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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: http://www.chefsteps.com/activities/v...
          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: http://www.cookingissues.com/2013/08/...

          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.

                      2. The current issue (July 2014) of Fine Cooking has an article on the science of making pickles the traditional (fermented) way: http://www.finecooking.com/item/58953...
                        There is also an article about what they call Qwickles – quick or refrigerator pickles, which is what I am most interested in making. http://www.finecooking.com/articles/h...
                        Both articles have links to recipes.

                        1. Melanzana Balsamica (Pickled Balsamic Eggplant)


                          I made this balsamic pickled eggplant at the end of last summer just as I was teaching myself to water bath can. It is very quick and easy and works well with any kind of eggplant. Had I known then what I know now, I would have made several times the amount I made. It has been a great snack with cheese, a nice addition to antipasto plates, a handy ingredient. The friends and family members who received it as a gift have all loved it. Down to my last jar now, I can say that it mellows considerably over time but is wonderful at any stage.

                          3 Replies
                          1. re: weezieduzzit

                            Saving this one, too, as my Asian eggplants are just starting to produce.

                            1. re: weezieduzzit

                              Thank you for recommending my recipe. I'm so glad to know that you enjoy it as much as we do!

                              1. re: weezieduzzit

                                I should be getting eggplant soon from my CSA. I am the only member of my family who really likes eggplant, so this will be a good way for me to preserve it for myself to enjoy. I also like that this recipe does not call for lots of sugar. Yes, there is sugar in wine, etc, but it beats some pickling recipes I've read that call for 2 c sugar to 1 c vinear. Yikes!

                                Thanks for sharing this recipe!

                              2. How fitting, made 3 jars of pickled asparagus this morning using this recipe.


                                1 Reply
                                  1. re: kattyeyes

                                    Nice! What type of cucumbers do you use?

                                    1. re: L.Nightshade

                                      I'm pretty sure I used English ones (as I tend to buy those in general) or the cute little mini ones.

                                  2. I like quick refrigerator picked of radishes and white turnips . Easy and delicious. I use David Lebovitz' method.

                                    1. This is a quick pickle of sliced cuc's. Rice wine vinegar, sugar, red pepper and sliced shallot.

                                      I am a big bento box lunch person in the warmer weather. So easy to add a big punch of flavor to lunches by doing quick pickles!

                                      1. I've made Andrea Nguyen's carrot and daikon pickles many times. They're quick, easy and Very tasty. They are the pickles that are most often found in the iconic Vietnamese sandwich, Banh Mi, but they're good as a side relish too.

                                        Here's the recipe... just scroll down;

                                        1 Reply
                                        1. re: Gio

                                          thanx- I am going now to the market to buy a daikon radish to make this

                                        2. This is my favorite quick pickle recipe. I have kept it for up to a month or so in the refrigerator and they just get spicier and more garlicky. I add carrots or black radish or regular radish from time to time. I make it with jalapeños when I can't find the holland chile peppers.


                                          1. Here's another: a very simple, very good quick pickled pepper relish. I should make this every week. *So* much better than store bought relish!


                                            1. general question-
                                              do you make your own pickling spice mix or purchase ready made?

                                              2 Replies
                                              1. re: jpr54_1

                                                I buy mine from these folks--I really like their blend

                                                World Spice Merchants

                                                They're local for me, but they do mailorder. Their spices are super-fresh and high quality (many of the top local chefs and restaurants shop there). And they could charge an aromatherapy fee for just walking in the door--it smells that good!!

                                                1. re: jpr54_1

                                                  We make our own, as we already have all the ingredients in the spice cupboard.

                                                2. My last! This is from the Cradle of Flavor, a former COTM...Malaysian food.

                                                  I have made these pickles many times. they are intense and spicy. I have also always found the brine too strong and so I rinse it off much earlier. It's a complicated recipe, but so, so good!


                                                  1. Here is a list of three recipes for quick pickles. I made the red onions a couple of days ago. I can't wait until they are ready to dig into...a few more days yet. I didn't have a beet on hand, so I left that out. They onions are still a beautiful color! I also decreased the amount of sugar by about 1/4 c.


                                                    1. I made these the other day for the boyfriend's lunch: http://www.101cookbooks.com/archives/...

                                                      I only used shallots, no onions, since he isn't big on onions. I also eyeballed the ingredients since I was making a smaller batch with just one zucchini.

                                                      Wish I'd gotten a photo. I left everything overnight in the fridge and at lunch, the bf said they tasted just like cucumber pickles and were very fresh, crunchy, and bright. He ate every last one and said he'd love to have them again.

                                                      1. I made these pickled radishes last summer:


                                                        And some lacto-fermented zucchini pickles:


                                                        1. This is a summer favorite, a simple sliced-cucumber fridge pickle:


                                                          I'll throw in dill sometimes also. She notes in another cucumber recipe, to use a fork to make grooves on all sides of the peeled cucumber before slicing, and they look terrific this way.

