RECIPE # 4404 - QUICK PICKLE RECIPES - Friday, November 20, 2009 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4404 - QUICK PICKLE RECIPES - Friday, November 20, 2009

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MATT & TED LEE / THE LEE BROS "SIMPLE FRESH SOUTHERN"

Carrot Pickles with Shallots & Dill

makes 1 quart • time: 10 minutes preparation, 30 minutes cooling, 1 hour refrigeration

1 1⁄2 lbs carrots, trimmed and peeled, sliced on the bias 1⁄8 inch thick

8 oz shallots (about 2 large shallots), thinly sliced

6 sprigs fresh dill 

1 c distilled white vinegar or white wine vinegar

4 cloves garlic, crushed and peeled

2 t kosher salt

1 t sugar

1⁄2 t celery seeds

2 t whole black peppercorns

Combine the carrots, shallots, and dill in a quart-size glass container with a lid. In a small saucepan, combine 1 cup water with the vinegar, garlic, salt, sugar, celery seeds, and peppercorns, and heat until it simmers. Pour the brine over the veggies, cover loosely, and let cool to room temperature. Seal the container and chill in the refrigerator for 1 hour before serving. The pickles will keep in the refrigerator for about 2 weeks.

 

Pickled Grapes with Rosemary & Chilies

makes 1 1⁄2 quarts • time: 10 minutes preparation, 30 minutes cooling, 1 hour refrigeration

6 c stemmed mixed red and green seedless grapes (about 2 pounds)

2 c distilled white vinegar or white wine vinegar

2 T kosher salt

2 t sugar

3 cloves garlic, crushed and peeled

Leaves from 1 four-inch sprig rosemary

1⁄2 t crushed dried red chile flakes or crushed red pepper

Pack the grapes into 3 pint-size glass containers with lids. Pour the vinegar and 1 cup water into a saucepan, set it over medium-high heat, and add the salt, sugar, garlic, rosemary, and chile flakes. When the mixture starts to simmer, remove the pan from the heat and divide the hot brine among the pints of grapes. Cover loosely and let cool to room temperature. Cover tightly and chill in the refrigerator for about 1 hour before serving. The pickles will keep in the refrigerator for about 2 weeks.

 

Zucchini & Onion Pickles

makes 1 quart • time: 10 minutes preparation, 30 minutes cooling, 1 hour refrigeration

1 lb green zucchini and/or yellow squash (about 2 medium), sliced on the bias 1⁄8 inch thick

1 large (8-oz) white onion, sliced into thin rings

1 c distilled white vinegar or white wine vinegar

3 large cloves garlic, crushed and peeled

2 t kosher salt

1 t sugar

1 t whole black peppercorns 

Layer the zucchini, squash, and onion in a quart-size glass container with a lid. Pour 1 cup water and the vinegar into a small saucepan, set it over medium-high heat, and add the garlic, salt, sugar, and peppercorns. When it starts to simmer, remove the pan from the heat and pour the brine over the vegetables. Cover loosely and let cool to room temperature. Seal the container and chill in the refrigerator for 1 hour before serving. The pickles will keep in the refrigerator for about 2 weeks.

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