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Posts Tagged ‘pickling’

by Sarah Steimer

Pickled golden raisins over goat cheese

These are such great party bites! Who would think to pickle raisins? You, that’s who. And everyone will totally be down with that.

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by Sarah Steimer

This was not a particularly small serving, and I had seconds. I love Mexican-style food all year, but there is nothing like tacos at the peak of summer vegetable season.

This was not a particularly small serving, and I had seconds. I love Mexican-style food all year, but there is nothing like tacos at the peak of summer vegetable season.


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by Sarah Steimer

I normally chop up all my chard stems and throw them into whatever recipe I’m making, but I’m sure there are instances when that doesn’t work. For those times, pickle them!

  • Swiss chard stems, chopped
  • 1/4 cup distilled white vinegar
  • 1/2 cup sugar
  • 1/4 cup onion, sliced
  • 1-2 tablespoons Sriracha
  • 1 small sprig dill

Add chard stems and onions to a small jelly jar — I went with a small jar in this instance because even a full bunch of chard won’t yield many stems.

Whisk together the vinegar, sugar, Sriracha and dill until the sugar has disintegrated. Pour over the chard stems and onions, covering everything (add water if it doesn’t cover completely.

Refrigerate for a few days.

Recipe adapted from: Bon Appetit

* Lickety Split is our August guide that features recipes for quick pickles, or pickles you can make in minutes and store in the fridge. See all of our Lickety Split pickle recipes here.

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by Caitlin Saniga

Pouring the boiling liquid over the raw beets keeps them crisp.

  • 1 1/2 ounces fresh ginger, peeled and sliced thinly
  • 1/2 cup rice wine vinegar
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 4 whole peppercorns
  • 5 or 6 medium beets, peeled and sliced into 1/8″-thick rounds

Serve pickled beets in place of dill pickle spears. They add nice color and new flavors to the classic.

Combine the ginger, vinegars, water, sugar, salt and peppercorns in a small pan over medium heat and stir until the sugar and salt dissolve. Bring to a boil.

Meanwhile, pack the beets into a pint-size jar up to about 1/2-inch from the top. Pour the boiling liquid with the ginger and peppercorns over the beets and screw on the lid. Allow the jar to sit at room temperature for about an hour before placing it in the fridge. The beets will keep in the fridge for up to 2 weeks.

Makes 1 pint jar.

* Lickety Split is our August guide that features recipes for quick pickles, or pickles you can make in minutes and store in the fridge. See all of our Lickety Split pickle recipes here.

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by Sarah Steimer

You really do have to like horseradish for this recipe – which I love. The beans stay really crisp and the horseradish and peppercorns give them a nice zip.

  •  1 large handful of yellow wax beans or green beans
  • 2 garlic cloves, halved
  • 2 dill sprigs
  • 1 tarragon sprig
  • 1 teaspoons whole black peppercorns
  • 1 teaspoon prepared horseradish
  • 6 tablespoons distilled white vinegar
  • 3 tablespoons kosher salt
  • 3 teaspoons sugar
  • 1/2 cup plus 2 tablespoons water

Trim the stem ends of the beans and pack them into a 16-ounce jar, trimmed ends facing up. Add the garlic, dill, tarragon, peppercorns and horseradish to the jar.

I’ve just been snacking on these beans straight from the fridge. They’re great just with a simple lunchtime sandwich.

In a small bowl, combine the vinegar, salt, sugar and water. Whisk until the salt and sugar have dissolved.

Pour the liquid into the jar to cover the beans. If the beans are not covered, add some water to cover.

Let rest in the refrigerator for 24 hours before serving.

Recipe adapted from: Food & Wine

* Lickety Split is our August guide that features recipes for quick pickles, or pickles you can make in minutes and store in the fridge. See all of our Lickety Split pickle recipes here.

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by Caitlin Saniga

These peaches seemed to bring about some pretty strong opinions. When I brought the jar out on the porch to take a photo and told my curious neighbors what was inside, each of them let out a loud “yuck.” But when I told my mom and my friend Meg about my latest pickling creation, both of them requested the recipe. So try them for yourself! They’re not completely sweet, and not completely savory — a bit sour too. Try them over chicken or ice cream or in a salad.

  • 6 peaches
  • 1 vanilla bean (split and seeded)
  • 2 cups white wine
  • 1 cup cider vinegar
  • 1 cup honey
  • 1/2 cup raw sugar
  • juice of 1 lemon

Pickled peaches are the star of this quick and simple salad. Rip up some Romain lettuce and top with a few peach slices, some toasted pecans and a sprinkling of crumbled feta.

Bring a large pot of water to a boil. Add the peaches, let them cook for about 15 seconds, and then quickly remove them with a slotted spoon. Allow the peaches to cool for about 3 minutes, then peel, halve, pit and slice them.

In a large sauce pot, add the vanilla bean (seeds and pod), wine, vinegar, honey, raw sugar and lemon, and bring to a boil and let simmer for 5 minutes. Add the peaches and cook until heated through, about 5 minutes after the liquid returns to a boil.

Using a slotted spoon, split up the peaches among 3 clean, pint-size canning jars. Pour the boiling syrup over the peaches and fill to 1/4 inch below the rim of the jar. Seal with lids and place in the fridge. Peaches should keep for up to a month in the fridge.

Makes 3 pint jars of peaches.

Recipe adapted from: PBS.org

* Lickety Split is our August guide that features recipes for quick pickles, or pickles you can make in minutes and store in the fridge. See all of our Lickety Split pickle recipes here.

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by Sarah Steimer

Bill has been getting Sweet Fire Pickles from Stover’s Farm at our farmer’s market, and they served as the inspiration for this recipe. In fact, I even washed out one of their jars and reused it for my version. Oh – and if you’re wondering what the red is, those are just mature banana peppers (that’s right, not all are yellow).

NOTE: For any of these peppers, de-seed them entirely or at least some, depending on your heat tolerance.

  • 3 medium-sized banana peppers, sliced a little thinner than a 1/2-inch thick
  • 1/2 jalapeño pepper, sliced thin
  • 1/4 sweet onion, sliced
  • 1 small cucumber, sliced a little thinner than 1/2-inch thick, then quarter these pieces
  • 3/4 cup white vinegar
  • 1/4 cup apple cider vinegar
  • 1 teaspoon kosher salt OR canning salt
  • 2/3 cup sugar
  • 1 teaspoon turmeric

    My dad likes to make “refrigerator pickles” for his hot dogs in the summer. It’s a simple combination of cucumbers, onions, water, sugar, vinegar and dill (I’m probably forgetting something). This is like the amped up version of that, and I went with a chicken brat instead of a hot dog.

In a medium-sized bowl, whisk together the vinegars, salt, sugar and turmeric until everything has dissolved. Add the vegetables to the liquids and mix thoroughly. Transfer the vegetables to a 16-ounce jar first and cover with the liquid, making sure everything is submerged. If necessary, add water to cover the vegetables.

Refrigerate for about three hours before using. These pickles can be kept in the fridge for about two weeks.

* Lickety Split is our August guide that features recipes for quick pickles, or pickles you can make in minutes and store in the fridge. See all of our Lickety Split pickle recipes here.

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