                                                          1. I've had very little time, so I've only come up with a quickle so far... This one started out like the vinegared chiles from Pok Pok, just soaking sliced serranos in rice vinegar. Then I added thinly sliced carrots and radishes. Then some red onion slices. And few red Thai chiles. A little salt, a little sweet, and the next day they went on fish tacos. Pretty nice!
                                                            The second photo shows them on the unfolded taco, although you mostly see the onion, there are carrots and radishes and chiles hiding in that pile too.

                                                            2 Replies
                                                            1. Just did my lemon and dill green bean refrigerator pickles and was surprised they were great snacking after only a day. Usually I let them rest for a week.

                                                              1 1/2 c. water
                                                              1 1/2 c. white vinegar
                                                              1 tbsp. salt
                                                              1 tbsp. coriander seed
                                                              1/2 tsp. black mustard seed
                                                              2 cloves garlic, minced
                                                              2 inches lemon peel
                                                              1 fistful dill
                                                              1 qt. green beans

                                                              4 Replies
                                                              1. re: JungMann

                                                                JM, do you simmer everything but dill and beans and then pour over the veg or do you cook the beans at all?

                                                                1. re: GretchenS

                                                                  I put the dill and green beans in the jar but heat up everything else. Pouring the boiling hot brine over the beans and letting them sit before refrigerating is enough to soften the green beans while leaving them with some snap.

                                                                2. re: JungMann

                                                                  I am definitely going to try this recipe over the weekend

                                                                3. Dill Garden Pickles from Fine Cooking, July 2014 issue. I have been wanting to make these since I first saw the recipe. I am on a business trip in CA but staying at a suite hotel with a full kitchen so set off to the the farmers market yesterday and got dill, garlic, cukes, green beans, kohlrabi and okra and had a good time making pickles. You start by simmering vinegar, water and a lot of spices. While it cools, you prep your veggies and pack your jars. Then you top with lots of chopped dill and garlic and pour the cooled brine over. I found that at first all the spices, dill and garlic stayed on top of the veggies because they had no space to trickle down but after an hour on the counter the veggies had shrunk enough to allow everything to distribute. I shook the jars several times during their 2 hour counter cure period. I have not yet tasted them but the smell of the simmering brine was absolute heaven so I am sure the pickles will be too. Recipe linked here: http://www.finecooking.com/recipes/di... My colleagues were thrilled (and I think bemused) to be gifted with pickles this morning!

                                                                  3 Replies
                                                                  1. re: GretchenS

                                                                    Wow, those look beautiful. And it cracks me up that you made pickles in a hotel! A true DOTM pickler, you are!

                                                                    1. re: GretchenS

                                                                      OK here is my report on these pickles. The cuke spears, kohlrabi (especially the thinner slices) and the tiny baby okra were very good. The green beans and carrots were too raw for my tastes. I think pouring the hot brine on them, as in JungMann's recipe, would work, and then add the other veggies as the brine cools. I think for me, less celery seed and more garlic and salt would work better. But I am glad I followed the recipe exactly my first time out.

                                                                      1. re: GretchenS

                                                                        Further report -- a week later these are oh so much better, the flavors have melded and the textures have improved. Funny, my initial reaction was not enough salt and now they border on too salty although they are fine. This really is a learning experience for me.

                                                                    2. I made this recipe this afternoon. I have a question that maybe someone can answer...Can all pickles be made as refrigerator pickles?

                                                                      I liked the addition on cardamom pods to this golden beet recipe. I will update in a couple of weeks or so when the beets are ready to eat.


                                                                      10 Replies
                                                                      1. re: pagesinthesun

                                                                        OK I am no pickle expert so anyone who is should feel free to correct me. My understanding is that traditional pickles rely on fermentation of bacteria on their skins to make them pickles, and are generally "canned" or processed in a hot water bath to preserve them. Refrigerator or quick pickles rely on vinegar to pickle them and are not hot water processed but just chilled. Traditional pickles last longer because they have been hot water processed (aka, "canned"). Upthread I posted links to 2 Fine Cooking articles that talk about the 2 kinds of pickles.

                                                                        1. re: GretchenS

                                                                          Thank you, Gretchen. I'll take a look at the articles. I mostly want to make sure I'm being safe. Although, I'm usually the only one who eats my pickles!

                                                                        2. re: pagesinthesun

                                                                          Refrigerator or quick pickles are usually made with vinegar. Refrigeration slows down the activity of the bacteria required for fermentation so lacto-fermented pickles will take longer to sour in the refrigerator than at room temperature. That is not to say you cannot ferment pickles in the bottom of your fridge; it will just take far longer.

                                                                          Both fermented and vinegar-based pickles can be processed in a hot water bath or pressure canner to render them shelf-stable.

