How to Pickle Everything From Cucumbers and Carrots to Peppers and Plums
:max_bytes(150000):strip_icc():format(jpeg)/pickled-carrots-FT-RECIPE0422-8bb0d85e47774387942d024ded91b8f7.jpg)
The world of salty cucumbers is much more extensive than this main bank from dill in your refrigerator. In addition to these beloved cucumbers, Marinov is an amazing way to enjoy all kinds of vegetables – and even some fruits! Fast disassembly does not require much time, effort, equipment or experience, and the payment is large. Spend a few minutes cutting products and mixing brine and voila! You will have a delicious seasoning to take salads, sandwiches, dumps and many other dishes for delicious new heights. From carrots to cauliflower and blackberry to beets, get your mason banks and look at our collection of brine recipes.
Dill salted cucumbers
Julia Hartbek
An incredibly simple Bobby Fly recipe gives exactly what you want in this classic marinale: the perfect balance of garlic and dill with intense crunch.
Pickled pepper
Victor Protasio / Food Style from Chelsea Zimmer / Claire supporting style is filled
Thinly cut and pickled a sweet mini -pepper in a simple solution of white wine vinegar, sugar, salt and water. Pepper retain their brilliant colors to decorate any table.
Pickled ramps
Ramchana for disruptions is an amazing way to extend your fleeting season – they can be cut and added to the salad, pasta or pesto, or shown on a dish of cheese and meat bone.
Amba (pickled mango sauce)
In a bizarre pickled pickled sauce, Lucy Simon uses immature green mangoes, white vinegar and spices, such as a fenior, caraway seeds and a tart sumak for a universal seasoning, which is quickly united in a blender.
Fast pickled pearl onion
Matt Taylor Gross / Food Style from Barrett Washburn
The pickled pearl bow of Thomas Keller requires only an hour in the brine of red wine. Mustard seeds, coriander seeds and black pepper give a great taste that makes this sharp onion well suitable for accompanying rich fried meat.
Pickled carrots
With a delicate base with champagne vinegar and a reasonable amount of grated galapeno, ginger and garlic, these pickled pieces of carrots add a small blow and a crunch to any dish to which you add them.
Danmuji (golden radish and beets)
Jennifer Boss / Style of food from Chelsea Zimmer / Style supports from Christina Kili
Dunmuji, a sweet yellow brine radish, is usually served in Korean-Chinese cuisine. The chef Sanny Lee refuses the usual stages of drying and fermentation to deliver a fast, stained with turmeric with notes of ginger and black pepper.
Pickled red onion
Matt Taylor Gross / Food Style from Barrett Washburn
These quick saturated purple leaves, due to cloves, spiritual first, bay leaf, black pepper and yellow mustard are ideal for the delivery of sweet smell to all types of dishes.
Resourceful
The marinated delicately chopped vegetables with rice vinegar for Namas, the ritual from the Japanese monastery. Shinobu Namae illuminates this version with flower, sweet, sour juice to Euzu.
Refrigerator pickled pepper
Use any combination of hot and sweet pepper that you would like for this funny, simple recipe. First, laying the slices of pepper in a jar, and then pouring a hot brine on pickled marinated, you only use fluid enough to immerse slices, and ultimately a bank packaged on the edge with delicious pickled peppers.
Lemon-oika, salty cucumbers
Lemon zest and fresh oregano add bright, earthy notes to this Harlixy pickled bamia. The bursting begins with a vinegar of white wine for a delicate smell.
Skrya pickled beets
The chef is a leader of Marta Wiggins from the cafe, salted cucumbers with warm spices, such as cinnamon, fragrant pepper and cloves, as well as bay leaf and black pepper, die out of the cafe. Make a batch – this is an ideal cocktail appetizer.
Sharp dill fast salty cucumbers
For these salty cucumbers who have chosen their adventures, you can use any combination of vegetables and hot chili that you would like. The recipe makes enough brine to fill in two 1 quarter banks.
Pickled robbery spaghetti
Essays with a classic combination of rosemary and thyme, as well as a little garlic and fruits of freesho chili, piquant strands from a quick, glued spaghetti-outskirts retain their pleasant crunch, making them equally remarkable on a cheese board or as a sandwich.
Bloody Mary – Green beans
Fantastic bloody Maria Justin Chappla is made of tomato juice, vinegar, horseradish, pepper and garlic. Green beans themselves are tasty, but especially tasty, served with real bloody Mary.
Traditional cabbage of kimchi
Instead of being scattered in vinegar, kimchi from salt, which creates lactic acid in a process called lactic reformation. The classic recipe Marja and Jean-Georges Vongerichten includes cabbage, ginger and garlic, which was fermented for three full days.
