Lichtenstein Kraut

Lichtenstein Kraut

Source: Pops

2 slices thick bacon

1/3 C. chopped onion

2 C. saurkraut

2 Johnathon apples, unpeeled and diced (any semi-sweet apples ok)

1 heaping T. dark brown sugar

Fry bacon crisp, drain off most of fat. Saute onions in lefter fat. Drain kraut and rinse. Add all together and simmer 2 hours.

Curry Quick Pickles

Curry Quick Pickles

Source: Food and Wine, August 2009

Small cucumbers, orka or beans
3 T. kosher salt
1 T. sugar
1/2 C. thin matchsticks of fresh ginger
6 garlic cloves
1 tsp. Madras curry powder
1 1/4 C. unseasoned rice vinegar (4.3% acidity)

Pack vegetables into 2 clean 1 quart glass jars. In another jar, combine the slat, sugar, ginger, garlic, curry powder and rice vinegar. Shake until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the vegetables. Add enough water to cover the vegetables and keep them submerged. close the jars and refrigerate overnight or for up to 1 month.

Winey-Briney Quick Pickles

Winey-Briney Quick Pickles

Source: Food and Wine, August 2009

Small cucumbers, orka or beans
3 T. kosher salt

1 T. sugar

2 T. mustard seeds

1/4 C. tiny shallots, sliced lengthwise

1 1/4 C. white wine vinegar (6% acidity)

1 1/2 C. dry white wine

24 small tarragon sprigs

Pack vegetables into 2 clean 1 quart glass jars. In another jar, combine the salt, sugar, mustard seeds, sliced shallots, vinegar, and white wine and shake until the salt and sugar dissolve. Add 1 cup of water and pour the bring over the vegetables. Tuck the tarragon sprigs between the vegetables. Add enough water to cover the vegetables and keep them submerged close the jars and refrigerate overnight or for up to 1 month.

Spicy Dill Quick Pickles

Spicy Dill Quick Pickles

Source: Food and Wine, August 2009

Small cucumbers, orka or beans
3 T. kosher salt
2 T. sugar
1 1/4 C. distilled white vinegar (5% acidity)
2 T. coriander seeds
6  large garlic cloves, halved
4-6 lang red or green hot chilies, halved lengthwise
16 dill sprigs

Pack vegetables into 2 clean 1-quart glass jars. In another jar, combine the salt, sugar, vinegar, coriander and garlic. Shake until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the vegetables. Tuck the chiles and dill between the vegetables. Add enough water to keep the vegetables submerged. Close the jars and refrigerate overnight or for up to 1 month.

Pickled Okra

Pickled Okra

Source: Pops

3 lbs. small fresh okra (3-3 1/2 inches long)

5 C. water

3 C. white vinegar

1/4 C. coarse kosher salt

2 T. sugar

6 cloves garlic, peeled and left whole

6 small red chili peppers

1 T. dill seed

Wash okra well and drain. Sterilize jars and lids. Cut off top half of stems. Pack okra, stem side up in jars. In each jar put 1 clove garlic, 1 chili pepper, and small pinch of dill seed. Pour hot brine over okra to cover. Put on lids and process 15 min in boiling water bath. Put on counter and cover with towel until cook and sealed.

Pickled Grapes with Rosemary and Chiles

Pickled Grapes with Rosemary and Chiles

10044

Source: The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor. By Matt and Ted Lee. 2009. Clarkson Potter

Ingredients:
6 C. stemmed mixed red and green seedless grapes (about 2 lbs.)
2 C. distilled white vinegar or white wine vinegar
2 T. kosher salt
2 tsp. sugar
3 cloves garlic, crushed
leaves from 1 four inch sprig of rosemary
1/2 tsp crushed dried red chile flakes

Preparation:
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.

Dill Refrigerator Pickles

10013

Dill Refrigerator Pickles

Servings: 1 ½ lbs

Time: 1 week

Source: http://www.cookography.com/2007/refrigerator-pickles

Ingredients:

1 ½ lbs. Kirby cucumbers, cut in half lengthwise

2 C. white distilled vinegar

2C. cold water

4 cloves garlic, sliced

3 T. kosher salt

1 large handful dill

1 tsp. mustard seeds

½ tsp. chili flakes

1 tsp. black peppercorns

Preparation:

Place all the seasonings in the bottom of a 2 or 2 quart jar. Add the cucumber halves, stacking as you go. The basic thing to try and arrange them so they don’t float around too much.

Measure out the vinegar, water, and salt in a separate container and stir until the salt dissolves.

Pour the liquid into the jar containing the cucumbers. Make sure the liquid covers all of the cucumbers.

Seal the lid tightly and shake for about a minute. Place in the refrigerator. Shake once a day everyday for 6-7 days.