                                                                            1. re: JungMann

                                                                              So, I can take a vinegar brined pickle recipe that calls for processing and just refrigerate them tightly sealed? They'll be vinegar-y pickles (and safe), just not fermented? Do I have this right?

                                                                              Thanks for the info!

                                                                              1. re: pagesinthesun

                                                                                Pickles made with vinegar aren't fermented, they're pickled. Lacto fermented pickles are made with salt.

                                                                                1. re: pagesinthesun

                                                                                  I would say yes, but.... Vinegar brined pickles that are not processed only last a couple of weeks.

                                                                                  1. re: GretchenS

                                                                                    I've kept some (not cucumbers, but other veggies--sugar snap peas for one) for months, in the fridge. So if they go bad, will they just get obviously aesthetically unpleasing--bad taste, mushy, moldy--or am I risking making somebody sick with pickled vegetables that look fine but have gone toxic?

                                                                                    1. re: MsMaryMc

                                                                                      honestly I have no idea, but the recipes I have seen all give a range of 2 or 3 weeks -- don't know if it is safety or just tastiness

                                                                                    2. re: GretchenS

                                                                                      I've kept my quick pickled cukes with garlic and chiles fine for over a month. many times over the years.

                                                                              2. Well, I set out to make this recipe: http://smittenkitchen.com/blog/2009/0...

                                                                                but my sugar snap peas were no longer. Think I waited a day too long.

                                                                                So, green beans, cucumber, and carrots had to stand in. I put them in the fridge last night and just checked on them; they smell amazing. The only flavorings are vinegar, lots of garlic, and some red pepper flakes. I threw in some celery seed too because why not.

                                                                                Looking forward to trying them soon.

                                                                                1. Made pickled eggplant with garlic, basil and hot pepper flakes. It gets covered in oil and has to age for about 3 days before eating.

                                                                                  1 Reply
                                                                                  1. re: panthera

                                                                                    Could you post a recipe or a link to one?!This sounds like something my sister's ex-MIL
                                                                                    made and she has been looking for a recipe. TIA

                                                                                  2. i made the David Lebovitz version of pickled turnips tonight: http://www.davidlebovitz.com/2012/09/... i added a half a thai bird chili.

                                                                                    and also an adapted version of Alton Brown's recipe for pickled beets: http://www.foodnetwork.com/recipes/al... i didn't have tarragon wine vinegar and i didn't want onion in the pickle, and i added some fresh sprigs of thyme.

                                                                                    can't wait to try them in a week or so!

                                                                                    5 Replies
                                                                                      1. re: mariacarmen

                                                                                        Beautiful! Can't wait to hear how you like them.

                                                                                        1. re: L.Nightshade

                                                                                          thanks! I adored the beets! I like the turnips too, but the beets are really, really good.

                                                                                      2. Yesterday I picked up a copy of Saving the Season by Kevin West at library.
                                                                                        The book looks interesting-

                                                                                        1. Duh! I hadn't realized until recently that Joann carries canning jars and though they are pricier than some places they become cheaper when you use the 50% off coupons that you can print off their site, arrive in the mail and are in the Sunday paper. They even carry the "vintage" blue and green ones. Vinegars were purchased today so I should be all stocked up and ready to pickle some more things this weekend!

                                                                                          I'll be pickling hot cherry peppers for sure, I'll pick them tomorrow morning. These are awesome to stuff for apps.

                                                                                          We weren't crazy about the Cowboy Candy recipe I tried (too sweet, not hot enough,) so I think I'll pickle a few jars worth of jalapeno rings to have for nachos, tacos, etc.

                                                                                          Anyone have a good zucchini pickle recipe?

                                                                                          2 Replies
                                                                                          1. re: weezieduzzit

                                                                                            I like the Zuni Café zucchini pickle recipe. This recipe is on the internet so I hope it's the one I use

                                                                                            Our family loves zucchini relish but my DIL is the one who makes it. I like to put it one ham and cheese sandwiches.

                                                                                            1. re: weezieduzzit

                                                                                              I made these a couple weeks ago: http://www.101cookbooks.com/archives/...

                                                                                              But they're a quick pickle. Let them sit just overnight and my boyfriend ate them ALL within the next 24 hours. He said they were amazing, and he normally hates zucchini.

                                                                                            2. Last night I made the Chow recipe for pickled onions.

                                                                                              I thought it was odd to blanch the onions but I did it anyway. Anyone know the point of doing this?

                                                                                              Also, The recipe called for the juice of 4 oranges to make one cup and I was delighted to see one orange from my tree filled a cup easily. (Till I strained the cup. Then I needed another one)

                                                                                              I had half a Serrano pepper so I used that instead of jalapeño.

                                                                                              I'll report back in a few days about flavor. First impression is the brine is so cloudy it looks unappetizing. But the flavors sound good so I can't wait I crack these open!

