Fun times on Breakfast TV Calgary this morning with Andy and Susanne. Demo'ed how to make Carrot and Ginger quickie pickles from Kitchen Scraps and talked about some other pickling. We also paired the pickles with some great cheeses and cured meats from Janice Beaton Fine Cheese.
But first here is the fast and loose ratio and procedure for the brine
2 cups water
1 cups vinegar or acid
1 Tbsp salt
1 Tbsp sugar
spices of choice
Procedure
Bring all the ingredients for the brine to boil until the sugar and salt dissolve. Let it steep for 10 minutes. In a large heatproof bowl pour (strain if necessary) the brine directly over the vegetable/fruit to cover.
Wrap tightly in plastic wrap and allow to cool to room temperature before refrigerating. Will be good to eat in an hour and will last in the fridge for 2 weeks.
This isn't the first post about quickie pickles, but here are some new recipes to try.
cherry, clove + star anise
20 cherries, pitted and halved brine 2 cups water 3/4 cup red wine vinegar + 1/4 cup balsamic vinegar 1 Tbsp salt 1 Tbsp sugar 8 cloves 1 star anisePaired with Duck Rilette from Janice Beaton Fine Cheese
citrusy yellow beets
8-10 small yellow beets, peeled and thinly sliced brine 2 cups water juice of 1 lemon, plus enough vinegar to make 1 cup 2 Tbsp sugar 1 Tbsp salt zest of 2 lemons zest of 1 orangePaired with Paillot de Chevre from Janice Beaton Fine Cheese
cukes
10 small pickling cucumbers, cut into 1/4 inch slices brine 2 cups water 1 cup vinegar 3 Tbsp sugar 2 Tbsp salt 1 Tbsp whole corriander seeds 1 Tbsp fennel seeds 1 tsp tumeric 1 tsp cuminPaired with Wensleydale Cheddar from Janice Beaton Fine Cheese
red, red onion
1 red onion, finely shaved brine 2 cups water 1 cup red wine vinegar 2 Tbsp sugar 1 Tbsp saltPaired with 5 pepper country paté from Janice Beaton Fine Cheese
Paired with Smoked buffalo from Janice Beaton Fine Cheese
Plus here is a sneak peak at the quickie pickle recipe from Kitchen Scraps. Carrot and Ginger Quickie Pickle is part of the Interootial-marriage section.
