on February 25, 2022 [2 favorites]
posted by damayanti at 5:26 AM on February 25, 2022 [2 favorites]
I think you should embark on your first efforts towards kimchi. :)
posted by The Adventure Begins at 5:49 AM on February 25, 2022 [3 favorites]
posted by The Adventure Begins at 5:49 AM on February 25, 2022 [3 favorites]
Another vote for lacto-fermentation. And if you end up making a batch you really like, you can use a tablespoon or two of the liquid as a starter culture in your next batch. I started making kimchi around five years ago, and after one attempt I was particularly pleased with, I did that, and then as that next one got low, used a bit of that one's liquid in the yet next batch, etc etc, so I've pretty much always got a jar of kimchi that tastes pretty much like that one delicious jar I made forever ago (with some variation depending on what else I put in, of course).
posted by solotoro at 5:50 AM on February 25, 2022 [4 favorites]
posted by solotoro at 5:50 AM on February 25, 2022 [4 favorites]
Dilly Beans
Pickled Cherry Tomatoes
These are my go-tos, and I always get lots of compliments whenever I bring them somewhere.
posted by Sparky Buttons at 7:04 AM on February 25, 2022 [3 favorites]
Pickled Cherry Tomatoes
These are my go-tos, and I always get lots of compliments whenever I bring them somewhere.
posted by Sparky Buttons at 7:04 AM on February 25, 2022 [3 favorites]
Pickled red onions, as mentioned above, are a mainstay in our fridge. We follow the momofuku brine: https://peachykeen.momofuku.com/recipe/vinegar-pickles/
posted by beepbeepboopboop at 8:02 AM on February 25, 2022 [1 favorite]
posted by beepbeepboopboop at 8:02 AM on February 25, 2022 [1 favorite]
Pickled radishes are also good. I'll have to see if I can find a link to my recipe online.
Kimchi is a bit of a beast, although fun. Who knew one cabbage could produce so much chopped cabbage???
posted by praemunire at 8:07 AM on February 25, 2022 [1 favorite]
Kimchi is a bit of a beast, although fun. Who knew one cabbage could produce so much chopped cabbage???
posted by praemunire at 8:07 AM on February 25, 2022 [1 favorite]
Mediterranean Kabees (pickled turnips) are wonderful and have been a hit even with friends who don't care for turnips.
My other favorite is spicy fast-pickled carrots, again, way better than they have any right to be. Recipe follows. Amounts listed are for each pound of carrots -- this recipe scales up well. Amount of heat (jalapenos) and spices can be adjusted to your liking.
1 lb. raw carrots
1-1/4 C water
1 C white or cider vinegar (I use white; cider is a bit milder)
1/4 C sugar
1-1/2 T kosher salt
1 to 2 large cloves of garlic
1 to 2 jalapeno peppers
1 stalk celery
1 bay leaf
1 tsp whole black peppercorns
1 tsp dried or fresh thyme leaves (can also use dill leaf and/or seed for a different flavor profile)
If using full-size carrots, wash, peel and slice carrots into sticks or rounds and place into a heat-proof glass bowl. Baby-cut carrots can just be washed. Peel and lightly crush garlic, seed and slice jalapenos, slice celery.
In a stainless steel pot, bring water and vinegar to a soft boil. Add all ingredients except carrots. Lower heat and simmer for about five minutes.
Pour liquid over carrots in bowl to cover completely. Let cool to room temperature, then put in fridge. After 24 to 48 hours, remove jalapenos, celery, garlic and bay leaves.
Carrots are ready to be nommed at the 24 hour point. They will keep in the fridge for about a month – if they last that long.
posted by vers at 8:54 AM on February 25, 2022 [3 favorites]
My other favorite is spicy fast-pickled carrots, again, way better than they have any right to be. Recipe follows. Amounts listed are for each pound of carrots -- this recipe scales up well. Amount of heat (jalapenos) and spices can be adjusted to your liking.
