pickle

Quick-Pickled Cherry Peppers

cherry peppers, washed well

white vinegar

garlic,

salt

peppercorns

With the tip of a knife, poke a few holes around the tops of the peppers. Place peppers and remaining ingredients into a saucepan and bring to a boil. Simmer over medium heat for about 10 minutes, or until the peppers are slightly softened.

Cool for approximately 30 minutes. Transfer peppers and brine to storage container and refrigerate. Eat peppers once they&#x27;ve cooled or store for up to a week in the refrigerator.

Serve them whole or scoop out the seeds and stuff them with your favorite cheese or meat.

These quick Korean pickles are flavored with rice vinegar, garlic, turmeric, bay leaves, and black peppercorns. The turmeric is the key ingredient for getting that bright yellow color.

Danmuji (Korean Pickled Daikon Radish) Recipe

(355 milliliters) water

(355 milliliters) unseasoned rice vinegar

(100 grams) sugar

(15 grams) kosher salt

turmeric powder

black peppercorns

bay leaves

In a medium saucepan, stir together water, vinegar, sugar, salt, garlic, turmeric, peppercorns, and bay leaves. Bring to a boil over medium-high heat, stirring to ensure that sugar fully dissolves. Remove from heat and add daikon. Press a paper towel directly against the surface of the brine and let cool to room temperature, 1 to 2 hours.

Transfer pickles and brine to an airtight glass container and store in the refrigerator. (The turmeric will stain a plastic container yellow.) Pickles will last about 1 month.

How to Make Cabbage Kimchi

cabbage (about 2 pounds)

Water,

garlic (5 to 6 cloves)

ginger

sugar

fish sauce

Korean red pepper flakes (gochugaru)

Korean radish

scallions,

Cut the cabbage. Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips.

Salt the cabbage. Place the cabbage in a large bowl and sprinkle with the salt. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.

Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times. Set aside to drain in a colander for 15 to 20 minutes. Meanwhile, make the spice paste.

Make the spice paste. Rinse and dry the bowl you used for salting. Add the garlic, ginger, sugar, and fish sauce, shrimp paste, or water and stir into a smooth paste. Stir in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons); set aside until the cabbage is ready.

Combine the vegetables and spice paste. Gently squeeze any remaining water from the cabbage and add it to the spice paste. Add the radish and scallions.

Mix thoroughly. Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!

Pack the kimchi into the jar. Pack the kimchi into a 1-quart jar. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar.

Let it ferment for 1 to 5 days. Place a bowl or plate under the jar to help catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid.

Check it daily and refrigerate when ready. Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it&#x27;s best after another week or two.

Katsu curry is super-delicious and is one of Japan’s most popular dishes. Its heart is Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder; then, back again through trade, they went to Japan, along with the French technique of thickening sauces with a roux (fat and flour) – and the katsu curry was born. Katsu was traditionally made with pork, but I have to say, chicken is my favourite.

Chicken katsu curry

x 150 grams free-range skinless boneless chicken breasts

buttermilk

curry powder

garlic

120 g panko breadcrumbs

mug of basmati rice (300 grams)

g creamed coconut

litres vegetable oil

onion

carrot

coriander

olive oil

each garam masala medium curry powder, turmeric

plain flour

mango chutney

red onion

lemon

red chilli

How To Quick Pickle Any Vegetable

vegetables, tomatoes

herbs,

spices,

herbs spices (optional)

vinegar, apple cider, or rice

water

kosher salt, salt

Prepare the jars. Wash 2 wide-mouth pint jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.

Prepare the vegetables. Wash and dry the vegetables. Peel the carrots. Trim the end of beans. Cut vegetables into desired shapes and sizes.

Add the flavorings. Divide the herbs, spices, or garlic you are using between the jars.

Add the vegetables. Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.

Make the brine. Place the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.

Remove air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if necessary.

Seal the jars. Place the lids on the jars and screw on the rings until tight.

Cool and refrigerate. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.

Pickled eggs! Four ways. Brilliant fuchsia red beet pickled eggs, a Indian version featuring yellow curry, jalapeno pickled eggs, and a tarragon mustard version.

Pickled Eggs

beet,

beet juice*

apple cider vinegar

onion, sliced

cardamom pods

star anise

hard cooked eggs**, peeled

cider vinegar

white granulated sugar

mustard seeds (yellow

Tbsp yellow curry powder

cloves

jalapeno peppers,

cumin seeds

bay leaf

dry oregano

garlic clove,

tarragon

mustard seeds

herbs de provence

"I have pickled eggs this way for years I also like to put sliced tomatoes ln with eggs and beets  Oh yer you should try puting in a few garlic  cloves as well."

"Thank you for all the great recipes, I've already tried many of them and I am excited to try the pickled eggs.  The pastrami and corned beef has so far been a huge success (have a batch on the smoker right now!). I really like to see the different combinations of spices people are using because I think there is nothing better than putting your own personal note of flavor into what you love to make for people. Simply recipes is quickly turning into my go to site!"

"All the options sound wonderful!! And they are on my list to try. Was wondering if you strain the liquid before you place it in the jars? (wondering about the floating dry oregano, etc.). Thanks!!"

Peel the eggs and place in the bottom of a clean, quart-sized glass jar.

In a medium saucepan, add the vinegar, water (or beet juice if using), the onion (and jalapeno if using), sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.

