Don't Forget that Pickle!

[zeehag]

ok so we have had may ... we have had mustard....now--who has a decent pickle recipe--i mean THE best of all pickle recipes...




BRING IT ON!!!!!!

[JPA Cate]

Here is my friend Mary's recipe; these pickles are extremely to my taste!

Wash pickling cukes and let them stand 1 to 3 days refrigerated in cold water. Into the bottom of each pickling jar, place a handful of fresh dill, 2 medium cloves garlic cut in 1/4" chunks and one dried red chili pepper [discard seeds], cut in thirds. Pack cukes in tightly, but be careful not to bruise them. Can cut spears or chunks to fit vacant spaces, but texture is slightly affected. Your choice, or experiment. Add more garlic, red pepper and a spray of dill to the top of each jar (same as on bottom.)

To make brine, combine 1 qt. white vinegar and 3 qts. water, plus one cup of salt. Bring to rolling boil. Fill jars with brine to overflowing and seal. Store in dark, cool place or fridge. Store at least 2 months before using.

Maybe what you should have asked for, zee, is boat pickling recipes: I know some folks pickle caught fish; I pickle hard-cooked eggs; but the kind of effort needed for the above recipe requires resources I don't have on my boat.

Ann

[JanetGroene]

Here is my recipe for what I call Janet Groene's Quickles. Saves lot of work yet makes immediate use of fresh-found produce. It isn't, however, a way to preserve vegetables long term.

Choose yellow squash, zucchini, cucumbers, carrots, thinly sliced "pumpkin" etc. Unwaxed cucumbers don’t have to be peeled and they make prettier pickles with skins on.
3 pounds thinly sliced vegetable
Large sweet onion, peeled
6 cloves garlic, peeled
3 limes
1/2 cup sugar
1/3 cup extra virgin olive oil
Freshly ground black pepper (optional)
Slice vegetables paper thin and put in a plastic bag with the garlic. Juice the limes and scrape off a teaspoon or two of zest. Whisk together lime juice, zest, sugar and oil and pour over vegetables. Add pepper if you like. Seal bag shut and tip to mix well. Chill at least 4 hours, turning occasionally. Discard garlic and serve within a day or two. Keep cold.

[tamicatana]

I like to take veggies and just marinate in a rice-vinegar and sesame oil mix, tsukemono style

[Matt sachs]

When your favorite jar of pickles is almost empty, pack the jar with hot peppers and carrots. Set it aside for a month - enjoy. I like to wrap them in white bread with a glass of milk. Yummy, but I'm a bit odd

[zboss]

just panko them and fry them up!

[SmartMove]

Nice one Zee! I love pickles but don't know how to make them.

[Teknav]

If you don't know how to pickle cucs, go to Ann's boat and help yourself! Don't forget to tell her "Thank you!" It would be a nice gesture to leave her a plate of your favorite dish, in return.

Mauritz
Going to behave now!

[SmartMove]

Originally Posted by Teknav

If you don't know how to pickle cucs, go to Ann's boat and help yourself! Don't forget to tell her "Thank you!" It would be a nice gesture to leave her a plate of your favorite dish, in return.

Mauritz
Going to behave now!

Great advice!

[JPA Cate]

Sorry, guys,

I won't be making pickles. Too intensive on space and especially refrigeration space.

However, I did leave out the yield. This years' batch (I'm visiting at Mary's) made 17 quart jars, and one pint jar. You can probably locate the ingredients if you're in the US, but a real challenge in Mexico. Dill's the big problem, plenty of garlic, chillies, etc.

Y'all take care now,

Ann

P.S. I realize I also didn't make it clear that the jars, lids, and seals must be sterilized as you go along with it.

[boatman61]

Branstons Pickle, Lime & Chilli Pickle, Mango Chutney... also great pickle recipes from S India which can be made with prawns etc...
Here's a Pakistani style recipe I cut and pasted a while back... Yummy

Mango Chutney.
4 green (under ripe) mangoes - peeled, stone removed and cut into strips


1 (3cm) piece fresh root ginger, chopped, 3 cloves garlic, peeled, 500g caster sugar, 1 teaspoon salt, 1/2 teaspoon dried red chilli flakes, 1 teaspoon cumin seed, 2 cardamom pods, 4 cardamom seeds, 1 (7cm) cinnamon stick, 5 whole cloves, 250ml vinegar, 5 black peppercorns, crushed

1. Place the mangoes into a large pot. Crush the ginger and garlic using a mortar and pestle until they become a smooth paste; stir the paste into the mangoes. Stir in the sugar, and season with salt, chilli flakes, cumin seed, cardamom pods and seeds, cinnamon stick and cloves. Stir to blend, and then cover the pot. Leave the pot sitting out at room temperature overnight.
2. The next day, place the pot over medium heat. Cook, stirring occasionally, until mixture begins to thicken, about 30 minutes. Stir in the vinegar and peppercorns; cook for 1 more minute. Cool before using.

[Seaworthy Lass]

If we are including chutneys under 'Pickles' and there are any fellow chutney lovers out there, I found this recipe in an old NZ book a decade or so ago and adapted it to suit our tastes. I make a batch every summer on board. It is superb .

NECTARINE CHUTNEY
(Equally good with peaches or apricots)

Approx 2.5 kg fruit (need 2 kg after they are stoned)
1 kg peeled and chopped onions
1 kg raisins (or sultanas)
200 g crystallised ginger
500 g brown sugar
1 heaped tablespoon salt
1 tablespoon very finely chopped fresh red chillies (include seeds and pick variety depending on what level of heat you prefer)
1 tablespoon grated fresh peeled ginger root
1 heaped tablespoon curry powder
3 cups apple cider vinegar
2 cups malt vinegar

Combine all ingredients and bring to the boil.
Simmer, stirring frequently for an hour.
Spoon into hot sterilised glass jars and seal.
Bit is best left a month before eating, but if you are impatient like me, dive in straight away .

[jongleur]

It's Pavlovian. Just mention the
word pickle and my mouth waters.

[NornaBiron]

My favourite is courgette (zucchini) chutney:

1kg diced courgettes
1kg chopped tomatoes
500g sultanas
500g brown sugar
500g chopped apples
400mls white wine vinegar
500g chopped onions
3 chillies, chopped
Pinch of salt

Bashed and tied in a muslin bag:
12 cloves
2tsp coriander seeds
Couple of pieces of fresh peeled ginger

Place all ingredients, except sugar, in a large pan. Bring to boil. Add sugar and stir well to dissolve. Simmer until the vinegar has absorbed/evaporated and the veg are tender. Remove spice bag and pot in sterilised jars, allow to cool then store in cool, dry, dark place for 2-3 months before eating.