Pickled Vegetables
Pickling is a great way to preserve abundant produce in season. One of our cooks, Janet, has a large garden in New Zealand and has therefore learned a variety of pickling techniques. Every recipe varies a little bit, but the final product always seems to taste good!
Janet's Refrigerator Dill Pickles Recipe
Makes 12 pints.
- 4 dozen pickling cucumbers
- 1 bunch of dill
- 1 quart vinegar
- 2 quarts water
- 1 cup salt
- garlic (to taste)
1) Wash the cucumbers and remove stems. Soak in cold water.
2) Refrigerate for a few hours or overnight.
3) In each jar, put some dill. Pack whole, sliced or wedged cucumbers into jars as tightly as possible. Add garlic cloves.
4) Boil remaining ingredients for 2 minutes.
5) Pour hot brine into jars and seal.
6) Cool then refrigerate. Let pickles absorb flavors for at least 3 weeks (if you can wait that long!)
Pickled Vegetables Recipe
Great for turnips, cauliflower, radishes, carrot, broccoli or any hearty vegetable. Original recipe from Momofuku Restaurant in New York.
Momofuku Vinegar Pickling Liquid Master Recipe
- 1 cup hot water
- ½ cup white vinegar
- 6 tablespoons sugar
- 2 ¼ teaspoons salt
Pickling Spice Master Recipe
- 2 cinnamon sticks
- 3 cloves
- 4 bay leaves
- 1 teaspoon allspice
- 1 teaspoon red pepper flakes
- 2 teaspoons mustard seed
Pickled Vegetables Recipe
- 1 cup cleaned vegetables (turnips, cauliflower, radishes, carrot, broccoli or any hearty vegetable)
- 1 X recipe master pickling liquid
- 1 X recipe master pickling spice
1) Heat pickling liquid to a rolling boil.
2) Pour hot liquid over vegetables and cover with parchment.
3) Let sit at room temperature until completely cooled, then seal and refrigerate.
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