                                                                                              3 Replies
                                                                                              1. re: iheartcooking

                                                                                                I don't know the reason for blanching but the Moosewood pickled red onions that I have been making and loving for years has you start by pouring a full kettle of boiling water over your thinly-sliced onions in a colander which amounts to the same thing. It seems to soften them slightly, not sure if it also makes them absorb more brine.

                                                                                                1. re: iheartcooking

                                                                                                  i think it's mostly to take some of the "bite" out of them.

                                                                                                  1. re: mariacarmen

                                                                                                    To report back, I think the initial blanching took out too much of the original funk the onions had, or perhaps the vinegar ratio is on the higher side, because mine are all vinegar with not much else in the way of flavor. Won't be bad as a condiment but next time I'll go easier on the vinegar. And I love vinegary things!

                                                                                                2. Google "torshi". This is a Persian method of pickling seasonal vegetables, not to preserve for a year in a jar, but to repose in the refrigerator until eaten. I see them in my Persian deli---turnips, carrots, peppers, etc. are there.

                                                                                                  1 Reply
                                                                                                  1. re: Querencia

                                                                                                    This is interesting. Do you have a specific recipe? Do you mix all the veg together or just do one veg at a time?

                                                                                                  2. I've got these cucumbers brining in a cool downstairs right now. They are ready to eat in a week to ten days. An ex-chowhound shared the recipe with me, and I've been making batches of them for the last year and a half or so. Big batch this time, with lots of garlic and chile flakes. This should last us a while.

                                                                                                    3 Replies
                                                                                                    1. re: L.Nightshade

                                                                                                      Those look so good! Thanks for the link.

                                                                                                      1. re: L.Nightshade

                                                                                                        Food in Jars is one of my most used cookbooks-

                                                                                                        1. re: jpr54_1

                                                                                                          This statement just led me to purchasing this cookbook...where am I? What cookbooks have you recently bought thread???

                                                                                                      2. Ok I have another 2 cents to put in, even though I am unlikely to pickle anything this month: pickled rhubarb. I don't have a recipe but a small plates place served it with their charcuterie and last weekend and I liked it so much I bought a jar. Thin, pink rhubarb in a tart and sweet brine some kind.

                                                                                                        4 Replies
                                                                                                        1. re: julesrules

                                                                                                          My rhubarb isn't ready yet, but that does sound great

                                                                                                          1. re: rasputina

                                                                                                            I have just one plant in my city backyard. I already harvested the big spring stalks for a crisp, now I have the thinner newer stalks and growth has slowed. So I am thinking I might just try a jar or two.. lots of recipes online actually for rhubarb fridge pickles such as this one:

                                                                                                            1. re: julesrules

                                                                                                              That looks like a good one, thanks for the link!

                                                                                                              1. re: julesrules

                                                                                                                This recipe for pickled rhubarb looks good too. She processes it but I see no reason why it couldn't be a simple refrigerator pickle, do you? It just would not last as long. http://www.seriouseats.com/recipes/20...

                                                                                                          2. do you use alum for making pickles?

                                                                                                            2 Replies
                                                                                                            1. re: jpr54_1

                                                                                                              I haven't used it, but I've noticed it mentioned in a few places, including the pickle article I posted above. Apparently it enhances crispness. Those pickles have been crispy enough for us, so I haven't considered it. I'd be curious to hear your experience if you've used it.

                                                                                                              1. re: L.Nightshade

                                                                                                                I have not used it-I also have seen it in other recipes.

                                                                                                            2. Yesterday I bought five pounds of sugar snap peas at the farmers' market--perfectly sweet and crisp and delicious. Today I put up fifteen 12-ounce jars of quick pickles--the peas, a spring of fresh tarragon, a little crushed red pepper, in a vinegar brine. They need a couple of weeks in the fridge before they're ready to eat. I'm counting it down.

                                                                                                              1 Reply
                                                                                                              1. Hotel Pickles, round two. Pickled carrots Moroccan-Style from Bon Appetit. http://www.bonappetit.com/recipe/pick...
                                                                                                                I am learning as I go along that depending on how you pack your veggies you need more or less brine -- not exactly earth-shattering but there you go. My mixed pickles last weekend were not packed all that densely I guess because I didn't have enough brine and had to make more. This weekend I got so many carrots into the jars that I had leftover brine (which made a yummy salad dressing with some olive oil). The carrots were from the farmers market and were wonderful, as was the brine, so I can hardly wait to try these. Forgot to bring my camera to work so will post the picture when I report on how they taste.

