Pickled Recipes

Hi to all my fellow armature chefs and friends on the East coast of Africa and around the world. Christmas is just around the corner ,so its a great time to do some pickles that will be ready for the Christmas period.

I was going thro some of my old recipe books and found some great pickle recipe s i.e. mango, onions, carrots, garlic. cauliflower, I could go on with many more recipes for pickling ,but I thought let me do three for you now and can follow up with more later. how's that sound ? great I hope.

The three pickled recipes we will be doing today is garlic ,mango, carrots  

Ingredients Pickled recipe for garlic  

Ingredients for pickled garlic

  • 1 cup garlic cloves, peeled, cut in half
  •  ⅔ cup water
  • ⅓ cup white or red vinegar
  • ¼ cup sugar
  • ¼ teaspoons kosher salt
  • ½ teaspoon whole black peppercorns
  • ½ teaspoon mustard seeds
  • ½ teaspoon fennel seeds
  • ½ teaspoon crushed red pepper
  • one med bay leaf.

Pickled recipe method for garlic  

Great now that we got all the ingredients together we can start the process of pickling it. 

  •  Fill the canning jar with the peeled garlic cloves with about a inch of space from the top.
  • . Add in the tablespoon of kosher salt and any pickling spices you want to use.
  •  Put the lid on securely and give the jar a shake to get the salt mixed in.
  • .Let it sit in the refrigerator for 1 – 2 weeks before you start using it.  The longer it sits, the more mellow the garlic flavor will be when you use it.
  • This jar should keep in the refrigerator for a few months, if it lasts that long.

    VOILA you have just completed your first of many more jars of pickled Garlic
    Pickled Garlic IngredientsPint size canning jar with lidPeeled garlic cloves (washed and air dried)1/2 – 3/4 cup of white vinegar (also good with apple cider vinegar)1 Tablespoon of kosher saltAdd in pickling spices to your taste (I don’t always do this)Pickled Garlic Directions1. Fill the canning jar with the peeled garlic cloves with about a inch of space from the top.2. Pour your vinegar over the garlic.3. Add in the tablespoon of kosher salt and any pickling spices you want to use.4. Put the lid on securely and give the jar a shake to get the salt mixed in.5. Let it sit in the refrigerator for 1 – 2 weeks before you start using it.  The longer it sits, the more mellow the garlic flavor will be when you use it.6. This jar should keep in the refrigerator for a few months, if it lasts that long.

 Pickled recipe for Ginger  

Right you will need the following ingredients

  • 8 ounces, weight Fresh Ginger Root, Peeled
  • 1 cup Rice Vinegar
  • 3/4 cups Granulated Sugar
  • 1/4 cup Water
  • 1-1/2 teaspoon Salt
  • small saucepan
  • Optional add 2 birds eye chillies      

Method for pickling Ginger

 Okey Dokey now that have all the goodies to pickle this ginger lets start

  • Peel the ginger and slice into paper-thin strips with a mandolin slicer.
  • Pack the ginger strips into a container with a tight lid, or multiple containers.   
  • Pour the vinegar, sugar, water and salt into a small saucepan
  • Bring the mixture to a boil, then immediately pour the liquid over the ginger strips.
  •  Place the lid on the container and place in the refrigerator
  • Refrigerate the pickled ginger for at least 2 hours, and up to 2 days. The longer the better!

    Great stuff you have just completed another great pickle recipes and I know you and your friends will enjoy them.       . .

Pickled recipe for Carrots  

Ingredients for pickling carrots

  • 1 1/2 pounds carrots, trimmed to fit your jars 
  •  2 cloves garlic
  • 1 cup white vinegar 
  • 1 cup water 
  • 1 tablespoon pickling salt 
  •  teaspoon dill seed
  •  1/2 teaspoon black peppercorns·  
  • Optional add 2 birds eye chillies      

