|Name:||Fast Pickles||Contributor:||Lisa Karst, Martin Golding|
|Description:||Thoughts on fast pickles||Posted:||2006-10-27|
|Key words:||pickle||Category:||Side Dishes|
|Ingredients:||From a Primer for Pickles, a Reader for Relish:
2 qt distilled white vinegar
salt to taste
sugar (1 c for sour, 4-6 c for sweet or fruit)
in a muslin bag:
1.5 tsp allspice
1.5 tsp cloves
1/2 stick cinnamon
1/2 piece mace or 1/4 tsp ground
(other pickling spices to taste)
|Preparation:||Boil for 15 minutes. Cool covered and set aside for 2 weeks or more
before removing spices. Store in glass or ceramic.
Pick cucs of medium size, slice or split. Wash. Soak overnight in
brine of 1/2 c. pickling salt to 4 q. water. Drain and rinse. Bring
spiced vinegar to a boil, pour over pickles. Seal and store in
refrigerator. Ready in a week or two.
Martin Golding adds:
I slice thinly with a mandoline (say 1/16"-18", nearer 1/16 for garlic,
thicker for cucumber). Spread out and salt heavily, toss and let sit
for 15-30 minutes to soften and start pulling the water out. Drain,
maybe wring cucumbers out in a towel, add vinegar and/or citrus juice
diluted with water to taste, spices to taste, sweeten lightly to taste.
(I use lots of black pepper, occasionally garlic, sometimes a heap of
crushed mustard seeds). It's very hands-on, taste and toss.
You could make a couple of quarts of the seasoned vinegar,
then whip up fresh pickles in a few moments of spare time while making
the rest of dinner. I must try that.
|Notes:||By varying the amount of sugar in this recipe, you can make quick
sweet or sour pickles or pickled vegetables and fruits at any time.
This vinegar will keep well for a long time, if properly stored. The
virtue of this Basic Spiced Vinegar is that it has been aged before
using; thus, when poured over the food to be pickled, it will yield a
product ready to be eaten soon. Quick-pickled products should be kept
in the refrigerator.