                                                                                                                6 Replies
                                                                                                                1. re: GretchenS

                                                                                                                  Tried one of these last night. Good but I can tell they will be even better in a few days. I did sort of an experiment on these. I split the brine -- half I sweetened with sugar (these were to give away) and half I sweetened with Splenda (for me). The Splenda brine was HORRIBLE -- luckily I had lots of extra unsweetened brine so I diluted it by about 2/3 and it tastes fine now. The thing is, I don't really like sugar so normally I use some pomegranate molasses or just leave out the sugar altogether but I had limited options on the road. Anyway, live and learn.

                                                                                                                  1. re: GretchenS

                                                                                                                    maybe try stevia next time? oh, you probably have that at home....

                                                                                                                    1. re: mariacarmen

                                                                                                                      Stevia tastes bad, too. For some reason it just doesn't work with vinegar. I'm having a hard time with the sweetness in a lot of these recipes, too. I WANT to be able to process them and have them be shelf stable but messing with the recipe means they have to go in the fridge....

                                                                                                                  2. re: GretchenS

                                                                                                                    I was lucky enough to have some of GretchenS's pickled carrots and they were marvelous! I am definitely going to make some.

                                                                                                                    and the regular pickles were super crispy and good too!

                                                                                                                    1. re: mariacarmen

                                                                                                                      oooh, so glad you liked them -- I never got any so will have to make another batch soon so I can try them. How was the sugar level? I believe I used the exact amount specified in your batch.

                                                                                                                  3. ok, not a veg, but I'm on a roll now - pickled eggs! I love them, so I made some this weekend, using this link:


                                                                                                                    she has a few different ideas, and some of these would work on veggies too - which is why i'm sharing it here. I did a riff on the jalapeno pickle she lists for my eggs, but also used beets because I love the pretty color they turn. can't wait to try them in a couple days.

                                                                                                                    ok, sorry for the digression....

                                                                                                                    3 Replies
                                                                                                                    1. re: mariacarmen

                                                                                                                      what a great idea! thanks for the digression and the link. pickled eggs would be great in a composed salad sort of thing in the hot weather, this is eggscellent food for thought. :)

                                                                                                                      1. re: mariacarmen

                                                                                                                        here's a pic of (among other things): my pickled eggs, beets, and turnips, and GretchenS' pickled Moroccan carrots and "regular" pickles (mixed in with some store-bought cornichons).

                                                                                                                        really loved the eggs, the beets, and Gretchen's carrots. the eggs will continue to get pinker (more of the yellow will become pink) as they sit in the brine.

                                                                                                                      2. I just made these Bread and Butter pickles, by Kevin West, of 'Saving the Season' (amazing book). They are incredible:


                                                                                                                        1 Reply
                                                                                                                        1. re: Tom P

                                                                                                                          I will save this recipe to make when my CSA cukes start rolling in. I guess since they are b & b pickles the sugar content is appropriate. I might consider decreasing by a little bit.

                                                                                                                        2. Thanks to this thread I finally got around to making sauerkraut.

                                                                                                                          3 Replies
                                                                                                                          1. re: ecclescake

                                                                                                                            YUM!! Do tell, have you tried it yet??

                                                                                                                            1. re: GretchenS

                                                                                                                              I've only just started it today, but I will start tasting it in about three days as that's apparently the minimum fermentation time for the flavour to start developing.

                                                                                                                              1. re: GretchenS

                                                                                                                                Ok, I tried it today. I'm not so keen on it but the preschoolers I tried it out on both ate it so it can't be too bad.

                                                                                                                                However with this result I'm not sure whether to let it ferment longer at room temperature or put it in the fridge now and eat it before it gets stronger.

                                                                                                                            2. Keep going with all the great pickling, but also please drop by here and nominate a dish for July:


                                                                                                                              1. I bought beautiful zucchini at the market this morning-
                                                                                                                                I amgoing to pickle them but I am not sure what recipe to use.
                                                                                                                                any suggestions?

                                                                                                                                2 Replies
                                                                                                                                1. re: jpr54_1

                                                                                                                                  I'm looking for a recipe for zucchini pickles too, all of a sudden this week my zucchini plants went crazy. We couldn't keep up so I froze 5 quart bags. I'm sure I'll have tons more in a day or two.

                                                                                                                                  1. re: jpr54_1

                                                                                                                                    I've made this pickle recipe with zucchini slices. I don't remember how I adjusted the sugar, but I'm certain I did. I always decrease the sugar in pickle recipes.


                                                                                                                                    I'm currently stock piling my chard stems and plan to make this when I can pack a jar full.

                                                                                                                                  2. This week I started my second batch of sauerkraut. First batch I started in late April when the cabbages from our CSA were starting to fill the back of my vegie drawer. Sauerkraut is an anaerobic process using beneficial bacteria that thrive in salt. Aside from pure deliciousness, it's a great way to add good bios.

