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Seasonal Quick Pickles

Seasonal Quick Pickles

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October 2009


Recipe Preparation

Nutritional Content

One serving contains the following: Calories (kcal) 44.2 %Calories from Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 10.3 Dietary Fiber (g) 2.5 Total Sugars (g) 4.9t Net Carbs (g) 7.8t Protein (g) 1.3t

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Tag Archives: Pickles

Bharwa Masala Mirchi

These stuffed chillies can be consumed as a pickle or an accompaniment or loaded into sandwiches or rotis for a snack! Make a large batch and store in the refrigerator for upto a month!

  • 6 large long green Chillies
  • ¼ cup sev (fried bhel puri sev)
  • 1 ½ tbsp. fennel seeds (Saunf)
  • ¼ tsp. Ajwain (carom seeds)
  • ½ tsp. turmeric powder
  • 2 tbsp. coriander powder
  • 2 tbsp. Amchur (Dry mango powder)
  • 1 tsp. salt
  • ¼ tsp. Asafoetida
  • ½ tsp. mustard seeds
  • 4 to 5 tbsp. oil

Wash chillies and wipe dry. Make a slit on the length of the chilli without cutting through. Carefully remove the seeds and the pith with a small spoon or a knife. Leave the stem on.

Powder the sev fine. Grind the fennel and Ajwain to a powder. Mix the sev, fennel, Ajwain, coriander, amchur, turmeric and salt in a bowl and add 2 tbsp. of the oil and mix well.

Stuff the masala powder into the chillies and set aside. Heat the remaining oil and temper with asafoetida and mustard seeds. When the seed pop add the stuffed chillies and fry on medium low heat for 3 to 4 minutes till it changes color and is light brown. Turn and cook other side for 2 minutes. Don’t burn them. When the chillies are soft, switch off flame and cover and keep for 5 minutes.

Serve with besan chillas, rotis or with any meal as pickle or appetiser. Can be preserved for a month in the refrigerator.

Quick Pickles & Seasonal Vegetables

Bert Gill, chef and author of Pickled, Fried, and Fresh, shares his quick and versatile pickling recipe perfect for beginners.

“I have a great affection for all things pickled and have played around with this easy-to-execute recipe for years,” Gill says in his new book. “ I find the key to a great pickle is using the freshest, in-season vegetables I can get my hands on. You can substitute any of the vegetables listed in this recipe with what you are able to find locally. We eat pickled vegetables with just about anything on the dinner table. Fresh pickles are the ultimate condiment because all the elements— sweet, sour, and salty — round out the flavor of any dish.”

2 ears corn, kernels cut from the stalk
1 cup beans (wax beans or green beans)
2 green tomatoes, chopped
2 peppers, seeded and sliced (red bell peppers recommended)
1 sweet onion, peeled and sliced
2 cups okra
1 sprig thyme
1 Tbsp. Dijon mustard
2 Tbsp. kosher salt
1/2 cup sugar
1 cup water
1/4 cup vinegar

Toss all the vegetables in a bowl or deep metal pan and set aside. Combine all the other ingredients in a medium saute pan and cook over medium heat until sugar and salt have dissolved (about 3 to 4 minutes). Ladle just enough hot pickling mixture over the vegetables to cover them. Cover the container with plastic wrap and let sit for 24 hours in the refrigerator.

Quick Pickles are meant to be eaten fresh. Unless you are using a proper canning technique for longterm storage, you should serve these pickles within 7 days of preparing them.

Recipe courtesy of Chef Bert Gill and photo by Wes Lindberg. Reprinted with permission of the University Press of Florida.

Use this No Sugar Quick Pickles Master Recipe for Pickling any Vegetable. These instructions also include a Basic Pickling Spice Recipe.

What Are Easy Quick Pickles?

Quick pickles typically refer to cucumbers that are turned into pickles, but they can also refer to any vegetable that is pickled. In my recipe video, I am pickling cauliflower, sweet bell peppers, and a jalapeño for a bit of spice! And with my printable recipe, we’re going to pickle these ingredients without any added sugar.

