Bread and Butter Pickles
Swedish 1-2-3 Pickles
MAKES 6 TO 8 SERVINGS
MAKES 6 TO 8 SERVINGS
This is the classic. When you think of quick pickles—refrigerator pickles—this is the one. Sweet and tangy, they appeal to kids and adults and are perfect for burgers, hot dogs or almost any sandwich.
The ratio is simple to remember: 1 part vinegar, 2 parts sugar and 3 parts water. Use it on beets as in this recipe or get creative and try it with poached shrimp or green beans—or if you want to get really Swedish, try it with herring! Traditionally these are made with high-acid attika Swedish vinegar. The recipe works great with distilled white vinegar, but try adding an extra tablespoon if you like a little extra snap.
1 ½ 2 2 1 ½ 1 ½
English cucumber medium white onion teaspoons kosher salt cups water cup sugar cup plus 1 tablespoon distilled white vinegar teaspoon celery seed teaspoon turmeric
1 3 ½ 1 11⁄2 1
1. Slice cucumber and onion half into ¼-inch slices. Toss with salt and let sit for 10 minutes then strain out any liquid from the bowl. Return cucumber and onion slices to bowl. 2. In a small saucepan, bring remaining ingredients to a boil. 3. Pour the boiling brine over the cucumber and onion slices in bowl. Allow the cucumbers and onions to cool in the brine until the liquid is nearly room temperature, roughly 30 minutes. Stir occasionally with a wooden spoon. 4. The pickles are ready to eat, but can be stored covered and refrigerated, for up to 1 week.
Brine Pickled Onions MAKES 6 TO 8 SERVINGS
Here is another pickle worth keeping around for almost any meal. Try pickled onions with grilled foods, on any sandwich or poached seafood. 1 2 1 1 ½ ½ 2
medium white onion tablespoons kosher salt cup water cup white distilled vinegar cup sugar teaspoon whole coriander bay leaves
NUTRITION
BREAD AND BUTTER PICKLES: PER SERVING: CALORIES 39 (1 from fat); FAT 0g (sat. 0g); CHOL 0mg; SODIUM 128mg; CARB 10g; FIBER 1g; PROTEIN 0g
1. In a medium saucepan, add the beets and 2 quarts water, making sure the water covers the beets—add water as needed— and salt, and bring to a boil. Lower heat and cook beets about 30 minutes for medium size, until tender. Check for doneness by inserting a pairing knife in the center of beet. The knife should pierce the flesh easily when done. 2. While the beets are cooking prepare the brine. In a small saucepan combine the vinegar, sugar, water and bay leaf. Bring to a boil. Pour the hot brine into a small mixing bowl and cool in the refrigerator. 3. When the beets are done, transfer to a bowl and discard the liquid. Allow beets to cool slightly until they are still warm but not too hot to the touch. 4. Use a paper towel to peel the beets by rubbing the skins off in your hands. 5. Slice beets into ¼-inch slices and place in a jar or plastic storage container. Pour the cooled brine over the beets and cover. If you prefer more of a relish, try dicing the beets instead. 6. The beets are ready to eat but can be stored and refrigerated covered for up to 1 week, in jars or plastic storage containers. ■
The Quickest Pickles
1. Cut onion into ¼-inch slices and place in a medium sizemixing bowl. 2. Place remaining ingredients in a small saucepan and bring to a boil. 3. Pour the boiling brine over the onions. Allow the onions to cool in the brine until the liquid is nearly room temperature, roughly 30 minutes. Stir occasionally with a wooden spoon. 4. The onions are ready to serve but can be stored in a jar or plastic storage container in the refrigerator for up to 1 week.
CLASSIC DILL PICKLE SPEARS: PER SERVING: CALORIES 15 (1 from fat); FAT 0g (sat. 0g); CHOL 0mg; SODIUM 203mg; CARB 3g; FIBER 1g; PROTEIN 0g
pound fresh beets tablespoons kosher salt cup white distilled vinegar cup sugar cups water bay leaf
This is super fast and versatile. Try atop salads, burgers and more. Slice ¼ red onion and ½ English cucumber into thin 1⁄8-inch slices. Place in large mixing bowl and toss to coat with 1 tablespoon kosher salt and 1 teaspoon sugar. Pour in ¼ cup white distilled vinegar and toss to fully coat. Transfer pickles to a jar or a plastic storage container. They are ready to eat within 10 minutes, and will store covered and refrigerated up to 3 days. (Makes 6 to 8 servings.)
BRINE PICKLED ONIONS: PER SERVING: CALORIES 14 (0 from fat); FAT 0g (sat. 0g); CHOL 0mg; SODIUM 203mg; CARB 3g; FIBER 0g; PROTEIN 0g
SWEDISH 1-2-3 PICKLES: PER SERVING: CALORIES 42 (1 from fat); FAT 0g (sat. 0g); CHOL 0mg; SODIUM 354mg; CARB 10g; FIBER 2g; PROTEIN 1g
THE QUICKEST PICKLES: PER SERVING: CALORIES 5 (0 from fat); FAT 0g (sat. 0g); CHOL 0mg; SODIUM 102mg; CARB 1g; FIBER 0g; PROTEIN 0g
fall 2016 real food 7