Pickled: From Curing Lemons to Fermenting Cabbage, the Gourmand's Ultimate Guide to the World of Pickling (9 page)

This is a type of refrigerator pickling but this recipe is also safe for hot-water-bath canning. If you choose to do hot-water-bath canning, follow proper safety procedures and process for 10 minutes
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YIELDS 3 PINTS

 

 3
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pounds asparagus, cut into 6-inch pieces

 3 cloves garlic, peeled

 1 shallot, minced

 3 bay leaves

 1
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teaspoons black peppercorns

 1
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teaspoons dill seeds

 1 tablespoon fresh dill

 1
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teaspoons yellow mustard seed

 2 cups water

 2 cups white vinegar

 
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cup pickling salt

1. Evenly divide the asparagus, garlic, shallot, bay leaves, peppercorns, dill seeds, dill, and mustard seeds among 3 wide-mouth pint jars.
   
2. In a saucepan, bring the water, vinegar, and salt to a boil, stirring to dissolve the salt. Ladle over the asparagus. Close the jars. Allow them to come to room temperature and then refrigerate.
   
3. Wait 1 week before eating. Keep refrigerated at all times.
   

Canning fruits and vegetables is a great way to preserve food at its peak. Pickling is an easy place to start. Even unprocessed pickles keep for weeks or even months in the refrigerator.

 

These pickles are great to serve with a Mediterranean-themed meal. A variation is to add green or kalamata olives. This dish will only keep refrigerated for up to 3 days, because of the low acidity in the pickling mixture
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YIELDS APPROXIMATELY 1 PINT

 

 1 pound white button mushrooms or other variety

 
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cup olive oil

 
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cup rice vinegar

 
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teaspoon pickling or canning salt

 1 teaspoon fresh dill, minced, or
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teaspoon dried dill

 2 tablespoons parsley, minced

 1 clove garlic, peeled and minced

 Zest of 1 lemon

1. Slice mushrooms thinly. Place mushrooms in a pint-sized glass jar.
   
2. Mix olive oil, rice vinegar, salt, dill, parsley, garlic, and lemon zest together.
   
3. Pour herb mixture over mushrooms and cover.
   
4. Refrigerate overnight and serve. The mushrooms will keep for about three days in the refrigerator.
   

These flavorful pickles can jazz up a plate with bright red color. Serve pickled beets with fresh green salad
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YIELDS APPROXIMATELY 2 CUPS

 

 2 medium beets

 Water, as needed

 
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cup rice vinegar

 
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teaspoon pickling or canning salt

 
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cup apple cider

 1 medium bay leaf

1. Slice beets into
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   -inch slices.
   
2. In a small saucepan, cover beets with water. Bring to boil, lower heat, and simmer for 15 minutes. Drain. Place beets in a pint-sized glass jar.
   
3. Bring rice vinegar, salt, apple cider, and bay leaf to a boil, lower heat, and simmer for 2 minutes.
   
4. Pour vinegar mixture over beets and cover. Refrigerate at least overnight.
   
5. Drain before serving. The beets will keep for a few days to a week in the refrigerator.
   

The flavor of the nasturtium is very similar to capers and far less expensive. Note, however, that it’s essential to use the green pods because mature pods are unsuitable for consumption
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YIELDS 1 CUP

 

 2 tablespoons pickling or canning salt

 1 cup water

 
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cup green nasturtium seed pods

 
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cup white wine vinegar

 
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cup red wine vinegar

 2 teaspoons sugar

 1 bay leaf

Pinch dried thyme

 

1. Mix salt and water together with nasturtiums. Soak 3 days, making sure the pods stay beneath water’s surface.
   
2. Strain; put in a pint-sized canning jar.
   
3. Mix vinegars with remaining ingredients; bring to a boil.
   
4. Pour over pods. Cap and seal in a hot water bath 10 minutes. These processed pickles will keep for up to a year in a cold place.
   

This flower originated in Peru. Today, there are well over thirty varieties of nasturtiums in the world. The petals have been used for hundreds of years in salads, and they’re high in vitamin C. If you love birds, grow nasturtiums to attract hummingbirds.

 

This is delightful to use as a condiment served either warm or cold with meats, or apply as a marinade. Shallot Confiture is a labor-intensive process that involves some rudimentary canning procedures, but the end results are well worth it!

YIELDS 7 PINTS

 

 3 pounds shallots, peeled, root ends intact

 1
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cups pickling or canning salt

 8 cups apple cider vinegar

 4
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cups granulated sugar

 4 cardamom pods, crushed

 2 teaspoons dried lemon zest

 2 cinnamon sticks

 4–6 small dried red chili peppers

 2
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teaspoons whole cloves

 1 tablespoon whole black peppercorns

1. Day one
   . Peel the shallots, leaving the root ends intact. Place them in a nonmetallic bowl; sprinkle with canning salt. Add enough water to cover, stirring carefully to dissolve the salt. Put a plate on top of the shallots to submerge them completely. Cover with a clean cotton dish towel; put in a cool place and let sit for 24 hours.
   
2. Day two
   . Drain and rinse the shallots thoroughly in cool water; dry on paper towels. Pour the vinegar and sugar into a stockpot; stir well. Make a spice ball using a doubled square of cheesecloth and all the spices. Add the spice ball to the stockpot. Heat on medium heat until sugar has completely dissolved. Raise the heat and bring to a boil; boil for 10 minutes. Add the shallots; simmer gently for 15 minutes. Remove stockpot from heat; cover, and let sit for 24 hours.
   
3. Day three
   . Return shallots to stove and slowly bring them to a boil; turn down heat and simmer for 15 minutes. Remove stockpot from heat; cover, and let sit for 24 hours.
   
4. Day four
   . Return shallots to stove and slowly bring them to a boil once more. Simmer gently until the shallots are golden brown and translucent. Discard spice ball. Ladle into sterilized jars. Use a plastic knife or plastic straw to remove air pockets. Cap and seal. Process in a water-bath canner for 10 minutes. Store in a cool, dark, dry place for 2–3 months to allow flavors to meld, and consume within a year or so.