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Pickle asparagus in 12-ounce jelly jars, which are a little taller than pint jars-just right for the tender portion of an asparagus stalk. Some people like to pack asparagus into jars with the tips down, so that the spears are easy to remove without breaking them, but others think that asparagus looks more attractive with the tips up. Pack your pickles either way.
This is something I ate growing up, something that can cause grown adults to salivate merely by mentioning the recipe. Apparently it's a Pennsylvania Dutch recipe, on my maternal grandmother's side of the family. Whoever it was that first decided to include it in their recipe collection...thank you! After getting in a "pickled egg discussion" with Sandi (from CA), I searched 'Zaar and discovered that, amongst the twenty five already here, there wasn't another pickled egg recipe like the one I'd grown up with. None of them had cinnamon or cloves. So here I am, saving the world one pickled egg at a time.;) Prep time does not include pickling time in the refrigerator. Just for fun, split one after it's pickled. The white should be a purplish-pink color, and the yolk should be yellow. It makes a beautiful contrast. The longer the eggs sit in the brine, the darker and more flavorful they will get. You will discover, however, how many days you prefer them to sit and percolate...I don't usually care to pickle them any longer than a week, as the brine starts soaking into the yolk. I usually double the recipe and store them in a gallon jar.
Tasty pickled carrots are easy to prepare and sure to please everyone, maybe even your favorite bunny!
An unusual stuffing perfect for fish. Will fill a 3-pound fish. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
"When you have leftover pickle juice, isn't it a waste not to use it to make chicken taste delicious?" asks Frank Falcinelli. He brines chicken breast in dill-pickle juice to flavor it and keep it moist in the oven, then serves it on top of supertender leg meat he's shredded and mixed with sautéed chard.
A fork is fastened to the pickle jar for easy spearing.
These pickled garlic cloves take a long time, but they're easy to make and are a real treat.
This recipe is great for garlic lovers. Also good for appetizers when served with crackers or bread.
These are excellent. Canned tons of them and everyone keeps grabbing jars and running. Super hot!!!!
Jalapeño and garlic make this an addictive sweet-and-spicy appetizer.
When she traveled to the United States by ship from Palestine, pickles were one of the many things that my great-grandmother Esther prepared for the thirty-day trip. It was important for the family to bring their own food since they kept kosher; the only food they could eat that was provided by the ship was bread. The acidic, salty flavor not only whets the palate but enhances the taste of many foods, especially bland dishes. Syrian pickles also look pretty: pink turnips and cauliflower, green tomatoes, and brown baby eggplants are always the finishing touches found in a maazeh spread to add color and texture. Be sure to use coarse or kosher salt when making the pickles; the iodine in table salt will cause them to go bad.
An avid gardener, Marcia Kiesel loves mini vegetables and often pickles gherkins and pearl onions as gifts. Her lemon-and-clove-spiked onions are crunchier and less sweet than commercial brands. Perfect for martinis, they can also be sliced and tossed in a salad, stir-fried or tucked inside sandwiches.
This recipe for Kosher style dills was given to me 25 years ago by a farmers wife who grew cucumbers and it has never let me down. The two things I have found critical to crisp dill pickles are soaking the cukes in ice water for at least 2 hours and ensuring the brine is at a full boil when poured over the dills.
These quick pickled carrots are used to make delicious Indian Spiced Lamb Wraps.
Tsukudani is a traditional condiment in Japan, in which the toasted nori sheets are pickled and simmered down to a silken paste that lends a complex flavor?salty, sweet, and umami?to everything it's eaten with.
Serve with cold ham, bread and cheese. These pickled onions are made with dark malt vinegar and stored for at least 6 weeks before eating.
We’ve been struck by how often there’s a little radish included in Tibetan dishes. The radishes in Tibet are large and mostly white, like high-altitude cousins of the daikon radish (known also as icicle radish, or by its Hindi name, mooli). Some have a blush of pink on them, and they are sometimes rounded rather than long and straight. In this book we’ve called for daikon whenever Tibetan radish is traditionally used.
Here is an old southern favorite that is delicious as a condiment or great added to tuna, chicken and shrimp salads. Begin preparing the pickles at least three days before you plan to serve them.
Substituting rice vinegar (instead of cider or wine vinegar) produces a pickle that's less tart.
Chef Michael Chiarello's antipasto must chill overnight before serving, so plan accordingly.
The tangy lemon aioli in this recipe by NOLA
Don't worry if the shrimp appear undercooked after being boiled for just 1 minute. They will finish "cooking" overnight in the tangy citrus marinade.
Crisp disks of two kinds of radishes taste clean and sweet in this Japanese- and Korean-influenced pickle.
You can enjoy a small batch of these sweet crunchy pickles anytime without the work of traditional canning methods. 'They're loaded with flavor and so easy to make,' assures Marie Wladyka of Land O' Lakes, Florida.
This relish is an easy-to-make version of Indonesian pickle. This recipe first appeared in our May 2011 issue, with the article The World of Satay.
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