People with bad arthritis should avoid pickles as it can trigger outbreaks
Asian Style Pickled Vegetables
This was given to me by a Chinese friend's Mother in the 1970's and I have used it ever since, particularly at the holidays when more rich foods are served.
you will need: The size of the chunks is up to you but everything must be the same size
1 Spanish or brown onion chopped
3 large carrots chopped
1 x 2 inch piece fresh ginger root chopped
3 ribs celery chopped at an angle
1 cup sweet rice wine vinegar or cider vinegar..(do not use balsamic or dark malt)
1/4 cup filtered water
1 tbsp. sugar
mix everything together in a glass bowl, well until the sugar is dissolved.
place in non-reactive ( no metal) seal able jars and place in fridge for 3 days..serve with anything leave the ginger in the mix, it is edible (but can be very strong in heat and flavor)
* addition you may also add 1/4 cup sake or dry sherry
Dill pickled cucumber
4 large American Cucumbers peeled and seeds removed, sliced very thin
OR
2 Hot House English Cucumbers sliced very thin
you will need 3 cups sliced cucumbers
Place the sliced cucumber in a colander, over a large bowl and sprinkle with sea salt and leave for 1 hour.
Rinse off the salt, and throw out the excess water that has been rendered out.
Place the cucumbers in a deep bowl and cover with cider vinegar( or wine/malt/ sweet rise wine vinegar), add cracked black pepper and 3 tbsp finely chopped dill, mix well and allow to marinate for 2 hours at room temp.
Either bottle or serve .
keeps for 1 month in cold dark place or fridge..do not sterilize this or you will cook the already softened vegetable.
* Variation...instead of vinegar use sour cream and allow to marinate 2 hours in fridge before serving, this will keep 4 days in fridge. This is very good with poached or grilled salmon
Royal British Navy Pickled Onions
This was taught to me by Sir (now Lord) Donald Gosling in 1976 when I worked on his yacht "Brave Goose", anchored in the port of Juan les Pins, Antibes, France.
This was/is a firm favorite served on Naval ships with the Sunday roast, and I served it to the then Admiral of the Fleet many times when he visited Brave Goose, in the South of France.
2 Spanish or brown onions sliced thin
1/2 cup Malt vinegar
Salt & pepper
2 tbsp dark brown sugar
in a bowl place the onions and cover with malt vinegar.
Add salt & pepper
And top with the brown sugar
serve at once
particularly good with roast beef and lamb.
Pickled Red Cabbage
A North of England favorite..hard to give amounts it all depends on the size of your red cabbage.
1 medium red cabbage, core removed and finely sliced ( slice by hand not by mandolin as it is not to be thin like slaw cabbage)
sea salt & ground pepper
malt vinegar
Slice the cabbage and place in a colander over a bowl and sprinkle with salt, leave overnight.
The next morning rinse with running fresh water and drain for 1 hour
Place in a deep bowl and cover with malt vinegar ( or wine/cider vinegar), add pepper and serve or bottle
( keeps 1 month in fridge again do not sterilize this vegetable)
Beet & Horseradish Pickles, another North of England favorite
These are great for anyone suffering from nasal problems and also to spice up any meal
2 cups cooked beets ( 1 pound)
2 tbsp prepared horseradish ( not the creamed type)
pinch of salt
1 cup red wine vinegar, or malt/cider vinegar
1/2 cup brown sugar
Peel the beets and grate on coarse side of grater, place in a bowl.
Add the prepared horseradish, sugar and salt
Pour over vinegar and stir well to mix
serve immediately or bottle, keep for 1 month in fridge
*variation..add prepared wasabi in place of the horseradish
No comments:
Post a Comment