                                                                                                                                    Using the 1mm disc on my food processor, I sliced up a Napa cabbage along with 2 more, then some carrots, Daikon, some fresh dill, put it all in a great big shallow bowl with a handful of kosher salt. Mixed it up, tasted and let it sit for a couple of hours. Then I piled it into an old fashioned ceramic crock, shoved it down tight so the liquid came up, piled plates on top and shoved some more. Remember this is an anaerobic process, so very important to keep the vegies immersed. I cleaned a rock and put it on top. Spooned off the scum that rose from time to time.

                                                                                                                                    At first kept it on the kitchen counter, but we had a hot spell and I put it in the cellar. Optimal temperature for this process is about 60F.

                                                                                                                                    Doneness is a matter of taste. I took some out to eat at about 2 weeks and it was great. Then I cut up another cabbage, threw in some caraway seeds, mixed it with the rest and let the re-combined sauerkraut sit for another month. That batch was even better, and some people like it at 6 months.

                                                                                                                                    This week's batch is only cabbage and carrots, lots of carrots, with some caraway seed and a few cayenne peppers scattered around. We'll see...

                                                                                                                                    2 Replies
                                                                                                                                    1. re: Kayde

                                                                                                                                      We have a thread on lactic acid fermentation if your interested that has been going for 2 years I think now? I'm waiting to start a new batch of sauerkraut in fall once I harvest cabbages.

                                                                                                                                      1. re: rasputina

                                                                                                                                        Thanks, and I'll look for that thread now. I've been struck by how easy and safe this process is. Great pickled vegies with so little effort. Forgot to mention in the post above, but my fermentation is also in the dark.

                                                                                                                                    2. there is today an update on FINALLY... a real, honest-to-Hashem method for making real lower east side SALT FERMENTED KOSHER DILL PICKLES, as directed by Moe, a 90+ year old former


                                                                                                                                      1. Made quick-pickled zucchini again, this time just winging it. They are pictured on the right side of the plate.

                                                                                                                                        I put thinly sliced zucchini in a bath of equal parts white, red wine, and apple cider vinegar with a splash of water. Tossed in garlic, celery seed, mustard, sugar, pepper, and salt. Stuck them in the fridge for about 6 hours.

                                                                                                                                        The boyfriend is obsessed with these.

                                                                                                                                        4 Replies
                                                                                                                                        1. re: nothingswrong

                                                                                                                                          Gorgeous! Glad you posted your entire plate; I love seeing how the pickles are being used with other food.

                                                                                                                                          1. re: nothingswrong

                                                                                                                                            What a lovely plate, nothingswrong! Is this an app or a whole meal? Either way, Wow!

                                                                                                                                            1. re: pagesinthesun

                                                                                                                                              Thanks! It was the whole meal last night. I felt like tomato bruschetta for dinner but knew it wouldn't be enough for my man. I went to grill some meat and was reminded of my mother's leftover Christmas tenderloin sandwiches--just sliced beef eaten cold/room temp open-faced on white bread with BBQ sauce, horseradish, or roasted peppers. So I ended up making a few extra toppings and called it a night. The boyfriend and I loved it.

                                                                                                                                              I could eat like that every night! So many possibilities and all the food groups are covered :)

                                                                                                                                          2. Today I'm pickling hot cherry peppers, which are something we just can never have enough of around the house. The second a jar of them is opened they are inhaled if there isn't a plan for them. The idea is to have enough to make up for the times when there is no self control. :) They're awesome to drain and stuff with cheese and herbs or cheese and nuts for antipasto plates, apps, or just for afternoon nibbles.

                                                                                                                                            And since my garden is producing peppers that are really freaking hot this year (what we're going to do when the ghost peppers are ripe I'm not sure....) I'm also going to pickle a few jars of fresno peppers. I think I will do some in rings and some whole- as one would jalapenos.

                                                                                                                                            1. Back in my own kitchen I went on a pickle rampage today. L-R:

                                                                                                                                              Moroccan Pickled Carrots, linked by me upthread, with some adjustments: used a bit of pomegranate molasses for sweetening, add some caraway seeds since those often go in harissa (would have added harissa but I am unaccountably out), added more garlic.

                                                                                                                                              Pickled Snap Peas, recipe linked by nothingswrong upthread. These were little just-picked snap peas from my farm stand. I added some lemon peel and thyme sprigs and omitted the sugar.

                                                                                                                                              Pickled Radishes from David Leibovitz, linked upthread. Wish I had taken a pic before the vinegar leeched the red out, they were SO pretty!

                                                                                                                                              Dilled Armenian Cukes, from Fine Cooking garden pickles recipe I linked to upthread but with a bunch of changes: put dill in in giant sprigs instead of chopped since I didn't like the "furriness" of the chopped dill, added lots more garlic, subbed dill seed for the celery seed and caraway because I wanted them dillier, also upped the proportion of vinegar.

                                                                                                                                              15 Replies
                                                                                                                                              1. re: GretchenS

                                                                                                                                                Beautiful and ambitious! Thank you for sharing.

