Pickled: From Curing Lemons to Fermenting Cabbage, the Gourmand's Ultimate Guide to the World of Pickling (15 page)

1. Thoroughly rinse the mustard greens; blanch in boiling water for 30 seconds and dunk in an ice bath. Dry the greens, and then cut into
   ¹
   ⁄
   ₄
   -inch slices.
   
2. Mix the remaining ingredients in a large bowl; add the greens and turn to coat evenly.
   
3. Cover with a plate for weight; secure with plastic wrap. Let sit for 24 hours. Greens can be refrigerated, frozen, or canned. Flavor improves with aging. If canning, pack to within 1 inch of a quart container, secure the lid, and put in a hot water bath for 15 minutes. Test lids when cool. Greens that are canned will last for at least several months in a cold place, while noncanned greens should be used within a week or two.
   

This pickled cabbage is a relative to Korean kimchi, although its process is quicker, its flavor is milder, and the pickling agent is rice vinegar, not merely salt and cabbage liquid
.

YIELDS 3 POUNDS

 

 4 cups water

 6 cups rice vinegar

 1 tablespoon chopped garlic

 1 tablespoon chopped cilantro

 2 large shallots (or 1 medium onion), chopped

 3 pounds Chinese cabbage, cored, halved, and thinly sliced

 Salt to taste

 White pepper to taste

1. Place water, vinegar, garlic, cilantro, and shallots in a large stew pot and bring to a boil. Reduce heat and simmer for 5 minutes.
   
2. Bring the cooking liquid back to a boil and stir in the cabbage. Cover and cook the cabbage for 3–5 minutes.
   
3. Remove the pot from heat and let cool to room temperature. Season to taste with salt and white pepper.
   
4. Refrigerate for at least 8 hours before serving. This cabbage will last for a week or so in the refrigerator.
   

Be sure to get firm, ripe figs for this recipe. If they’re too ripe, they turn to mush when cooking. When you serve these, warm them up in a low oven and top with some ricotta cheese
.

YIELDS APPROXIMATELY 3 PINTS

 

 1 cup sugar

 
¹
⁄
₂
cup honey

 4 cups water

 2
¹
⁄
₂
pounds fresh ripe figs, peeled and quartered

 2 cups red wine vinegar

 2 (
¹
⁄
₄
-inch) slices ginger

 1 tablespoon whole cloves

1. Combine sugar, honey, and water in a medium saucepan. Bring to a boil.
   
2. Add the figs to the boiling sugar-water mixture, lower the heat, and simmer for 20 minutes.
   
3. Add remaining ingredients to mixture, and continue cooking gently for another 20 minutes. Let the mixture cool down.
   
4. Place the mixture into sterilized pint-sized glass jars, cover, and process in a boiling water bath for 15 minutes. The processed figs will keep for at least several months in a cold place.
   

This is a unique adaptation of a Thanksgiving favorite that’s yummy all year, but specifically designed to be frozen for holiday storage. Think how easy it will be to make this weeks ahead of time!

YIELDS APPROXIMATELY 5–6 CUPS

 

 1
¹
⁄
₄
cups sugar

 
¹
⁄
₂
cup raspberry vinegar

 
¹
⁄
₄
cup water

 1 (12-ounce) package fresh cranberries

 1 cup fresh raspberries

 1 cinnamon stick

 
¹
⁄
₄
-inch piece vanilla bean

 1 tablespoon thinly sliced orange peel

1. Combine sugar, raspberry vinegar, and water in a large nonreactive pan over medium heat; bring to a boil, stirring constantly until sugar dissolves.
   
2. Add cranberries, raspberries, cinnamon stick, vanilla bean, and orange peel.
   
3. Reduce heat to low; cover partially and simmer 10 minutes, or until cranberries burst.
   
4. Remove from heat; take out the cinnamon stick and cool completely.
   
5. Place in freezer-safe containers, leaving
   ¹
   ⁄
   ₂
   -inch headspace. The sauce can be kept in the freezer for several months. Thaw in fridge for 24–48 hours before serving.
   

This quick pickle is flavored with warming spices, and, like Cranberry-Raspberry Sauce, makes a wonderful addition to a holiday condiment platter
.

YIELDS APPROXIMATELY 1 QUART

 

 
¹
⁄
₄
cup apple cider

 
¹
⁄
₃
cup apple cider vinegar

 
¹
⁄
₂
cup pineapple juice

 3 tablespoons brown sugar

 1 tablespoon honey

 1 teaspoon nutmeg

 2 cinnamon sticks

 4 cups diced fresh pineapple

1. In a medium saucepan, bring the cider, cider vinegar, pineapple juice, sugar, honey, and spices to a boil over medium heat, stirring constantly.
   
2. Once the sugar is dissolved, turn off the heat and let the mixture cool slightly.
   
3. Place the pineapple chunks in either a large canning jar or a large heatproof bowl, and pour the vinegar mixture over them.
   
4. Place the pickles in the refrigerator for at least 24 hours. these quick pickles will keep for at least a week.
   

This is a southern favorite that has a fresh, thirst-quenching quality
.

YIELDS 5 PINTS

 

 4 pounds watermelon rind

 
¹
⁄
₂
cup pickling or canning salt

 8 cups water

 4 cups sugar

 2 cups white vinegar

 5 (
¹
⁄
₂
-inch) cinnamon sticks

 10 whole cloves

 5 (
¹
⁄
₄
-inch) slices ginger, peeled

 1 lemon, sliced into 5 pieces

1. Trim the pink parts off the watermelon rind; cube rind.
   
2. Soak the rind in pickling salt and water overnight; drain and rinse thoroughly.
   
3. Place rind in a large pot and cover with water; simmer until tender, being careful not to overcook.
   
4. In a large stockpot, mix remaining ingredients; simmer 10 minutes.
   
5. Add watermelon rind, cooking over low heat until nearly transparent.
   
6. Transfer rind and liquid to
   ¹
   ⁄
   ₂
   -pint jars. leave
   ¹
   ⁄
   ₂
   -inch headspace; process in hot-water bath 10 minutes. the pickles will last for at least several months in a cold place.
   

Pickled peaches are a wonderful summertime dish and go exceptionally well with a variety of grilled meats, as well as in hearty salads
.

YIELDS 4 QUARTS

 

 5 cups sugar

 2
¹
⁄
₂
cups white vinegar

 2
¹
⁄
₂
cups water

 4 cinnamon sticks

 8 whole cloves

 4 (
¹
⁄
₄
-inch) slices fresh ginger

 12 cups peaches, peeled and pitted

1. Combine sugar, vinegar, water, and spices; bring to a boil.
   
2. Let the mixture boil for 30 seconds, then add the fruit. Adjust the heat to a low boil, and cook the fruit until partly tender, approximately 5 minutes.
   
3. Pack fruit into sterilized jars, pouring syrup over top and leaving
   ¹
   ⁄
   ₂
   -inch headspace.
   
4. Add tops; process 10 minutes in hot water bath. These peaches can last for a year under cold conditions.
   

Peaches had their beginning in China, where they were favored by the royal family. They appear in Chinese writings dating to the tenth century
B.C.E
. Peaches traveled with Persian merchants, who introduced them to Europe. Peaches were one of the fruits brought to America by the Spanish in the seventeenth century.

 

These look beautiful in a gift basket, and they taste great, too!

YIELDS 4 PINTS

 

 6 large oranges

 1
¹
⁄
₂
cups granulated sugar

 1
¹
⁄
₂
cups white vinegar

 4 (2-inch) cinnamon sticks

 2 teaspoons whole cloves

 1 teaspoon whole allspice berries