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Posts Tagged ‘quick pickling’

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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by Caitlin Saniga

If possible, try to pick cucumbers that are about 4 inches long. The pint mason jars are about 4 1/2 inches tall. I found the cucumbers I used at the farmers market. I asked a vendor to help me choose cucumbers that were small, firm and had tiny seeds. She was a huge help.

  • 4 small pickling cucumbers
  • 1 small bunch dill
  • 4 cloves garlic, peeled and trimmed
  • 1 cup white vinegar
  • 1 cup water
  • 1 tablespoon pickling salt, which you can find in the canning section of your grocery store

I didn’t have quite enough dill for this recipe, so I did one jar of dill pickles, and another jar of spicy garlic pickles. The only substitution I made for the spicy pickles was to use 1/2 teaspoon red pepper flakes in place of the dill. They were delicious, too.

Cut each cucumber into 6 lengths. Pack the cucumbers, dill and garlic into 2 wide-mouth pint mason jars.

In a small pot, combine the vinegar, water and salt in a saucepan and bring to a boil. Pour the boiling vinegar mixture over the cucumbers to within 1/2 inch  of each jar’s rim. Screw on the lid, and allow to cool for about 1/2 hour. Transfer the jars to the fridge, where the pickles should keep for about 2 weeks.

Recipe adapted from: Epicurious

* 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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California roll burger

by Sarah Steimer

The crab on top of this burger makes it extra rich, but also very summery. Other topping options could include pickled ginger, fish roe or other items usually offered at sushi restaurants.

  • 1 pound ground beef
  • 1/2 teaspoon fish sauce
  • salt and pepper to taste
  • 6-8 ounce crab meat (tail, claw, whatever)
  • 1-2 tablespoons mayonnaise
  • 1/4 cup mayonnaise
  • 1/2-1 teaspoon wasabi powder or paste (I added even more)
  • lettuce or spinach
  • tomato, sliced
  • avocado, sliced
  • nori strips (just take nori paper and slice into thin strips)
  • cucumber, sliced thin
  • sriracha (optional)
  • hamburger buns

Using your hands, combine the ground meat, fish sauce, salt and pepper. Form into four patties.

This is one tall burger – I highly recommend a soft bun so you can easily squash it down and jam it into your trap.

Mix together the crab meat with the 1-2 tablespoons of mayonnaise and set aside. Combine the 1/4 cup of mayonnaise with the wasabi, adjusting to your taste, to make the wasabi-mayo spread. Set aside.

Grill the patties to your desired “doneness” and remove from the heat. Pat off any excess grease with a paper towel – unless you enjoy that grease.

Place the tomato and lettuce/spinach on the bottom half of the hamburger bun (you’ll have too much balanced on top of the patties to add this later). Next add the hamburger patty, crab, nori strips, cucumber slices and avocado. Spread the wasabi-mayo on the top half of the bun, along with a swirl of sriracha if you so please.

Makes four burgers.

Recipe adapted from: Use Real Butter

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Greek turkey burgers with pickled onions and tzaziki sauce

by Caitlin Saniga

I love that these burgers are bursting with flavor. And if you’re wondering about the bread I used, it’s double-round sandwich flatbread I saw on sale at Kroger. It was perfect for these burgers!

Pickled red onion (make ahead if using):

  • 1 red onion, sliced into 1/4-inch rings
  • 1/2 cup apple cider vinegar
  • 1/2 teaspoon salt

Tzaziki sauce:

  • 1 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 1/2 cup chopped cucumber
  • 2 cloves garlic, minced
  • 1 teaspoon dried dill weed

Burgers:

  • 1/2 cup feta cheese
  • 1/2 cup chopped kalamata olives
  • 1/3 cup fresh chopped parsley
  • 2 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1.5 pounds ground turkey (pork or lamb works, too)
  • 4 buns, pitas or flatbreads for serving
  • greens for serving

These super-easy pickled onions are a great way to get into pickling. They take minimal prep time, and most of the magic happens in the fridge. They last about 3 weeks.

To make the pickled onions: Bring a small saucepan of water to a boil. Add the onions, put the lid on and blanch for 1 minute. Drain in a colander. Put the onions back in the pan. Add the vinegar, salt and just enough water to cover the onion. Cover and bring to a boil. Simmer for two minutes.  Pour the onions and brine into a jar, cover and store in the fridge to chill. It’s best to make these a day before the burgers.

To make the tzaziki sauce: Mix all of the ingredients in a small bowl and store in the fridge to chill. This can be made up to a day in advance.

To make the burgers: Start up the grill or preheat a countertop grill (Foreman-style works.) if that’s how you plan to cook the burgers. (You can also make these in a pan.)

In a large bowl, mix the feta, olives, parsley, garlic, oregano, basil, pepper and salt. Add the ground meat and use your hands to thoroughly mash together the mixture. Shape the mixture into 4 round patties.

These burgers pack really nicely. I should know! I’ve been taking them for lunch at work for the past week. For picnics at the park, I suggest assembling the burgers with buns and greens, wrapping them in foil and packing the onions and tzaziki sauce separately to avoid mushy buns.

Grill or pan-fry the burgers until the internal temperature is 165 degrees, about 7-9 minutes on each side or 7 minutes on a countertop grill.

Serve on buns, pitas or flatbreads with pickled onion, tzaziki sauce and greens.

Makes four burgers.

Recipe adapted from: Food o’ del Mundo

Alfresco Refreshed is our spin on four traditional picnic staples: fruit salad, potato salad, iced tea and hamburgers. You can find all the recipes here.

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by Caitlin Saniga

There's plenty of room for modifications in this recipe. Don't have whole black peppercorns? Use 1/4 teaspoon black pepper instead. Don't have star anise? Replace it with 1/4 teaspoon fennel.

There are plenty of opportunities for substitutions in this recipe. I didn't quite have enough apple cider vinegar, so I made up the difference with red wine vinegar. I didn't have star anise, so I used 1/4 teaspoon fennel seeds instead. And I only had ground pepper, so I used 1/4 teaspoon of that instead of the whole black peppercorns.

  • 5 carrots, peeled and thinly sliced into sticks
  • 1 1/2 cups apple cider vinegar
  • 2 tablespoons sugar
  • one 3-inch piece of ginger, peeled and cut into coins
  • 2 whole star anise
  • 1 cinnamon stick
  • 1 teaspoon black peppercorns
  • 1 teaspoon coriander seeds
  • 1/4 teaspoon salt
These carrots are ready to eat in minutes, but they last for up to 3 weeks in the fridge.

These carrots are ready to eat in minutes, but they last for up to 3 weeks in the fridge.

Place the carrot sticks in a pint-size jar, and set aside. In a small saucepan, heat the vinegar, sugar, ginger, star anise, cinnamon stick, peppercorns, coriander seeds and salt over medium heat until simmering. When the liquid is near boiling, pour it over the carrots and let the mixture sit until cool, stirring occasionally. When the liquid had cooled, the sealed jar can be placed in the fridge for up to 3 weeks, or it can be served with the brine right away.

Makes enough for 4 side-dish servings.

Recipe adapted from: Urban Pantry

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