Tag Archives: pickles

Pickles, Salsas, and Miscellaneous

Pickled Beets

We grew up on beets from the garden in the summer and pickled beets in the winter. Mom’s canning cellar always had an array of Mason jars stuffed with rich, red beetroot.

This particular recipe is for quick refrigerator pickled beets. A sliver of cinnamon bark and few cloves can also be added to the pickling liquid for spiced pickled beets.

Ingredients for Pickled Beets

  • 1/2 cup vinegar
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 tsp salt
  • 1/8 tsp pepper
  • 2 cups thinly sliced cooked beets

Combine vinegar, water, sugar, salt and pepper. Boil for 2 minutes. Place in a glass bowl with beets and let cool to room temperature. Cover and refrigerate 12 hours.

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Appetizers, Pickles, Salsas, and Miscellaneous

Pickled Mushrooms

  • 1 cup red wine vinegar
  • 2 whole cloves
  • 1/2 cup cold water
  • 5 whole black peppercorns
  • 1/2 bay leaf
  • 2 t salt
  • 2 cloves garlic, bruised
  • 1 lb. small white mushrooms
  • 1 T oil

In a pot combine vinegar, spices and garlic. Add mushrooms and simmer 10 minutes. remove garlic and place the mushrooms and liquid into a 1-quart container. Slowly pour in oil. Secure with plastic wrap and cover. Marinate, refrigerated, 1 week.

Pickles, Salsas, and Miscellaneous

Garlic or Shallot Pickles

Easy refrigerator garlic or shallot pickles can keep in the fridge for up to one month.

Ingredients for Garlic or Shallot Pickles

  • 3 cups large garlic cloves or shallots
  • 1-1/3 cup white vinegar
  • 1/2 tsp salt
  • 1/2 cup sugar

Preparation of Garlic or Shallot Pickles

Peel garlic or shallots. Cut big ones in half. Mix vinegar, sugar and salt. Boil. Drop in the garlic/shallots. Cook over high heat for 1 minutes. Cool. Store in tightly sealed container in fridge. Can keep up to one month.

If desired, pickling spices such as mustard seed, celery seed, and red pepper flakes may be added to brine.

Garlic

Appetizers

Gefilte Fish

Gefilte fish is poached minced fish appetizer popular on Jewish holidays but also eaten year-round.

Gert Cohen’s Gefilte Fish

  • 4 lbs. fish fillets
  • head and skin of fish
  • 5 onions
  • 4 t salt
  • 1-1/2 t pepper
  • 1 t sugar
  • 2 beaten eggs
  • 5-1/2 cups water
  • 3 T cracker meal
  • 2 sliced carrots

Grind fish and onion together. Place in wooden bowl. Add 2 t salt, 3/4 t pepper, sugar, eggs, 1/2 cup water and cracker meal. Chop well. Place head and skin of fish in pot. Add rest of onion, carrots, water, salt and pepper. Boil.

Shape chopped fish into 2″ balls. Drop into boiling broth. Cover and cook 1-1/2 hours. Remove fish balls. Strain and chill stock until jellied. Serve gefilte fish balls and jelly with horseradish.

Vegetarian Gefilte Fish

3 medium potatoes, peeled
2 medium onions, finely chopped
vegetable oil for frying
1 large eggplant
2 cloves garlic, minced/crushed
2 T chopped fresh parsley
sea salt
freshly ground black pepper
paprika
matzo meal as required

Get the preparation instructions for vegetarian version of Gefilte Fish from http://www.jewishfood-list.com/recipes/fish/gfish/gfishveg01.html

 

Pickles, Salsas, and Miscellaneous

Green Bean Mustard Pickles

Mom always preserved jars of tangy and savory green bean mustard pickles when the beans were being harvested in great quantities from our garden. They make a fabulous condiment and side dish, a way to bring garden beans onto the table when fresh beans aren’t available.

Ingredients for Green Bean Mustard Pickles

  • 5 lbs. green beans
  • 1 cup flour
  • 2-1/2 lbs. brown sugar
  • 1 cup dry mustard
  • 2 tbsp celery seed
  • 2 tbsp turmeric powder
  • 1 t salt
  • pinch garlic powder
  • 3 pints vinegar

Preparing Green Bean Mustard Pickles

Wash and cut beans into small pieces. Cook in salted water 20 minutes. Mix flour, brown sugar, mustard, celery seed, turmeric, salt, and garlic powder. Add vinegar and blend till smooth. Boil 5 minutes. Add beans and bring to boil. Bottle at once in hot sterile jars.

Our House
Our House by Rayna, 2008
Pickles, Salsas, and Miscellaneous

Ukrainian Dill Pickles

  • Small cucumbers
  • Fresh Dill
  • Garlic
  • 20 c. water & 1 c. salt (not iodized)
  • 1 t. pickling spice per jar

Wash and pack cucumbers into sterilized jars, vertically. Put a sprig of dill amongst them and add a couple of cloves of garlic to each jar. Bring water and salt to boil and add pickling spice; while still boiling pour over packed cucumbers in jars, filling to brim. Seal tight. Ready for use in about 3 weeks.