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Saturday, March 2, 2013

Quick Pickles


I have always loved the bright pink pickles served at Lebanese restaurants to start the meal. This is my take on them. Perfect to have on hand to add sparkle to any meal or a lovely offering with a cocktail for your next guest. At this quick pickle party I made one batch of carrots and one batch with a combination of turnips and beets. The colors are stunning and are sure to brighten any meal. This is an easy recipe that you can add your own stamp to by flavoring it with your favorite herbs and spices or with what you have on hand. And your choice of vegetables is unlimited!


Spiced Carrot Pickles   Prep time: 10 minutes     Cook time: 10 minutes

Makes 1 quart

Brine:
2 cups white wine vinegar
2 cups cold water
2 Tbls. Kosher salt
1/2 tsp. caraway seeds
8 whole cloves
1 cinnamon stick
1/2 tsp. caraway seeds
2 shallots, thinly sliced

1 Tbls. raw honey
4 sprigs  of fresh thyme
6 carrots, peeled and sliced on the diagonal

In a medium non-reactive saucepan, combine brine ingredients and bring to a boil. Remove from heat and add honey and stir to dissolve. Add carrots and thyme sprigs. Let pickles cool overnight on the countertop. Place everything in a quart canning jar with a tight fitting lid and store in the refrigerator for up to 2 weeks. 

Turnip and Beet Pickles

Makes 1 quart
Brine
2 cups Blossom Vinegars Blueberry Basil Vinegar
2 cups cold water
2 Tbls. Kosher salt
1 Tbls. sugar
14 allspice berries
14 black peppercorns
2 cloves of garlic, sliced

2 large turnips, peeled and sliced into sticks
1 medium beet, peeled and sliced into sticks
2 sprigs of tarragon

In a medium non-reactive saucepan, combine brine ingredients and bring to a boil. Remove from heat and add honey and add turnips, beets and tarragon sprigs. Let pickles cool overnight on the countertop. Place everything in a quart canning jar with a tight fitting lid and store in the refrigerator for up to 2 weeks. 


Encores: The brine is delicious blended with extra virgin olive oil for a quick and interesting vinaigrette. Quick pickles are great to have on hand to brighten up a green salad, pair with grilled meat or layer on a sandwich-adding another layer of flavor while retaining a nice crisp crunch.

Make some pickles and let me know your winning combinations!


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