1 lb. raw carrots
1-1/4 C water
1 C white or cider vinegar (I use white; cider is a bit milder)
1/4 C sugar
1-1/2 T kosher salt
1 to 2 large cloves of garlic
1 to 2 jalapeno peppers
1 stalk celery
1 bay leaf
1 tsp whole black peppercorns
1 tsp dried or fresh thyme leaves (can also use dill leaf and/or seed for a different flavor profile)
If using full-size carrots, wash, peel and slice carrots into sticks or rounds and place into a heat-proof glass bowl. Baby-cut carrots can just be washed. Peel and lightly crush garlic, seed and slice jalapenos, slice celery.
In a stainless steel pot, bring water and vinegar to a soft boil. Add all ingredients except carrots. Lower heat and simmer for about five minutes.
Pour liquid over carrots in bowl to cover completely. Let cool to room temperature, then put in fridge. After 24 to 48 hours, remove jalapenos, celery, garlic and bay leaves.
Carrots are ready to be nommed at the 24 hour point. They will keep in the fridge for about a month – if they last that long.
posted by vers at 8:54 AM on February 25, 2022 [3 favorites]
I've got this Smitten Kitchen pickled carrot sticks recipe memorized and make it frequently. I use plain vinegar and add peppercorns and red pepper flakes to spice things up. It's certifiably delicious and works for pretty much any sturdy vegetable.
posted by scrubjay at 8:57 AM on February 25, 2022 [4 favorites]
posted by scrubjay at 8:57 AM on February 25, 2022 [4 favorites]
I used to use this recipe for pickled beets every Easter.
posted by kathrynm at 9:07 AM on February 25, 2022
posted by kathrynm at 9:07 AM on February 25, 2022
I have so many teddy bear peanut butter jars, I've been using them to pickle everything.
Pickled peaches to top salads, pickled shallots and onions to top sandwiches, also pickled watermelon rind to go on sandwiches.
posted by beccaj at 9:12 AM on February 25, 2022
Pickled peaches to top salads, pickled shallots and onions to top sandwiches, also pickled watermelon rind to go on sandwiches.
posted by beccaj at 9:12 AM on February 25, 2022
Korean Home Cooking’s excellent kimchi recipe can be adjusted for nearly any vegetable, not just cabbage! I adjust the recipe to my whims and whatever I’m kimchifying, for example I often skip the seafood and always put in kombu, because it works better I think with things like mustard greens or interesting radishes. If you get an abundance of fresh spring garlic it’s amazing for kimchi. Turnips are good too, pretty much anything crunchy will work. I like to have some of whatever I’m pickling fresh when I’ve just packed it, and then I get to sneak tastes every few days as I check its progress.
I also love taqueria style pickled vegetables, which are typically a vinegar pickle. Mexican oregano, cumin seed, garlic, salt, fifty/fifty water and white vinegar, some sugar or other sweetness, thinly sliced red onions, carrots, medium to mild chilies, radish chunks, whatever other things that need using up (shallots, green tomatoes, cauliflower…) Toast spices, heat up the brine, pour hot over packed veggies, enjoy for the next month or so with any kind of food that calls for a punch, alongside lime.
posted by Mizu at 9:21 AM on February 25, 2022
I also love taqueria style pickled vegetables, which are typically a vinegar pickle. Mexican oregano, cumin seed, garlic, salt, fifty/fifty water and white vinegar, some sugar or other sweetness, thinly sliced red onions, carrots, medium to mild chilies, radish chunks, whatever other things that need using up (shallots, green tomatoes, cauliflower…) Toast spices, heat up the brine, pour hot over packed veggies, enjoy for the next month or so with any kind of food that calls for a punch, alongside lime.
posted by Mizu at 9:21 AM on February 25, 2022
Curtido is a lightly fermented slaw, and it's delicious and easy.