Method for pickled carrots


Directions

  • Bring a small pot of water to a boil in which to blanch the carrots
  • When the water comes to a boil, drop in the carrots and cook for 3 minutes .
  • Remove from pot and run them under cold water to stop them cooking , peel, trim and cut into thin sticks to fit jars.
  • Combine vinegar, water and salt in a small pot bring to boil 
  • Place spices and garlic cloves into the bottom of the pickling containers Packing them upright 
  • Pour the boiling brine over the carrots leave a 1/2 in(13mm) space between the brine and lid 
  • Tap jar(s) gentle to remove air bubbles.
  • Wipe the rims and apply the lids and rings.
  • If you’re canning them you need to process them for 10 minutes in a boiling water bath
  • Remove pickled containers from canner and allow to cool 
  •  Sealed containers can be stored in a cool dark place for up to 12 months
  • . Refrigerator pickles should be.placed in the fridge as soon as the containers have cooled
  • Best eaten after 36 to 48 hrs 
  • Enjoy..

Pickled mixed veggies

Are you all still with me ? great we now going to do pickled mix veggie .

You will need the following ingredients

  • 1 pound fresh mixed vegetables, ie carrots, clorets of cauliflower , green beans, cherry tomatoes
  • 1 cup vinegar,  white, apple cider, or rice 
  • 1 cup water
  • 1 tablespoon kosher salt or 2 teaspoons pickling salt
  •  1 sprig fresh  thyme, or rosemary (optional
  •  2 cloves garlic, sliced
  • the following veggies  carrots, green beans, cherry tomatoes
  •  1 tsp  of ground bak
  • such black peppercorns, coriander, or mustard seeds (optional)1


1 to 2 teaspoons whole spices, such black peppercorns, coriander, or mustard seeds (optional)1 teaspoon dried herbs or ground spices (optional)2 cloves garlic, smashed or sliced (optional)1 cup vinegar, such as white, apple cider, or rice 1 cup water1 tablespoon kosher salt or 2 teaspoons pickling salt1 tablespoon granulated sugar (optional) Equipment





or mustard seeds (optional)1 teaspoon dried herbs or ground spices (optional)2 cloves garlic, smashed or sliced (optional)1 cup vinegar, such as white, apple cider, or rice 1 cup water1 tablespoon kosher salt or 2 teaspoons pickling salt1 tablespoon granulated sugar (optional) 

History[edit]

The exact origins of pickling are unknown, but the ancient Mesopotamians may have used the process around 2400 B.C.[5] Pickling was used as a way to preserve food for out-of-season use and for long journeys, especially by sea. Salt pork and salt beef were common staples for sailors before the days of steam engines. Although the process was invented to preserve foods, pickles are also made and eaten because people enjoy the resulting flavors. Pickling may also improve the nutritional value of food by introducing B vitamins produced by bacteria

History of pickle

Pickle is having a history of thousands of years as it began at 4000 years ago in India. Pickling was very useful way to preserve non-seasonal food which could be used for a long journey especially by sea (for sailors and travelers).  Meat, vegetables, and fruits are used for making pickles. It is said that Columbus and his team while on his voyage of discovery got victuals, food provisions, fruits vegetables and meats of the pickled variety to survive during a journey.

Name in origin  (Etymology)

The word “pickle” comes from a Dutch word ‘pekel’ or northern German ‘pókel’ meaning “salt” or “brine,”. These two components are the essential credentials in the process of pickling. Pickles go through the process of Pickling in which with this preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar.

History of pickle

Pickle is having a history of thousands of years as it began at 4000 years ago in India. Pickling was very useful way to preserve non-seasonal food which could be used for a long journey especially by sea (for sailors and travelers).  Meat, vegetables, and fruits are used for making pickles. It is said that Columbus and his team while on his voyage of discovery got victuals, food provisions, fruits vegetables and meats of the pickled variety to survive during a journey.

Process of pickling

Pickling is the process of making pickle. It is the process to preserve the perishable food like vegetables meats and fruits for a long duration. It is believed that the technique of pickling was originated from India and cucumber natives of Tigris valley have searched this. As it is believed that cucumbers were the first food that was picked and eaten.  Salt, brine, lemon and vinegar were the basic ingredient to this.

The word “pickle” comes from the Dutch pekel or northern German pókel, meaning “salt” or “brine,” two very important components in the pickling process.

This article was printed from Home-Cooking-Haven.com.com

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