In Colorado when the Calendar hits March, its time to think of starting my seeds for my raised-bed vegetable garden. The first little trooper to push up and say hello every year - are my radishes!! I love them so much! The hotter and more of a horseradish kick - the better! Have you ever tried quick-pickling your radishes? They are insanely tasty! You can brew up a sweet or spicy brine, its up to you! I prefer a spicy brine to enhance that radish kick... Eat them as a snack, serve alongside a charcuterie board but, one thing for sure - just make some! Try them, switch flavors and spices around, experiment a bit! ~Enjoy! Diane
Pickled Radishes (Spicy or Sweet) ~per pint Ingedients: 1 bunch, about 1 pound, washed, stemmed radishes 1 cup water, I prefer bottled water for my fridge pickles 1 cup white vinegar, for less of a kick try rice wine vinegar 2 teaspoons sea salt 2 teaspoons honey or sugar *optional 1/4 teaspoon peppercorns 1/4 teaspoon mustard seeds 2 cloves garlic, peeled and diced spicy version add: 1 chile pepper, split lengthwise sweet version add: more sugar to brine solution, no chile pepper. other add-ins: terragon, bay, dill, just to name a few that can enhance a brine and change its flavor profile. Directions:
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I was searching for a recipe that I could use my abundance of zucchini in...something pickled. Summer pickles that could be made easily, and not be canned traditionally. (gasp! yes, I do make refrigerator pickles! I like the instant gratification of them - and being able to use any vinegar's I want - leaves me open to discovering new flavor profiles!) This recipe is originally written by Use Real Butter and uses daikon and carrots. I decided to switch it up a bit and make mine using carrots, pickling cucumber and zucchini. On just the second day when I tasted these - I had to refrain from eating the entire jar! they are wonderful! I love the mellow flavor of Rice Vinegar! Give these a try - they are great as a snack or on a sandwich - even as a side to your lunch or dinner fare. Enjoy! ~ Diane
Jar Ingredients: (brine below) Carrots Zucchini Cucumber wash and cut all vegetables into 'matchsticks" a bit thicker then julienne cut. I went ahead and cut all mine by hand. I used 2 large carrots, 1 small pickling cucumber and one large zucchini Place all vegetables into a one quart canning jar or large container. Prepare brine (below) and pour over vegetables in jar. Let cool, cover and keep refrigerated. These should last about 3 weeks in your refrigerator. Brine for One Quart: 2 tsps kosher or sea salt 1 cup unseasoned rice vinegar 1 cup sugar 1 cup water Combine the vinegar, salt, sugar, and water together until the sugar dissolves. Pour over prepared vegetables. **Want a SPICY kick? Add in some Red Pepper Flake! Zuni's Cafe Zucchini Pickles
for Refrigerator Makes 3 cups Ingredients: 1 pound zucchini 1 small yellow onion 2 tablespoons kosher salt 2 cups cider vinegar 1 cup sugar 1 1/2 teaspoons dry mustard 1 1/2 teaspoons crushed yellow and/or brown mustard seeds Scant 1 teaspoon ground turmeric 1. Wash and trim the zucchini, then slice them one-sixteenth-inch thick; a mandoline works best, but a good sharp knife is fine, too. Slice the onion very thin as well. Combine the zucchini and onions in a large but shallow nonreactive bowl, add the salt and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt. 2. After about 1 hour, taste and feel a piece of zucchini - it should be slightly softened. Drain and pat dry. 3. Combine the vinegar, sugar, dry mustard, mustard seeds and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. (If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp.) 4. Return the zucchini to a dry bowl and pour over the cooled brine. Stir to distribute the spices. Transfer the pickle to jars, preferably ones that have "shoulders" to hold the zucchini and onions beneath the surface of the brine. Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini, turning them a brilliant chartreuse color. Eat within one month. this is NOT a waterbath canning recipe it is a refrigerator recipe. *I doubled the recipe and filled 2 quarts and 1 pint. Recipe Adapted from: Zuni Cafe Photos by: Diane Baker for Canning and Cooking at Home I have a lot of people ask me for recommendations on pickle/pickling recipes. Often times I scurry to not only share the recipes I use but, track down my friends recipes as well. That's when it hit me - maybe I can make a "one stop spot" for all things pickle/pickling that everyone can use. So, here it is - from some of my dear friends and bloggers that were kind enough to share their best too!! (a HUGE thanks to them for sharing!) Your "one stop shop" for all things "pickles" from the traditional dills to the 'old timey' watermelon pickles with dilled & pickled green beans and other groovy vegetables ~it's all good!!