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| Quick Pickles http://cookaholics.org/viewtopic.php?f=23&t=883 |
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| Author: | Darcie [ Sat Dec 04, 2010 8:25 pm ] |
| Post subject: | Quick Pickles |
I'm having another solstice party this year, and I would like to serve some kind of homemade pickled veggies - but I don't want to do any canning and of course don't have time for long-cured pickles anyway. Does anyone have recipes for quick pickles? PS: of course you are all invited to the party. Hope you don't mind snow, ice, and more snow. But we will have a fire! |
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| Author: | Kathy's Pete [ Sat Dec 04, 2010 8:41 pm ] |
| Post subject: | Re: Quick Pickles |
Do you have Bittman's How to Cook Everything? There are some quick pickle recipes there. Quick Pickled Vegetables Makes 4 servings Time: 1 hour or less You won't believe how much an hour of salting changes these vegetables. 1 pound cucmber, zucchini, summer squash, or eggplant 1 tablespoon salt 1/2 teaspoon sugar 1 tablespoon minced fresh dill or 1 teaspoon dried dill 2 teaspoons any vinegar 1. Wash the vegetables, peel them if you like, and slice them as thinly as possible (a mondoline is perfect for this). Place them in a colander and salt them. Toss the slices with the salt, kneading the salt into them with your hands for a minute. 2. Let sit for 15 to 30 minutes (cucumbers take less time than eggplant), tossing and squeezing every few minutes. When little or no liquid comes out of the vegetable, rinse well in cold water. Place in a bowl. 3. Toss with the sugar, dill, & vinegar; serve immediately; this does not keep well. |
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| Author: | BeckyH [ Sun Dec 05, 2010 9:43 am ] |
| Post subject: | Re: Quick Pickles |
I have a great paperback book called Quick Pickles, alas it's at home and I am not. But it's got nice recipes and you could probably find it at the library. |
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| Author: | Amy [ Sat Dec 11, 2010 3:30 am ] |
| Post subject: | Re: Quick Pickles |
Darcie, I thought of you when I saw this video. They're quick, but I think the price of entry for a chamber vacuum sealer might be a bit much. lol Amy |
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| Author: | talanhart [ Sat Dec 11, 2010 4:45 am ] |
| Post subject: | Re: Quick Pickles |
Great Video! I have the Vacuum Jars for my Food sealer which would probably work. |
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| Author: | gardnercook [ Sat Dec 11, 2010 9:06 am ] |
| Post subject: | Re: Quick Pickles |
Also Darcie, you might check Michael Symon's recipes for his show, "Cooking Like an Iron Chef"....he does a lot of quick pickling on the show. The show is on the Cooking Channel ilene |
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| Author: | Darcie [ Sat Dec 11, 2010 5:14 pm ] |
| Post subject: | Re: Quick Pickles |
@Amy - but what a great conversation piece! Thanks all for the replies - I really need to sit down this weekend and plan my menu. Since it's a blizzard outside, I have no excuse. |
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| Author: | TheFuzzy [ Sat Dec 11, 2010 10:41 pm ] |
| Post subject: | Re: Quick Pickles |
Amy, Todd, I thought someone proved that vacuuming didn't make stuff marinate any faster. |
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| Author: | Amy [ Sat Dec 11, 2010 11:12 pm ] |
| Post subject: | Re: Quick Pickles |
TheFuzzy wrote: Amy, Todd, I thought someone proved that vacuuming didn't make stuff marinate any faster. That sounds familiar, but hey, I'll try anything once...oh wait...that would be a $2,500 experiment.  Amy |
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| Author: | vtcook [ Tue Dec 14, 2010 12:41 am ] |
| Post subject: | Re: Quick Pickles |
Darcie, Have you ever LInda Ziedrich's Lime-Mint Freezer pickles??? Easy and AWESOME! The recipe is from Joy of Pickling. If you want other recipes google "joy of pickling linda ziedrich freezer" and you can see other recipes on googlebooks. It calls for cucumbers - but you could use any other veggie that you think would go well with mint and lime. Here it is.... Lime-Mint Freezer Pickle Yield: 4 pints Ingredients: * 2 ½ pounds pickling cucumbers, thinly sliced (about 8 cups) * 3 tablespoons pickling salt * ½ cup sliced onion * 1 small sweet ripe pepper, such as bell or pimiento, chopped * Grated zest of 1 lime * 2 garlic cloves, minced * ¼ cup minced fresh mint leaves * 1 ½ cups sugar * 1 ½ cups distilled white vinegar Preparation: In a large bowl, toss the cucumber slices with the slat. Let the cucumbers stand at room temperature for 2 to 3 hours, and then drain them. In another bowl, stir together the remaining ingredients. Pour the mixture over the cucumbers and stir well. Refrigerate the mixture for 8 to 10 hours. SERVE AT THIS POINT OR.... Pack the cucumbers and liquid in freezer bags or rigid containers and freeze the containers. Thaw the pickles for about 8 hours in the refrigerator before serving. |
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