Pickling

[Scooter]

Does anyone have any tried and true recipes or tips for pickling?

My DH is very anti-pickling, but at a restaurant recently tried a very lightly pickled cucumber and was shocked to find he really liked it. I'd love to try to recreate it at home with cucumbers and some other veggies, but I've never done it before. Advice & recipes much appreciated. :)

[rubyredslippers]

I don't like pickles, so I don't have any recipes, but I do have a word of advice. If you are planning on canning your pickles, be sure to use the techniques from this site: http://foodsafety.psu.edu/canningguide.html

If you are just making fridge pickles, never mind.

[Scooter]

Thanks. I am just planning on fridge pickles, I don't want to get into canning at this point because of all the health risks if it's not just so. I don't have any of the proper equipment for that, anyway. ;)

[tlew12778]

Apparently it's really easy but requires grape leaves or alum, neither of which are easily available here. I had a recipe last year which are supposedly the best pickles ever but I cannot find it. I just posted on the other message board I am on to see if someone can repost it. I am pretty sure quartercentury has a recipe for pickled tomatoes which she said were un-put-downable.

[Pineknot]

I can tomatoes and other things, but I really haven't tried to pickle much.

I remember my Aunt canning peaches and I think she pickled them. I think it's a common thing in the South and I would love to know how she did it. I think there were cloves involved???

[Amuse Bouche]

I make these pickled onions all the time and keep a jar in the fridge (they keep almost indefinitely). They're great on sandwiches or with grilled meats. They're from the Zuni Cafe Cookbook by Judy Rodgers

FOR Carol's PICKLED ONIONS
12 ounces firm yellow onions, preferably no more than 2 1/2 inches in diameter
1 1/4 cups Champagne vinegar or white wine vinegar
1 1/4 cups water
2 generous
tablespoons sugar
2 bay leaves
1 small dried chili
A few whole black peppercorns
Salt

FOR THE PICKLED ONIONS
1. Peel and slice the onions into rings about 1/8 inch thick, discarding the end cuts; a mandoline will make this job very easy. The slices will tend to fall into rings on their own, but you may need to separate the tight centers. Discard any green sprouts or pithy or discolored rings.

2. Combine the vinegar, water, sugar, bay leaves, chili pod, peppercorns and a few pinches of salt in a small saucepan. If you like things spicy, break the chili pod in half before you add it. Bring to a simmer over medium-low heat, then turn the heat up to medium and add the onion rings. Gently stir the crowded onions as they return to a simmer. Simmer for a little less than 1 minute.

3. Pour the hot onions and brine into a wide bowl or directly into jars. The skinny rings will turn glassy as they cool. Cover and store refrigerated.


The Zuni Cafe Cookbook has a bunch of other pickle recipes that aren't intensive canning -- really refrigerator pickles.

[Scooter]

Coming back with an update!

After trying several refrigerator dill pickle recipes, I've come across one that is really good and that I'd recommend. I've tried it twice (only a 1/2 batch each time), and both times it's come out great!


REFRIGERATOR DILL PICKLES

Pickling Solution:

6 cups water
2 cups vinegar
1/2 cup canning salt
1/2 tsp. alum (optional)

Bring ingredients for the pickling solution to a boil.

enough fresh pickling cucumbers to fill a 1 gallon jar
1 large bunch fresh dill weed (about 1/4 lb)
1 large onion
2 whole cloves
2 tsp. sliced garlic


(rest of instructions at Cooks.com (http://www.cooks.com/rec/view/0,1836,149166-247206,00.html))
I followed them exactly and it worked out great!