Mexican Pickled Carrots

Recipe & Pic From A Fork’s Tale

This classic spicy and tangy condiment can be served along side tacos, faijitas, quesadillas, enchiladas and more!

1 bunch carrots

4 jalapeños

1 medium onion

5 garlic cloves

1 teaspoon sugar

1½ cup water

1½ cup vinegar

5 bay leaves

1 teaspoon peppercorn

2 teaspoons Mexican oregano

1 teaspoon salt

* you can alter the ratio of carrot, jalepeno, and carrot depending on your preference and whay you have on hand

In a stockpot, add 1 ½ cup vinegar, 1 ½ cup water, 1 teaspoon sugar, 5 garlic cloves, 5 bay leaves, 1 teaspoon peppercorn, 1 teaspoon salt, and 2 teaspoons Mexican oregano. Bring to a boil.

Peel and slice carrots into ¼ inch coins or diagonal slices. Slice 1 onion into slivers. Slice 4 jalapeños . Reduce the brine in the stockpot to medium heat and add the carrots, onion, and jalapeños. Cook uncovered for 15 minutes.

Allow to cool, then add to a glass jar with lid. You can eat immediately, but it is best to sit overnight (or longer) in the fridge to allow the full flavor to build.

Japanese Quick Pickled Cucumbers

Recipe & Pic from Onolicious Hawaii

A wonderful way to quickly pickle cucumbers without having to stand over a pot of hot brine! Throw some poke or seasoned chilled shrimp over a bowl of rice and garnish with these pickles and you'll have a filling and heat-wave-ready meal!

1 large cucumber

2 teaspoons salt

1 tablespoon sugar

¼ cup rice vinegar

Thinly slice the cucumber and place in a mixing bowl.

Sprinkle salt on the cucumbers, toss. Let sit for 10 minutes. Drain the water.

In a small bowl, dissolve the sugar in the rice vinegar. Pour over the salted cucumbers.

Cover and let sit in the fridge for at least 1 hour. Ready to eat!

Pickled Garlic Scapes

2022 Summer Week 3 Newsletter

Recipe & Pic From Running To The Kitchen

From burgers to salads, to charcuterie boards, these pickles are a delicious topping or snack. Alice loves adding in fresh dill to make a garlic scape version of dilly beans!

1 large bunch of garlic scapes (about 1/2 a pound)

apple cider vinegar

2 cups water

2 tablespoons Kosher salt

1 tablespoon raw (turbinado) sugar

1/2 teaspoon peppercorns

1/2 teaspoon mustard seeds

It’s important to start with clean, sterilized jars for this process.

Trim off any dry, dead ends then cut the garlic scapes into sizes that fit the jars you’re using. You can leave them curled and make them wrap around the jar or, cut into smaller straight pieces to fit the height of the jars.

Place the scapes into the jars and add the peppercorns and mustard seeds.

Combine the apple cider vinegar, water, salt and sugar in a medium sauce pot. Bring to a boil and stir the mixture until the salt and sugar are dissolved.

Pour the hot liquid into the jars covering the garlic scapes completely but leaving about 1/4″ headspace in the jars.

Loosely affix the lids to the jars and leave out at room temperature to cool. Once cooled, tighten the lids and refrigerate for at least 2 weeks before consuming.

For more intense pickled flavor, leave unopened in the refrigerator for 3-4 weeks before enjoying.

Recipe: Pickled Green Tomatoes

2021 Week 20 Newsletter

Recipe Adapted From Love & Lemons

This recipe is the closest I have ever come to the incredible pickled green tomatoes that I used to buy at City Feed when I lived in Boston, MA. You can of course forgo the bourbon, but I recommend giving it try. The pickles are fantastic in sandwiches (especially grilled cheese!), diced and tossed with eggs, or just eaten as a snack!

~Rae

1 pound green tomatoes

1 garlic clove, sliced

1 cup apple cider vinegar

1 cup water

1 tablespoon salt

1 tablespoon sugar

½ tablespoon whole black peppercorns

¼ teaspoon red pepper flakes

1 ½ tablespoons bourbon

Slice tomatoes, either into 1/4-inch thick slices, or halved and cut into 8-10 wedges. Divide tomatoes among jars, packing the tomatoes tightly in each jar. Place a few slices of garlic in each jar.

In a small saucepan, combine vinegar, water, salt, sugar, peppercorns, and red pepper flakes. Bring to a simmer until sugar is completely dissolved. Remove from heat and add bourbon.