posted by Lyn Never at 9:31 AM on February 25, 2022
posted by Lyn Never at 9:31 AM on February 25, 2022
If your produce contains fruit and you enjoy a sweet pickle, you can quick pickle just about any fruit using the brine for these pickled grapes.
posted by darchildre at 3:11 PM on February 25, 2022
posted by darchildre at 3:11 PM on February 25, 2022
Sortd Food in UK says you can make a super quick ppickle by simply cutting carrot, radish, and bakchoy and stir together vinegar, mirin, apple juice, and salt and toss everything together, and it'll work as a "quick pickle".
posted by kschang at 12:13 AM on February 26, 2022
posted by kschang at 12:13 AM on February 26, 2022
Nthing lacto-ferments. Easy and delicious. The method described above: submerge in brine and everything will be fine -- is one of two methods I typically use. Eggplant is a surprising and tasty brine ferment. I also like carrots and onions and hot peppers (separately, together, made into hot sauce . . . ). The other is where you massage salt and seasonings into your vegetables and they create their own brine.
My favorite is sauerkraut -- all you need is salt and cabbage (and a bit of patience) -- but you can add lots of things to it. I like it with some onions and carrots; garlic is also nice. Crushed juniper berries and cracked black peppercorns are tasty; caraway seeds are traditional. Red cabbage works just as well as green cabbage and turns everything a lovely purple-red color. Fresh apples just make everything more sour, but dried apples or cranberries add an interesting and sweet (or tart) dimension. I've also used this method with turnips and rutabaga (sauerruben).
Two suggested sources: Sandor Katz and Fermented Vegetables by Kirsten K. Shockey and Christopher Shockey. Katz for his depth and breadth of knowledge and enthusiasm and the Shockeys for making interesting ferments very accessible -- that's where I learned about brine fermented eggplant and fermented herbs.
posted by carrioncomfort at 6:24 AM on February 28, 2022
My favorite is sauerkraut -- all you need is salt and cabbage (and a bit of patience) -- but you can add lots of things to it. I like it with some onions and carrots; garlic is also nice. Crushed juniper berries and cracked black peppercorns are tasty; caraway seeds are traditional. Red cabbage works just as well as green cabbage and turns everything a lovely purple-red color. Fresh apples just make everything more sour, but dried apples or cranberries add an interesting and sweet (or tart) dimension. I've also used this method with turnips and rutabaga (sauerruben).
Two suggested sources: Sandor Katz and Fermented Vegetables by Kirsten K. Shockey and Christopher Shockey. Katz for his depth and breadth of knowledge and enthusiasm and the Shockeys for making interesting ferments very accessible -- that's where I learned about brine fermented eggplant and fermented herbs.
posted by carrioncomfort at 6:24 AM on February 28, 2022
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You can pickle any mix of veg and spices this way, it's great for experimentation! Except no broccoli or a few others with high sulfur. Onion and garlic go well in most any pickle, and add safety due to anti microbial properties. You can use any salt but it works best to use pickling salt and boiled water, using 1-2qt jars that have also been rinsed in boiling water. The book I borrowed laid this out then said in the intro "you don't really need this book, just remember 'submerge it in brine, and it will be fine!'". So I I returned the book. You can use weights to keep stuff down and submerged, or just be clever with cutting and packing the veg into the shoulders of the jar.
One mix I've liked a lot is cauliflower with onion, garlic, and curry spices, another crowd favorite is green beans with dill. Carrots with ginger is another simple good mix.
Fermenting times vary widely based on temp, veg, cut, and local flora, but they are done whenever they taste right, so you can just check every few days after 5 or so until you get the hang of it. After you cap them they are good in the fridge semi-indefinitely, but if you want to keep them in a root cellar like our ancestors did they will keep you through winter, getting more sour as time goes by but still safe as long as they stay submerged.
Good luck!
posted by SaltySalticid at 5:05 AM on February 25, 2022 [7 favorites]