~ The Pickle Barrel ~ A Collection of Pickles & Pickling Recipes : Bread & Butter Pickles: ...From Cooking with Mary & Friends: "Bread & Butter Pickles: Step by Step" http://www.cookingwithmaryandfriends.com/2012/06/step-by-step-bread-and-butter-pickles.html ...From Southern with a Twist: "Mama's Bread & Butter Pickles" http://lynn-southernwithatwist.blogspot.com/2013/04/mamas-bread-and-butter-pickles.html ...From Canning and Cooking at Home: "Microwaved Bread & Butter Fridge Pickles" http://www.canningandcookingathome.com/dianes-blog/no-way-those-can-go-in-the-microwave ...From Canning and Cooking at Home: "Ball's Traditional Bread & Butter Pickles" http://www.canningandcookingathome.com/dianes-blog/pickle-party-sweet-relish-bbs-kosher-dill-spears-oh-my Dill Pickles: ...From Cooking with Mary & Friends: "Crispy Dill Pickles" http://www.cookingwithmaryandfriends.com/2015/02/crispy-dill-pickles.html ...From An Affair from the Heart: "Refrigerator Pickles" http://www.anaffairfromtheheart.com/2012/07/refrigerator-pickles/ ...From Canning and Cooking at Home: "Easy Fridge Kosher Dill Pickles" http://www.canningandcookingathome.com/dianes-blog/super-easy-fridge-pickles-kosher-dills ...From Canning and Cooking at Home: "Marybelle's Polish Dill Pickles" http://www.canningandcookingathome.com/dianes-blog/marybelles-polish-dill-pickles ...From Canning and Cooking at Home: "Put Em Up! Dill Spears" http://www.canningandcookingathome.com/dianes-blog/pickle-party-sweet-relish-bbs-kosher-dill-spears-oh-my ...From Southern with a Twist: "Mama's Sweet Pickle Sticks" http://lynn-southernwithatwist.blogspot.com/2011/04/more-pickle-canning-recipes.html Pickle/Relish: ...From Canning and Cooking at Home: "Ball's Sweet Pickle Relish" http://www.canningandcookingathome.com/dianes-blog/sweet-pickle-relish ...From Canning and Cooking at Home: "Traditional Pickled Corn Relish" http://www.canningandcookingathome.com/dianes-blog/traditional-corn-relish ...From Canning and Cooking at Home: "Pickled, Green Tomato ~ Spicy Mustard Relish" http://www.canningandcookingathome.com/dianes-blog/the-original-spicy-mustard-relish ...From Cooking with Mary and Friends: "Canned, Spicy Pickled, and Relish - Beets" http://www.cookingwithmaryandfriends.com/2013/04/canned-beets-spicy-pickled-beets-and.html Pickled Green Beans & Other Vegetables: ...From Sumptuous Spoonfuls: "Pickled Green Beans" http://www.sumptuousspoonfuls.com/crisp-spicy-pickled-green-beans/ ...From Canning and Cooking at Home: "Homemade Dilly Beans" http://www.canningandcookingathome.com/dianes-blog/homemade-dilly-beans ...From Cooking with Mary and Friends: "Canning Dilly Beans" http://www.cookingwithmaryandfriends.com/2013/07/canning-dilly-beans.html ...From Canning and Cooking at Home: "Pickled Asparagus Fridge Pickles" http://www.canningandcookingathome.com/dianes-blog/pickled-asparagus-fridge-pickles ...From Cooking with Mary and Friends: "Pickled Asparagus" http://www.cookingwithmaryandfriends.com/2014/03/pickled-asparagus.html ...From Canning and Cooking at Home: "End of Summer Garden Pickles" http://www.canningandcookingathome.com/dianes-blog/fall-fiesta-end-of-summer-garden-pickles ...From Canning and Cooking at Home: "Pickled Okra for fridge" http://www.canningandcookingathome.com/dianes-blog/pickled-okra-for-your-fridge ...From Canning and Cooking at Home: "ChowChow ~ Hot Pickled Mix" http://www.canningandcookingathome.com/dianes-blog/hot-pickle-mix-chow-chow ...From Canning and Cooking at Home: "Pickling Green Chilies & Jalapenos" http://www.canningandcookingathome.com/dianes-blog/pickling-green-chilies-jalapeno-peppers ...From Canning and Cooking at Home: "Pickled - Candied Jalapenos" http://www.canningandcookingathome.com/dianes-blog/cowboy-candy-candied-jalapenos ...From Cooking with Mary and Friends: "Canned, Spicy Pickled, and Relish - Beets" http://www.cookingwithmaryandfriends.com/2013/04/canned-beets-spicy-pickled-beets-and.html ...From Cooking with Mary and Friends: "Pickled Cauliflower & Carrots" http://www.cookingwithmaryandfriends.com/2013/08/pickled-cauliflower-and-carrots.html Watermelon Pickles: ...From Sumptuous Spoonfuls: "Not my Grandmothers Watermelon Pickles/watermelon jalapenos pickles" http://www.sumptuousspoonfuls.com/not-my-grandmothers-watermelon-pickles/ ...From Canning and Cooking at Home: "Spiced Watermelon Pickles" http://www.canningandcookingathome.com/dianes-blog/spiced-watermelon-rind-pickles-guest-post I found some super tender, young and fresh asparagus at the store and it was on sale...while growing it in my garden will take years and then I hear production can be sporadic at best - I decided to give it a go and pressure can some along with pickling some. I decided that I'd pickled one quart and see how I like them...I can always get more. So, now comes the wait (2-3 days) for the brine to work its magic in the fridge and produce amazing tastes. Serve these in Bloody Mary's or as a side on a cheese plate for an extra treat. Enjoy! Diane Pickled Asparagus Spears {for the Fridge} Ingredients: 2 pounds asparagus spears, trimmed to fit 2 cups apple cider vinegar 1/2 cup water 1 1/2 tablespoons kosher salt 1 tablespoon mustard seed 1 1/2 teaspoons celery seed 1 teaspoon dill seed 4 cloves garlic, peeled *chili pepper flakes (optional) Directions:
Photos by: Diane Baker for Canning and Cooking at Home Recipe Adapted from: Andrea's Recipes |