                                                                                                                                                1. re: GretchenS

                                                                                                                                                  Very cool, Gretchen! They all look lovely. Please report back when you try them, and I'd love to see how you'll serve each of them.

                                                                                                                                                  I had no idea the radish vinegar would turn red. Interesting.

                                                                                                                                                  1. re: nothingswrong

                                                                                                                                                    I know, huh? White vinegar + red radishes = pink brine and bleached-looking radishes. Live and learn. Will give full report on how they taste, probably next weekeend.

                                                                                                                                                    1. re: GretchenS

                                                                                                                                                      Those pretty dark-red carrots, the ones that look like orange and red flowers when you slice them...same thing. The carrots didn't look so bleached, but the brine and everything else in the jar was tinted pink. I learned that one last year.

                                                                                                                                                  2. re: GretchenS

                                                                                                                                                    Gorgeous, GS! following in your footsteps, i made some of your Moroccan pickled carrots, with green beans thrown in, too! we'll see how they came out tomorrow. i used these beautiful multi-colored carrots from trader joe's - love the purple ones with their bright yellow insides.

                                                                                                                                                    then i put another batch of green beans into a leftover spicy brine from some farmers' market pickles i purchased a few weeks ago, and added garlic and fresh dill, plus a little of the leftover coriander and cumin seeds. we'll see how that turns out.

                                                                                                                                                    1. re: mariacarmen

                                                                                                                                                      Those carrots are gorgeous! I want to try this recipe soon.

                                                                                                                                                      1. re: nothingswrong

                                                                                                                                                        it's good! I tasted the carrots this morning. I think next time I might try GS' trick of using pomegranate syrup instead of the sugar - I found them just a titch sweet for my taste, but still really good.

                                                                                                                                                        I especially liked the dilled green beans, tho. using whole fresh dill really make a difference.

                                                                                                                                                    2. re: GretchenS

                                                                                                                                                      My mom's friend taught us a very simple radish salad recipe that is somewhat like a quick pickle, but it has some oil in it (basically just radishes, S&P, oil and vinegar allowed to sit in the fridge a couple of hours). The radishes turn a really pretty pink that way, no leaching.

                                                                                                                                                      1. re: GretchenS

                                                                                                                                                        Only one day in and I know they will get better but the snap peas and the radishes are already pretty tasty!

                                                                                                                                                        1. re: GretchenS

                                                                                                                                                          OK, another report 6 days after pickling. I served them with a lazy Friday night dinner of "tapas" aka, things on toast -- in this case, goat cheese + really ripe grape tomatoes, prosciutto, and melted havarti. The pickled sugar snap peas are a knockout -- I like them better than any other sugar snap pea prep I have ever had. Would make no changes to what I did but neglected to report that I poured a full kettle of boiling water over them in the strainer to barely blanch them before pickling. The radishes were also excellent, despite the simplicity of the recipe -- good texture, very nice taste. I can see keeping these around all the time. The carrots were fine but in no way "Moroccan". The lack of sugar suits me fine but they need a *lot* more spices (and I used the amount designated for a quart even though I was only making 1.5 pint) plus a good shot of harissa.

                                                                                                                                                          1. re: GretchenS

                                                                                                                                                            OK this batch of dilled cukes (a week in) is EXACTLY what I want in a dill pickle -- very dill-y, very garlicky, a bit hot, super crispy (as Armenian cukes are). SO good. It worked perfectly with a small pastrami sandwich, off-setting the rich meat. I am really having fun with this!

                                                                                                                                                            1. re: GretchenS

                                                                                                                                                              Back to report that on Day 9 both the sugar snaps and the radishes just keep getting better. They were on a platter with chicken liver mousse and soft goat cheese and worked really well. So glad I made a second batch of the sugar snaps this past weekend while they are still local and small!

                                                                                                                                                              JungMann, I wanted you to know that even though the David Lebovitz recipe is very simple, the radishes do develop a very satisfying and delicious funk a week in. Really addictive.

                                                                                                                                                              1. re: GretchenS

                                                                                                                                                                Gretchen, I made the David Lebovitz recipe and yup, they're great after about a week in the brine.

                                                                                                                                                              2. re: GretchenS

                                                                                                                                                                ... and 3 weeks later, the sugar snaps, radishes and carrots remain delicious. They are not improving anymore but also are not deteriorating. Served them to friends -- who snarfed them down -- with a cheese plate, with which they worked beautifully.

                                                                                                                                                              3. Does anyone have a pickled radish recipe they love? I have a glut of French breakfast radishes and recall having made sweet and spiced pickles with them in the past. Most of the recipes I've seen online, however, look like the David Lebovitz recipe with minimal seasoning.

                                                                                                                                                                1. I've been overrun with radishes so I put up some escabeche today with some hot peppers from my garden. I also started a batch of lactic acid fermented dill pickles.

