P.S. I went through the garden yesterday, and have tons of green beans, carrots and peppers that I want to pickle, just need a good recipe now!
Recipies & Cooking
Pickling Recipes
9/11/11 @ 9:13 AM
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Got this one years ago on LL and cant remember who posted it.
It works well with Northern, Herring and even to pickle eggs. It has the best flavor I've tasted.
Fillet and skin fish. If using northern there is no need to get out the bones, they will disolve.
Place fish into a brinae made of 1 cup pickling salt to 3 cups water. Soak for 48 hours in a glass jar or stone crock in fridge.
Pour of brine and soak for 48 hours in white vinegar.
Rinse lightly after 48 hours soak.
Mix: 2 Cups vinegar, 1 cup white wine or water, 1-1/4 cup white sugar, 2 Tablespoons of pickling spice.
Bring brine to a boil and simmer for 5 minutes. Cool liquid completely and add 5 onces od dry vermoth. Put fish into jars with alternating layers of onion. Pour brine over fish and let stand for 5 days before eating. Keep refrigerated.
This may seem like a long drawn out process, but the salt takes away the oilyness of the fish and the vinegar firms them up and keeps them from getting soft.
Pickled fish as follows: Fillet and skin fish, trim off mudline and red flesh. Cut into bite size chunks. Mix a brine at 3 cups water to 1/2 cup canning salt, cover fish, refrigerate 2 days, stir once or twice. Drain and rinse with cold water. Refrigerate and cover with white vinegar for two days, stir once or twice. Drain fish and pack in jars with sliced onions. Mix 2 cups vinegar, 2 cups sugar, 2 cups white port wine, 1 - 2 tablespoon pickling spice, simmer for 20 min, cool brine. Add 1 cup Port White Wine to each 2 cups of vinegar used in the mix and cover fish. Refrigerate and age 1 week then enjoy. Works well on whitefish, northern, walleye and any other pickleing fish. Add some halepenos to each jar for more flavor if that is to your liking.
Easy Refrigerator Pickles: 7 cups cucumbers, peeled and thinly sliced. 1 teasp salt, 2 cups white sugar, 1 cup diced red onion, 1 cup chopped bell pepper, 1 cup cider vinegar, 1 reas celery seed. 1. Mix the cucumbers and salt and let sit for one hour. Do not drain the mixture and follow by adding the sugar,onions,bell pepper,cider vinegar, and celery seed. Mix well, cover, and refrigerate. The longer you keep them the better they become. Let stand for at least 3 days...enjoy
Gave something random a shot today. Took my green beans, peppers and carrots, then bought some onions, cauliflower, garlic and dill. Filled up a bunch of quart jars with all that, then boiled 1/2 water and 1/2 vinegar, and 1/10 pickling salt for my brine. Added the brine to the jars, then gave them a hot water bath and now just need to wait a few weeks for them to pickle! They look good, but who knows how they will taste.
The wax beans recipe sounds great! Going to have to get some beans next year and give that a shot!
I will add one......Pickled Yellow Wax Beans
From Chez Panisse Vegetables
1/2 pound yelow wax beans
2 cloves garlic
1/2 teaspoon coriander seed
1 small hot chili
1/8 teaspoon black peppercorns
1 bay leaf
2 cups white wine vinegar or apple cider vinegar
1 cup dry white wine [I didn't have white wine, so I just used more cider vinegar and that was fine!>
1 1/4 cups water
1 tablespoon kosher salt
2 tablespoons sugar
Top and tail the beans and put them in a nonreactive container (I used a jar that I cleaned and then boiled.) Peel the garlic cloves and cut them in half. Add the garlic to the beans along with the coriander seed, chili, peppercorns and bay leaf.
Put the vinegar, white wine, water, salt, and sugar in a saucepan, bring to a boil, and boil for 1 minute. Remove from the heat and pour over the beans. Cool completely at room temperature, cover, and refirgerate. The beans will be ready to eat in 48 hours but are even better after a week.
Displaying 1 to 8 of 8 posts
