Sunday, May 6, 2012

Dirt to Table Experience: Refrigerator Pickles, and You Name it, Veggies

The summer veggies are ripening, and there are still a few veggies left over from early spring, and I am ready to brag.  My canning skills at best, are novice-not totally trustworthy. My ability to pickle lends me more a confident role in preserving my bounty.

Until recently, I never thought about pickling vegetables. Growing-up the closest I came to eating pickled anything was eating jarred PICKLES. We were urban dwellers, if it could not purchased at the local Winn-Dixe, it was not going to happen. We did not grow food, we did not think about food-It was all about convenience.

Although my growing up years were not focused on food,  I did enjoy a lot of good food, shared at many other families tables-who did think about food, who brought rich traditions with a more recent immigrant status.  A fond food memory of mine was during my college years (which went on longer than it should have) were small platters of pickled vegetables served along side the main entree, it shared a constant presence at the Iranian family table-Twenty-five years later, I appreciate it, I get it.



Refrigerator Pickles and You Name it, Veggies
Makes 2-quarts
Recipe adapted from Food Network



Ingredients:

For the Brine:
10 cloves garlic, peeled
2 cups white vinegar
6 teaspoons kosher salt
Several sprigs of fresh dill
1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon mustard seed
1/2 teaspoon black peppercorns
1/2 teaspoon pink peppercorns (optional)

For the Vegetables:
Note: I am providing the exact recipe you can substitute, add or delete any of the vegetables. I did!

6 kirby cucumbers, quartered lengthwise
6 young spring carrots, peeled and cut in half lengthwise
1 handful large scallion pieces or green beans
A few pieces of cauliflower to tuck wherever they'll fit
4 small hot red chiles or 2 jalapenos

Directions:

1.  In a medium saucepan, bring 4 cups to a boil, reduce the heat so the water simmers and add the garlic.  Cook for 5 minutes.  Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves.  Remove from the heat.

2.  In 2 clear 1-quart jars, place a few sprigs of dill.  Divide the seeds and the peppercorns between the jars.  Using tongs, remove the garlic from the brine and place 5 cloves in each jar.  Then pack the jars full of cucumbers, carrots, scallions or green beans, cauliflower and chiles.  You want them to be tightly stuffed.

3.  Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate.  The pickles will taste good in just a few hours, better after a couple of days, and they will keep for about 3 months.

Enjoy!


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33 comments:

Marina@Picnic at Marina said...

Sounds like a great treat!

Michelle said...

Very nice. I am always looking for ways to preserve. My canning skills are still new!

Claudia said...

This looks absolutely gorgeous! My husband has decided to can and pickle this year so am leaving it up to him. Am very jealous at where you are. I am still afraid to plant (in spite of very early spring).

Hamaree Rasoi said...

great idea !! far better than store bought jar pickles

Deepa
Hamaree Rasoi

Happier Than a Pig in Mud said...

Your pickles look absolutely beautiful! Great colors-enjoy:@)

From Beyond My Kitchen Window said...

They look delicious. I love canning too, but like you am fairly new at it. I am pinning this to my canning board.

Sam @ My Carolina Kitchen said...

How pretty. Makes me want to learn to put up vegetables.
Sam

That Girl said...

This is definitely brag worthy!

TKW said...

After a rather odiferous experience with making chow chow relish once, I am afraid of canning.

But yours look great!

Julie said...

Oh goodness, these look delish! My mom was a big canner, unfortunately I didn't pay enough attention.

Katerina said...

Pickling is something I have to try as well. I love pickled vegetables and they last for longer time too. You made such a great job with these veggies Velva!

The Japanese Redneck said...

These make me want to try the recipe!

Looks great.

Chris said...

I definitely want to pickle some veggies this year, Alexis loves them that way.

Rebecca Subbiah said...

these look great and good idea to preserve extra

Ocean Breezes and Country Sneezes said...

This looks delicious! I'm new to canning too, I've only been doing it a few years . . . far the the "master canner" that I long to be!

Thanks for sharing your recipe!

SavoringTime in the Kitchen said...

I've never pickled anything other than my mother's simple refrigerator pickle recipe. I'd love to try this one with the carrots and cauliflower. Wonderful!

Shelia said...

Oh, these look so pretty! I've never canned anything or pickled anything either. You make it sound pretty simple! I'll be those taste marvelous too. Thank you so much for popping in to see me.
be a sweetie,
Shelia ;)

Mom on a mission said...

I new to canning as well, my 3rd year in fact. Thank you for sharing this recipe, it looks amazing!

Big Dude said...

I love this idea and your brine sounds delicious. They look so pretty and I'll bet they would sell well at a farmers market, especially if you can advertise you grew the veggies. I'll have to try a few jars when my veggies are ready.

Barbara said...

Gosh, those look wonderful, Velva. I used to can, but haven't done it in ages.

Karen (Back Road Journal) said...

Your pickles are so pretty...sometimes they can be very cloudy. I'm very envious as my plants can't go into the garden until the end of the month.

Catherine said...

Dear Velva, This looks fresh and wonderful to go with any meal. Blessings dear. Catherine xo

Kitchen Belleicious said...

that just looks heavenly to me! I love pickles and so does my SIL- we are sitting here looking at this together and licking our lips

Cucina49 said...

These pickles look spectacular--it seems like veggies sometimes lose color while in the jar, but not yours!

Maureen Brady Johnson said...

One year, when I was a young married, I pickled so many veggies, including asparagus and watermelon rind. We were living on a small income and those pickled veggies were just great. I often wish I had taken a photo of those gorgeous jars in my cupboard. I DO have a listing of each year and it is fun to read all that I did, even with four children and a part-time job.

Jay said...

sounds amazing..!
Tasty Appetite

LaDivaCucina said...

When i lived in that neighborhood you visited, Velva, I lived next to Ukrainian neighbors that had a beautiful garden and pickled many of the vegetables. I remember the crispest, most garlicky of pickles! Such a delight! You are lucky to have the big garden and the space to "put up jars!" Enjoy!

Lynda said...

I can't wait to try these Velva; my husband will love these. He has always been a fan of pickled veggies and has wanted me to try making them. Now I can!

Magic of Spice said...

I have always wanted to try pickling, and with garden fresh veggies these must be amazing! Ans so pretty too :)

Elisabeth said...

Velva-I'm so impressed with your amazing pickles, with the colorful veggies...I must try your brine recipe.
I pinned it; just started a new pin for it, and will include mine, as well!

Rita said...

Fantastic Velva; I have always wanted to make these; thanks for posting.
Rita

scrambledhenfruit said...

These are so colorful and sound so delicious. I love that there's no "canning" involved- it sounds so easy! I've never made refrigerator pickles before, but with all of the spring veggies coming in strong right now I think that a few jars of these in my refrigerator would be a welcome addition. :)

Tina Marie said...

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