A Change From Ferments

Having a master recipe for pickling veggies without sugar is handy when you want to quickly prepare pickled vegetables—within an hour—as opposed to fermenting your veggies, which can take days. (I call this recipe a “master recipe” since you can use it on various types of vegetables.)

Now don’t get me wrong. If you have been with me for a while, you know that I love ferments for their probiotic-rich benefits. However, now and then, it’s nice to pull together a quick pickled vegetable as an easy summertime side dish.

And if you want to give these quick pickled vegetables a probiotic boost, I show you how in my previous video, where I demonstrate how to make actual pickles—quick pickles using cucumbers. You can use the same technique that I use in my earlier quick pickles video in this post’s recipe to boost the good bacteria in your batch of pickled vegetables.

Basic Pickling Spice Recipe

Whenever you are making quick pickles, you need a basic pickling spice mixture. This mixture is especially important for boosting the flavor of your vegetables when you are making no sugar quick pickles. My printable recipe includes instructions for a basic pickling spice.

With this recipe, we will make more pickling spice than we need for one jar of pickled veggies. This is because I want you to have a batch of pickling spice whenever you want to pickle some vegetables, such as no sugar or sweetened quick pickles. You can store your leftover pickled spice in an airtight container in your pantry.

You’ll be glad that you have this pickling spice handy when you want to pickle the vegetables that come fresh out of your garden, the farmer’s market, or your local grocery store.

In my recipe video, I show you how to create a basic pickling spice with the following ingredients:

  • Allspice
  • Coriander
  • Dill Seed
  • Mustard Seed
  • Red Pepper
  • Whole Cloves

Related Videos

Now that you have learned how to make No Sugar Quick Pickles, be sure to try these quick pickled cucumbers and pickled beets. Both recipes have a touch of sweetness that you’ll enjoy!

And when you are ready to try your hand at ferments, I’m confident you’ll find these recipes easy to make…and you’ll love their flavor too!

Stay in Touch with Mary’s Nest

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Low-FODMAP quick-pickles — cucumber, radish, and carrot/ginger

I just made a big batch of these low-FODMAP quick-pickles and put the recipe on my blog here:

I use them all the time in my low-FODMAP meals.

This sounds so SOOOOO good! Great photo too!

i make everything into a quick pickle to reduce that fodmap level. like red onions and caggabe! still have to be careful but i can have a lot more than if they’re raw

Yeah pickled onions are my favorite way to keep a little onion in or on a meal! Also probably my all time fave onion prep method even before I was watching for FODMAPs so that helps too

Not that I’m making them anytime soon but those look goood!

I really like the name of your site, and your logo too ☺️

Ginger/carrot. Very intriguing. Can does the carrot not get too overwhelmed by the ginger? I love ginger, and carrots but never thought of a mixing!

I don't put too much ginger so it's not overpowering. the caraway seeds are perhaps more noticeable than the ginger. Also, the vinegar can be quite a strong taste too, so I often just squeeze out the brine before serving.

Sarah's Quick-Pickled Vegetables

Use these combinations as a start, then try your own mix of vegetables and spices:

• 12 ounces trimmed green beans and 1 peeled, sliced shallot with 2 sprigs tarragon
• 12 ounces peeled roasted beets, sliced into wedges, and 2 cloves garlic  with a pinch of red-pepper flakes
• 5 ounces peeled, sliced carrots with 1/4 teaspoon fennel seeds and 2 slices fresh ginger
• 2 cups cauliflower florets with 1/4 teaspoon ground turmeric and 1 serrano pepper, halved

Once you choose your combination, it&aposs time to make the brine. In a pot, boil 1 1/2 cups distilled white vinegar, 3/4 cup water, two tablespoons each sugar and kosher salt, 1/2 teaspoon each black peppercorns and coriander seeds, three allspice berries, and two dried bay leaves (spices are all optional).