Pour brine over pickles, filling jars to within 1/4 inch of the top. Make sure all of the tomatoes are fully submerged. If they start to ‘float’, wedge a few more tomato pieces in there to keep them firmly packed.

Screw on jar lids and refrigerate for at least 3 days to allow pickles to fully pickle, and after that pickles will keep in the refrigerator for up to 2 weeks.

Recipe: Magic Paste Quick Kimchi

From 2021 Week 11 Newsletter

I always end up sharing this recipe from chef Bill Kim every year because I am such a huge fan-girl! I wasn't too crazy about Kimchi until I tried his incredible flavor combination and simple method. With this recipe you can turn just about anything into Kimchi and if you're not adding your Joi Choi to a stirfry or salad this week, consider using it here!  I love kimchi in fried rice, topping a rice bowl with other roasted veggies, added to soups, dressings, or even dumplings. It's a punch of spicy umami flavor that will enhance so many dishes in interesting ways. (Pic is from the amazing food blog Wild Greens & Sardines where I first encountered Magic Paste) 

~Rae

1-inch piece of ginger, grated
5 cloves of garlic, grated
2 tablespoons fennel seed, ground to a powder
1/4 cup toasted sesame oil
1/4 cup fish sauce (more to taste)
1/4 cup Korean chile flakes

Combine all ingredients in a bowl. Stir until well combined.

1 bunch Joi Choi, Bok Choy, or 1 head Napa Cabbage chopped into roughly 2-inch squares
3 cups water
1/3 cup kosher salt
1/2 cup thinly sliced white onion (optional)
1 batch Magic Paste

Place cabbage in a large, heat-proof bowl. Bring water to a bowl, stir in the salt and stir until it dissolves. Pour the salted water over the cabbage and let sit for 15 minutes. Drain the cabbage in a colander, rinse thoroughly with cold water and then drain well.

Combine the cabbage, onion, and magic paste in a mixing bowl. Toss until well combined. Store in an air-tight container in the refrigerator until ready to serve (preferably the same day).

Recipe: Spicy Refrigerator Pickles

from Love & Olive Oil

This recipe will give you peppers that are a dead-ringer for Mama Lil's!

1 cup white or apple cider vinegar

1 teaspoon kosher salt

2 tablespoons dark brown sugar

1/2 teaspoon dried oregano

3 garlic cloves, peeled and crushed

1/4 cup extra-virgin olive oil

1/2 lb red jalapenos or Italian roasting peppers, thinly sliced into 1/4-inch rounds

In a saucepan over medium heat, combine vinegar, salt, brown sugar, oregano, garlic cloves and olive oil and bring to a simmer. Add sliced peppers and simmer for 10 to 15 minutes until the peppers are tender.

Transfer peppers into a pint mason jar and pour the liquid over top; secure with airtight lid and refrigerate overnight to let flavors infuse. Peppers will keep in the refrigerator for up to 1 month.

Recipes: Small Batch Pickled Jalapenos

Adapted From Simply Scratch

7-10 large jalapeños, sliced, stems discarded

1 garlic clove, smashed and peeled

1/2 cup distilled white vinegar

1/2 cup filtered water

2 tablespoons sugar

1 tablespoons kosher salt
 

In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.

Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes.

Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you've reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.

Recipe: Curried Pickled Green Tomatoes

From Garden Betty

1 pound green slicing tomatoes (or 1 1/2 pounds green cherry tomatoes)

For the Brine
1 cup white distilled vinegar (5% acidity)
1 cup water
1 tablespoon kosher salt

Pickling Spice Mix
1/4 cup packed brown sugar
1 teaspoon curry powder
1/4 teaspoon cumin seeds
1/4 teaspoon whole allspice
3/4 inch fresh ginger, sliced into thin coins

Cut larger (slicing) tomatoes into 1/2-inch wedges, and cut smaller (cherry or grape) tomatoes in half. In a small saucepan, bring all of the brine ingredients to a boil and stir until the salt is dissolved. Remove the brine from heat.

Fill a hot, clean quart jar with the pickling spice mix of your choice. Pack the jar tightly with the tomatoes. Pour the hot brine over the tomatoes, covering them completely and leaving 1/2 inch headspace. Stick a chopstick or “bubbling” tool into the jar and move it around to release any trapped air bubbles.

Wipe the rim clean, seal with a lid and band, and process in a boiling water bath for 15 minutes (adjusting the time for altitude as needed), or store in the fridge!