PICKLES!

Pickling is a way to expand the life and preserve goodness of summer vegetables and fruits. The “brine” is a liquid marinade that absorbs into the food and creates a burst of flavor when you take a bite!

Please enjoy the variety of recipes below and feel free to mix, match and even combine ingredients.

Pickled Beets

My grandmother once said, “If you eat beets, you’ll live forever”. Clearly that was her way of getting me to eat beets. Beets have many health benefits as they are loaded with valuable nutrients and fiber, they fight inflammation, they offer detox support and may even boost stamina, amongst other things.

And keep the greens for consumption! Simply wash the greens and pat dry with a paper towel. Chop them and add to salad, or saute’ with spinach, garlic and olive oil. Like the radish, you can eat the whole thing!

When you stop in Ellwood Thompson’s check out “Green & Grind” for juicing options. Beets are high in sugar, therefore make your smoothie sweet!

Yield: 2 cups

Ingredients

  • 1 ½ cups thinly slice red beets (small in size)
  • ½ cup thinly sliced shallots (about 1 small)
  • ½ cup red wine vinegar
  • ½ cup water
  • 1 T maple syrup
  • 1 tsp black peppercorns
  • 1 clove garlic; finely sliced
  • 2-3 cardamom pods (optional)
  • 1 cinnamon stick (or your favorite spice such as fennel seed, mustard seed, etc.)
  • 1 tsp salt

Directions

  1. Thinly slice beets and shallot using a mandolin then place them in a small sauce pan and cover with water. Bring to a boil, cover and simmer for 5-10 minutes until beets soften.
  2. Strain beets and shallots, then transfer to a wide mouth jar.
  3. Add vinegar, water, syrup and spices to a small sauce pan. Bring to a boil then simmer about 5 minutes.
  4. Pour the brine over the beets and shallots. Allow recipe to come to room temperature then refrigerate for 4 hours prior to serving.

Pickled Cucumbers

Look for the medium to small sized cucumbers vs. the long skinny as they have a tougher skin and usually remain crunchy through the brining process. The firmer the cucumber the better!

Use your favorite spice or herb in place of the fennel and mustard seeds as listed below. Dill, coriander, rosemary, thyme and chili flakes are some of my substitute suggestions.

Yield: 2 cups

Ingredients

  • 2 cups sliced cucumbers
  • ½ cup rice vinegar
  • ½ cup water
  • 1 T maple syrup
  • 1 tsp fennel seeds
  • 1 tsp mustard seeds
  • 1 clove garlic; finely sliced
  • 1 tsp salt
  • ½ tsp black pepper

Directions

  1. Add vinegar, water, syrup and spices to a small sauce pan. Bring to a boil then simmer about 5 minutes.
  2. Thinly slice cucumbers with a mandolin then add slices to a wide mouthed jar.
  3. Pour the brine over the cucumber slices and seal. Allow recipe to come to room temperature then refrigerate for 4 hours prior to serving.

Pickled Radishes

The word “radish” in Latin is “radix”, meaning “root”. Radishes are crunchy and a bit peppery, offering good flavor and texture to a salad or paired with your favorite dish! Saute’ the greens with some spinach and add them to your meal. You can “eat the whole thing!”

Yield: 2 cups

Ingredients

  • 2 cups thinly sliced radishes (1 bunch)
  • ¼ cup apple cider vinegar
  • ¼ cup white wine vinegar
  • ½ cup water
  • 1 T maple syrup
  • 1 clove garlic, thinly sliced
  • 1 tsp peppercorns
  • 1 tsp salt
  • ½ tsp red pepper flakes OR sliced chiles (or try another spice or herb!)

Instructions

  1. Add vinegar, water, syrup and spices to a small sauce pan. Bring to a boil then simmer for 5 minutes.
  2. Thinly slice radishes with a mandolin and place them in a wide mouth jar. Pour the brine over the radishes and seal the jar. Allow recipe to come to room temperature then refrigerate for 4 hours before serving.

 

– Ellwood’s Kitchen

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>