Fill clean jars tightly with vegetables add herbs and aromatics. Pour boiling brine over to cover let cool completely.

Cover, label, and refrigerate overnight before using. The quick pickles will keep for up to three months.

Pick-Your-Own Pickle Flavors

The brining liquid is a base of equal parts vinegar and water, with some salt and sugar to balance the flavor. But the fun part comes in the form of flavorings.

This is where you get to create your very own pickles at home catered to your tastebuds. These are the pickles I make time and time again:

  • Quick Pickled Red Onions - Red onion, sugar, apple cider vinegar
  • Herby Carrots - Carrots, thyme, red chili flakes, brine
  • Dill Pickles - Cucumber spears, fresh dill, black peppercorns

Simply follow the measurements below in the recipe card depending on the type of flavorings you choose.

Seasonal Recipe: Aunt Lorraine’s Refrigerator Pickles

It’s summer and it’s time for pickles! While I’m a big fan of canning, sometimes the thought of standing over a stove in the dead-heat of summer is just too much. Enter the refrigerator pickle, a quick and delicious way to get your pickle fix without heat stroke.

This is an old-fashioned recipe, very sweet/sour, almost like a relish. It’s from my mom who got it from my Aunt Lorraine way back in the 60s. You can improvise a lot with this: add bell pepper (yellow, red, green) or slip in a few sliced jalapenos to up the heat and cut some of the sweet. Red pepper flakes will do, too.

Aunt Lorraine’s Refrigerator Pickles

8 c sliced cucumbers
1 c thinly sliced celery
1 large onion, finely diced
1 T salt
2 c sugar
1 c white wine vinegar
1 T celery seed
1 T mustard seed

Mix cucumbers, celery, onion and salt in a large glass bowl. Let stand l hour. Meanwhile, mix sugar, vinegar and celery and mustard seeds in medium saucepan. Heat to boil, cook and stir until sugar is dissolved. Let cool. Drain the vegetables well and place back in bowl. Pour vinegar mixture over drained vegetables. Refrigerate, covered, until cold. Store in glass jars in refrigerator up to 2 months.

1 green pepper, thinly sliced
1 red peppers, thinly sliced
1 or 2 jalapenos, thinly sliced

When I made this recipe this afternoon, I accidentally added dill seed instead of celery seed. It’s really good! Also, since they came in my farm box, I added about one cup of little red pearl onions sliced in half instead of the large sliced onion. Very pretty. Thanks Mom!

When the summer heat is blazing, chill out with this refreshingly cool summer pasta salad chock full of fresh roasted vegetables.

Hi, I'm Rachel! Welcome to Simple Seasonal, a resource for simple, healthful, and delicious recipes that help you make the most of seasonal produce from your local farmer's market, CSA, or home garden. Simple Seasonal is committed to a whole foods diet. With an occasional cookie. )

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Cooking in Common: Winter pickles are cooler than a cucumber

1 of 3 SEASONAL_30_JOHNLEE.JPG Pickle recipes for Seasonal Cook. By JOHN LEE/SPECIAL TO THE CHRONICLE Ran on: 01-30-2008 Pickled Carrots from Bar Bambino and Quick Pickled Daikon with Lemon, at right. See recipes, F4. John Lee Show More Show Less

2 of 3 Photo of pickled vegetables in a mason jar on a windowsill. Food photo styled by Amanda Gold. Event on 7/5/05 in San Francisco. Craig Lee / The Chronicle Craig Lee Show More Show Less

Mild Bay Area winters don't force us into food preservation as a dietary necessity, but the ancient craft of pickling can often bring snap and bite to the table.

Typically it is summer's bounty that gets brined and bottled. But many local food artisans, restaurants and home chefs have now begun to pay attention to pickling winter's cabbages, root vegetables and citrus fruits.

Whether under vacuum-sealed lids and on restaurant menus, the winter pickle has become a staple that is both classic and totally en vogue. And its ability to bring backbone to a variety of dishes makes pickling a worthwhile project for the home enthusiast of puckery vinegar, salt and spice.

