Alpine Pickles Easy Recipe

Автор: Food and Drinks recipes на 8:21 AM

The selection of vegetables in this recipe is only a suggestion; the pickling brine works well with all firmer vegetables, such as peppers, artichoke hearts, broccoli, and mushrooms. You can even use it to preserve peeled garlic cloves (leave out the sliced garlic in that case). The amount of chili peppers called for makes relatively spicy pickles; for a milder result, simply use fewer.

Makes 4 jars (17fl oz each) • Shelf life: About a year

Prep: 30 minutes + 15 days pickling time

How to make Pickles

1 In a large pot, bring 2 quarts (2 l) water and salt to a boil and let cool. In the meantime, cut the squash in half, scoop out the seeds, and cut into slices. Break the cauliflower into small florets. Peel the root vegetables and the onion (keep the root base); cut in half and slice into wedges. Slice the celery into ½in pieces. Cut the chili peppers lengthwise and remove the seeds. Add the vegetables to the salted water and let stand for 1 day. 

2 Peel and slice the garlic cloves and horseradish for the brine. Toast the mustard and caraway seeds in a large dry skillet until they become aromatic. Add the garlic, horseradish, sugar, and turmeric. Stir once and deglaze with the white wine vinegar. Add 3 cups water, savory, and bay leaves.

3 Strain the vegetables and boil them until they are al dente, approximately 6 minutes. Using a slotted spoon, remove the vegetables from the brine and pack them tightly into sterilized canning jars. Bring the brine back up to a boil and fill the jars; cover immediately. Let stand for at least 14 days. 

Tip: If you enjoy pickled chili peppers, try making some yourself: Bring brine to a boil and pour over whole chili peppers in a pot. Using a smaller lid, and weights if needed, press down the peppers and allow to cool overnight. Put the chilies in a separate bowl and bring the brine back up to a boil. Pour over chilies and allow to cool once more. Fill sterilized jars with chilies, bring the brine back up to a boil, and pour over the chilies. Close the jars immediately.