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Jun 1, 2014 11:12 AM

Pickled Seasonal Vegetables: Home Cooking Dish of the Month for June 2014

Another close voting round this month, and Pickled Seasonal Vegetables won by three votes. You can view the voting thread and the discussion here:

You can also view all of the prior Dishes of the Month, and contribute to them at any time, here:

So now, let's get to pickling….
Please use this thread to share your pickling recipes and report on your pickling projects. This month may be a bit different from other months in that some pickling recipes will take longer to complete. So please share your projects as you pickle, then bookmark this thread and come back and report your outcomes. Of course, if you're doing a quick pickle, you can share the results right away!

You are welcome to share links if you use a recipe from a website or blog, but as always, please remember that If you are reporting on a recipe, please paraphrase if it is not your own; verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

I thought I'd share this link for quicker-than-usual pickles, since it's right here on Chow!

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  1. Anyone on here use a whipping siphon or chamber sealer to quick pickle? It's nice because I can try 2-3 different liquids, and 3-4 different types of vegetables within about 20 minutes. The vegetables done this way also really keep their crunch for a day or so which is kinda unique. I dunno about the siphon, but a chamber sealer gives vegetables insane colors after compression.
    I've really been loving pickled beets and radishes lately. They're both extremely versatile, and can really complete a dish, either as a garnish or as a larger component. Chiogga beets look incredible after being compressed in a chamber sealer. I've been using the recipes over on ChefSteps with great success.

    Right now I'm looking for recipes using sherry, rice, or cider vinegars. I'm open to try any kind of vegetable. I'm still super new to pickling so I have a lot to learn.

    9 Replies
      1. re: jpr54_1

        It was Greek to me, too. Googling these terms, I see that they are popular gadgets in the Modernist Cuisine toolbelts. The chamber sealer is like a souped-up vacuum sealer, for sous vide cooking. The whipping syphon creates foams from liquids - like the aerosol cans of whipped cream sold in any supermarket. I don't see how this relates to pickling.

        1. re: greygarious

          The chamber sealer can basically quick pickle vegetables. It's a rather versatile tool. I use it for sous vide, but that probably only accounts for about 30-40% of what I use it for. Here is a quick video of compression in a chamber sealer:
          To pickle you just do that, but add pickling liquid and it is absorbed into the plant tissue when the vacuum is released. Makes pickling super easy and fast. For what it's worth there is no fermentation going on in this method, so it is by no means a substitute to regular pickling, but it is a nice tool to have at my disposal.

          A whipping siphon can be used too. Here is a little info about it on Dave Arnolds blog, Cooking Issues:

          1. re: greygarious

            Maybe the vacuum sealer, for quick pickling, like a quick marinade. The whipping siphon? Nope.

        2. re: EatFoodGetMoney

          These pickled red onions use cider vinegar. They turned out great and are very pretty.

          1. re: weezieduzzit

            Looks good, saving that one for the fall onion crop!

          2. re: EatFoodGetMoney

            Whatever vinegar you use, check the label, as you need at least 5% acidity to meet safety standards. I highly recommend the food preservation web site of the National Center for Home Food Preservation at the University of Georgia, it has not only recipes but also up-to-date safety information.

            1. re: zeldaz51

              You only need 5% if you are canning and need the pickles to be shelf stable. For quick pickles that will be refrigerated you don't need 5%.

              1. re: zeldaz51

                I only quick pickle, so I generally eat them within a 2 days so they still have their crunch.
                Thanks for the info though, will definitely be a good resource.

            2. I am going to try these

              1. jpr54_1 about 6 hours ago

                there are some good cookbooks that have recipes for pickled seasonal vegetables

                Food in Jars by Marisa McClellan
                ( page 121 pickled asparagus)

                Mrs. Wages Home Canning Guide

                The Joy of Pickling by Linda Ziedrich
                (page 108-pickled asparagus)

                Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond by Karen Solomon

                3 Replies
                1. re: jpr54_1

                  Marisa McClellan is a Goddess! She has a second book out now which I think is better than the first.

                  1. re: zeldaz51

                    The food in jars book looks awesome. Can someone tell me, however, are most of the recipes for canned/processed foods or are at least some for foods that can be made and refrigerated? thanks.

                    1. re: Madrid

                      I do not have an answer to your question but a suggestion: go to their web site and look at recipes.

                2. The Pickled Pantry by Andrea Chesman has some good recipes for refrigerator and freezer pickles.

                  page 85 Dilled asparagus

                    1. re: jpr54_1

                      I just added these to my list. They'll make nice gifts.

                      1. re: jpr54_1

                        I love cowboy candy which I learned about here

                        Can't wait to try this recipe!

                        1. re: geminigirl

                          I have been intrigued by these sweet jalapeño pickles but never tried them:

                          1. re: julesrules

                            I've heard a few raves about this particular recipe, haven't tried it yet though.