Colored cabbage salted cucumbers
The Philadelphia chef Michael Solomonov Color Cabbage reflects his approach in the kitchen with zero waste. Since he uses flowers for other dishes, this recipe uses only cauliflower hearts, as well as celery and carrots. Let the vegetables during the night in the refrigerator before serving.
Spicy and pickled blackberry
© Francis Yanish
Steven Satterfield cake, aromatic blackberry is clogged at the basis of red vinegar wine seasoned with black pepper, mental transition, juniper berries, fresh ginger and bay leaf. They make a magnificent addition to salads.
Clear pickled vegetables
The chief -man Adam Perry Lang combines cauliflower, carrots, fennel lamp, red pepper, tsukkini and yellow wax beans for his festive mixture of pickled vegetables. Dried guadillo chili give a hint of spices.
Sweet cauliflower and carrot salty cucumbers
Heat -wise sweet salty cucumbers chef Naomi Prezhain are marinated in a mixture of white balsamic and white wine vinegar, as well as an unexpected ingredient: Cointreau. The recipe requires a cup of half sugar, but do not hesitate to prepare it for honey, as you sometimes did it.
Sweet sweet cucumbers
If you are a fan of standard sweet cucumbers, this recipe is for you. This requires only 15 minutes of preparation – we like to use Kirby, Persian or English Cucumbers here.
Sweet and spicy pickled bamia
© Emily Farris
Hhalapeno, pickled picants (aka ppapsadews) and dry red chili add a surge of heat to these bamia cucumbers, which is balanced by a fair amount of sugar in apple vinegar.
Pikliz (Haitean acute pickled cabbage)
© Jose Mandajan
For this main Haitian seasoning, a mixture of bright carrots, cabbage and onions lifts a purple shade after the daytime soaking in vinegar, lime and hot chili. The taste will deepen the longer it marchs, and the vegetables will remain a clear bite.
Republic Kimchi
© John Kermnik
Republic of the chef Andrea Revaring Kimchi refuses the flakes of red chili, instead using only one sowed serrano pepper for a simple hint of heat. Kimchi enzymes only a couple of days, giving less sour pickling, which emphasizes the taste of the vegetable.
Sweet salty cucumbers
Instead of cutting them into slices or spears, the cooking teacher of Tara Stevens uses a vegetable piler to shave her carrots in elegant ribbons. The recipe just depends on vinegar with sherry, salt, sugar and a small amount of chili for aroma.
Sharp quick cleaning
It takes only 15 minutes and a handful of ingredients to make these piquant pickled radishes, which are excellent foil for rich dishes, such as paste or players.
Salted salty pickled plums
The Minh Phan chef contains fresh plums in a salt-sour-spicy brine to get closer to the aromas of Lee Hing Mui-salt sweet dried plums, which are a popular snack in China and Hawaii.
Superflow salt cucumbers
David Chang uses only a teaspoon of salt and sugar for these bright, crispy salty cucumbers who are ready in just half an hour
Bread zucchini salted cucumbers
When your garden simply does not leave, and you made all the bread from Tsukkini you can handle, refer to this simple recipe. Salted cucumbers get a shiny yellow color from adding turmeric to brine.
Sidr-Inashnik, sliding beets
If you are looking for a solid recipe for a simple, piquant pickled beetroot, this one from the chef of James Berd John Kerrens will help. Let them stand at room temperature for four hours or refrigerate during the night before serving.
Pickled garden vegetables
In this crisp mixture of carrots, radish and cucumbers there are no spices; Instead, broth with spoilage mushrooms is added to brine based on vinegar based on a cider for zemlyast depth of taste.
Hot pickled bamia
Made with nine dried red chili plus three fresh halapeno, these spicy pickled cucumbers bring heat. Feel free to add dried chili flakes to aggravate the fiery factor.
Pickled farm tomatoes with halapeno
These are salty cucumbers, when summer tomato generosity is in full swing, tomato juices are mixed with rice vinegar, ginger, garlic, a shade of brown sugar and a whole many spices for saturated taste with crisp bread. Sowing halapeno retains the level of heat relatively soft.
Marinated Jerusalem Artichox
Also called Sunchokes, these pickled artichokes from Jerusalem from the chef Jean-Jorge Wongerichten-gangstone in champagne, filled with warm spices, such as cardamom, cloves and star anis. Use mandolin to subtly chop vegetables.
Taiwanese sesame cucumbers
We are ready to eat in just 25 minutes, quickly stuck cucumbers Joan Chang thrown into a fragrant mixture of fried sesame oil and rice vinegar.
Pickled Shalot
The chef is a haw man acheon males -salot -salot requires only four ingredients and 10 minutes for cooking. They can be hidden in the refrigerator for up to two weeks and make a particularly tasty addition to salads and sandwiches.