"I just like to use what's seasonal and what's fresh," says Lizzie Binder, chef of Bar Bambino in San Francisco. Her pickles have included green beans, gypsy peppers and shallots, and now, in winter, carrots, cauliflower, razor-thin red onion and baby fennel.

"I read the vegetables," she says, blanching them if necessary, and tossing in a bit of extra cinnamon bark here, or a stray piece of ginger there. Her menu, with its house-cured salumi, began featuring pickles late last year to offset the charcuterie's fatty, meaty flavors, adding not only a vibrant palate cleanser, but also some color and texture to the plate.

"Pickles aren't that complicated, and they're a good way to keep some of the seasonal freshness when freshness isn't here," Binder says.

Classic winter pickles include pickled beets, a sweet and colorful sidekick to the hearty meat and potatoes of Eastern European cuisine pickled cocktail onions that are the welcome bite to balance any self-respecting Gibson martin and pickled cabbage like sauerkraut or kimchi, usually fermented and aged rather than simply brined.

Italian pickle medleys of winter vegetables such as cauliflower, onion, carrot and celery, similar to what's served at Bar Bambino, are another classic winter preserve, and are often called antipasti, giardiniera or sotto aceti.

And in the realm of Asian pickles - particularly the copious spread set out with Korean barbecue or the tiny dashes of color that enhance Japanese fried foods - winter pickles can mean anything from ginger to plum, or turnip to daikon.

Bay Area artisans have stretched the flavor possibilities even beyond these choices.

"When it's gray outside, citrus is the brightest color of all the fruits, and it's really amazing," says Casey Havre, founder of LouLou's Garden, maker of pickles and jams from an organic farm near Stockton. The products will also be available at the Fatted Calf shop in Napa's Oxbow Public Market when it opens later this week.

Seasonal Quick Pickles - Recipes

This recipe is from a stash of old Kerr and Ball Jar canning recipes that were used by my husband’s great grandmother. Kiley’s mother gave me these amazing recipes and I cherish them so much. Hand written notes are in the margins and there are added notebook sheets browned at the edges and creased from use.

His great grandmother was a 4′ 10″ strong, fiery, and amazing woman that believed in Sunday suppers with family and walking every day to the end of her drive way for exercise wearing large sunglasses and a large rimmed sun hat. I wish I would have known her. Especially since she would have been one of the only people that I would actually tower over.

These recipes bring me back to a simple time. A time when families would have a garden in the backyard. Produce was fresh and “organic.” Except people didn’t have to call it organic, because why would they spray pesticides and chemicals on their own food. “Fast food” was reheating the leftover pot roast and green beans with new potatoes from Sunday’s supper. Oh ya…and it was supper, not dinner. Families sat down for supper together, a homemade meal that was made with love and the seasonal produce plucked from the backyard. No cell phones. No Facebook. No processed foods. Extra produce was canned or preserved in some way so that there was produce to eat in the winter.

I made both the kosher dill pickles and a batch of bread and butter pickles. Both are amazing. I’ve included the recipe for her kosher dill pickles which are amazing. You can adjust the heat depending on the quantity of red pepper flakes that you add.

These are quick refrigerator pickles that don’t need to be canned. This is simple. Almost as simple as opening a jar of store bought. But so much more rewarding! You will love to bring these pickles out at parties or take them to picnics or munch on them as a snack.

So, you have a new assignment. You are making pickles. Use those extra cucumbers from the garden or gather up a bounty at the farmers market. Oh, get some fresh dill while you are at it. Make extra because your friends will want some and your family and your neighbors.

A few notes on canning brought to you by the great folks of Kerr: “Only fresh, firm, not too ripe cucumbers should be used for pickling. The cucumbers should be small or medium-sized and freshly gathered. Use a good grade of vinegar, one with 4% to 6% acidity. Strength of vinegar is usually shown on the label of the bottle. If vinegar brine is too weak, the pickles will spoil or become soft.”


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