                                                                                                                                                                  1 Reply
                                                                                                                                                                  1. re: rasputina

                                                                                                                                                                    So the escabeche was tasted today and it came out good, I found some spring onions at the Mexican market yesterday and added them, but they'll need more time.

                                                                                                                                                                    I did some lacto fermented dill pickles from my garden this month too and they're currently at about half sour stage

                                                                                                                                                                  2. I've got several pickles going tonight, sides for a dumpling dinner we're doing tomorrow night.
                                                                                                                                                                    Black radish and red onion pickles.
                                                                                                                                                                    Turnip and kombu pickles
                                                                                                                                                                    Dandelion green pickles. Wow, this huge bunch of greens cooked down to less than half a cup.
                                                                                                                                                                    All of the aforementioned pickles required pressure under weights, a technique with which I was unfamiliar. I layered them in glass dishes and put small plates on top, weighed them with jars of beans and tomatoes.
                                                                                                                                                                    The long beans were heavily salted, then rinsed and tosses with soy sauce, ginger, garlic, and brown sugar. It's wonderful how salt will cook a vegetable, much like how lime juice will cook a fish.
                                                                                                                                                                    All dishes are doing their due time in the refrigerator, so I won't know how they come out until tomorrow night. Fingers crossed.

                                                                                                                                                                    2 Replies
                                                                                                                                                                    1. re: L.Nightshade

                                                                                                                                                                      Really pretty, LN, can't wait to hear how they taste!

                                                                                                                                                                      1. re: L.Nightshade

                                                                                                                                                                        Wow! Can you tell me more about how you did the long beans? I'm dying to try this.

                                                                                                                                                                      2. I didn't mean for it to come to the end of the month before I got pickling, but life intervened, as it does sometimes. I would have loved to do some quick-pickled asparagus, but local asparagus is over, at least at the farmers' market.

                                                                                                                                                                        Anyway, I had contemplated a recipe for carrots with cumin and mint with garlic, but those were the only flavorings, and it called for white vinegar, so instead I used the Moroccan carrot recipe GretchenS linked but added mint sprigs, since it's so typical in Moroccan cuisine. I made the full amount of brine using half the sugar called for, but ended up needing only a bit more than half for my jar (I did add all the spices and aromatics called for to my smaller jar). Tasted today, after sitting for four days, and they're really good. The flavorings come through very well, and they're not overly sweet.

                                                                                                                                                                        Today, I also made a half recipe of an old favorite, Jean-Georges Vonderichten's saffron cucumber pickles, which I can start digging into tomorrow. These get really nice flavor from the saffron and wine/wine vinegar combo. www.foodandwine.com/recipes/saffron-c...

                                                                                                                                                                        6 Replies
                                                                                                                                                                        1. re: Caitlin McGrath

                                                                                                                                                                          Thanks for the link -- did you use the full amount of sugar for those? Are they sweet? And I LOVE the idea for mint in the Moroccan carrot pickles, great call!
                                                                                                                                                                          Both jars look gorgeous!

                                                                                                                                                                          1. re: GretchenS

                                                                                                                                                                            I did use the full amount, and it gives a bit of sweetness to the brine that I find works well with cucumbers in balance with the salt and vinegar, but not too much (carrots are sweet on their own, so I didn't want to amplify that). If you dislike sweet, I'd say you might prefer them with half as much.

                                                                                                                                                                          2. re: Caitlin McGrath

                                                                                                                                                                            Just an update to show how much more saffron color the pickling liquid and the cucumbers take on after a few days. The flavor becomes more pronounced, too.

                                                                                                                                                                            1. re: Caitlin McGrath

                                                                                                                                                                              These have become Perpetual Pickles! I zipped through my first jars, and because I love having quick pickles around just for snacking on (tasty, convenient, healthful), I decided to reuse the brine for both. Sliced up more cucumber and carrots and poured the (unheated) brine and its spices (minus the done-for mint sprigs) over them in the jars and let them do their thing in the fridge. I think I'll keep it up until they stop taking on flavor, but right now they're as good as the first time around.

                                                                                                                                                                              1. re: jpr54_1

                                                                                                                                                                                I have been using quarttro stagioni jars
                                                                                                                                                                                they are a little more expensive but their shapes are nice

                                                                                                                                                                              2. Just an FYI that the DOTM thread for July is now up here:

                                                                                                                                                                                Please continue to post your pickles in this thread! It's a great resource. And do come back to share your results if you have started a pickle that needs more time until it's ready to eat!

                                                                                                                                                                                1. I've been making Sriracha and Red Pepper Refrigerator Pickles almost every week for the last month. It took me a few tries to get the vinegar/water/sugar balance right but my husband now likes these even more than the restaurant version that inspired them. Recipe is here: http://www.chiceats.com/2014/08/srira...