Pour the vinegar onion mixture over the eggs in the jar, covering the eggs completely. If you are making the beet pickled eggs, place some or all of the cooked beets in with the eggs in the jar (this will help to bring color to the eggs, and you will have pickled beets as well.) Secure close the jar's cover. Refrigerate up to a month.
The pickled eggs will be ready to eat after a few days. The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs.

"Love the beet juice idea... although I cheat.  I buy a jar of pickles and reuse the juice... one jar is good for 1-2 uses... lol.  #semihomemade"

"My mother made these when I was a kid and that was back in the 50s when pickled eggs were staples in beer joints sitting on the bar at all times.   So I’ve used everything from traditional pickling spices to any combo I feel like, it all works and the eggs literally keep forever. If they last that long.  Quick on the run protein or egg salad!  Ummm..."

What sauerkraut is to a dog and kimchi is to a Korean pancake, curtido is to a variety of Latin American dishes. This funky, vinegary cabbage, onion and carrot slaw brings crunch and a hit of acid to a host of rich, long-cooked dishes that call out for brightness and texture. Traditional curtido is prepared days in advance of when it'll be eaten, enabling it to develop a fermented tang, but this shortcut version—ready in only an hour—is a nice fallback when you don't have time to think ahead. Try it spooned atop braises or sandwiched into Mexican gorditas.

Quick Curtido (Salvadoran Cabbage Slaw) Recipe

white onion,

carrots,

jalapeño, ribs and seeds removed, minced (optional)

In a large bowl, toss together cabbage, onion, carrot, and jalapeño, if using. In a small saucepan, combine vinegar, salt, and sugar a cook over medium heat, stirring, until salt and sugar are just dissolved. Pour brine over vegetables and toss to combine. Cover and refrigerate for one hour before serving.

Kasuzuke, or sake lees pickle, is a type of tsukemono (Japanese pickles) made with sake lees, the leftover from the refining process of sake production. With a deep aroma and slightly alcoholic flavor, Kasuzuke is perfect for marinating fish, meat, and vegetables.

Tsukemono - Kasuzuke (Sake Lees Pickling)

lb sake lees (sake kasu) ((434 g; at room temperature))

Tbsp miso ((40 g; I used White Miso/Shiro Miso))

Tbsp sugar ((60 g))

Tbsp sake ((45 ml))

Japanese cucumbers ((500 g))

Kasudoko ((ingredients above))

Gather all the ingredients for Kasudoko. Put sake lees in a medium bowl and bring it to room temperature on the counter so it becomes much more pliable.

Check the texture of sake lees with your fingers. If they feel solid firm, add sake first and microwave for a few seconds until it becomes pliable. Otherwise, combine sake lees with miso, sugar, and salt first.

Using your hand, mix the ingredients and knead well until well combined.

Add sake a little bit at a time to combine with the sake lee mixture. See the consistency to see if you need to add more sake. Each sake lee brand may have a different consistency and you may not need all of sake (or you may need more). The consistency you’re looking for is similar to miso, not too loose not too hard.

Knead until kasudoko becomes paste form and then transfer to a glass container where you want to pickle your ingredients.

Gather all the ingredients for cucumber kasuzuke.

Sprinkle salt over cucumbers. The amount of salt used is 2% of the weight of cucumber. Here I use 500 grams of cucumbers; therefore, I’ll need 10 grams of salt. Using hands, rub the salt into the cucumbers.

Set aside for 1 hour. Salt will draw moisture from the cucumbers.

After 1 hour, dry the moisture on the cucumbers with a paper towel. And transfer the cucumbers into the misodoko.

Completely cover the cucumbers with misodoko.

Once the cucumbers are embedded, cover the container with the lid. Store in the refrigerator for half day (maximum 24 hours).

With clean hands, take out the cucumbers from kasudoko, leaving the sake lees in the container.

Slice the cucumbers and serve in a dish. Tsukemono is always served along with steamed rice and miso soup. Enjoy the cucumber kasuzuke within 3 days.

To Make Cucumber Kasuzuke

You can keep kasudoko in the refrigerator or freezer and re-use it for up to 6 months (depending on how often you use it, though). If you use kasudoko for seafood or meat, NEVER use it for ingredients that you will serve raw, such as vegetables. You will need to make a separate batch just for meat or fish. If your kasudoko smells sour or becomes watery, discard it.

To Store

Eaten immediately, this pickle will have a punchy tang, perfect with strong cheeses, but by winter the flavours will mellow, ideal for sliced ham.

Autumn piccalilli with pear

cauliflower,

silverskin onion

courgette,

pears, cored, and cut as the courgettes

1.7l cider vinegar

fresh root ginger,

coriander seeds

tbsp brown or black mustard seeds

golden caster sugar

tbsp cornflour

tbsp English mustardpowder

turmeric

In a bowl, mix together the vegetables, pears and salt with 2 litres of cold water, then cover and leave overnight.

The next day, drain the brine from the vegetables, rinse briefly, then tip into a large saucepan with the vinegar, ginger, coriander seeds, mustard seeds and sugar. Bring to the boil and simmer for 8-10 mins until the veg is just tender but still with a little bite. Drain the vegetables, reserving the liquid, and set aside while you make the sweet mustard sauce.

In a large bowl, stir together the cornflour, mustard powder and turmeric, then gradually pour in the hot vinegar while whisking, until you have a lump-free, thin yellow sauce. Return it to the saucepan and bubble over a low heat, stirring constantly, for 4 mins until smooth and thickened. Stir in the veg and spoon into five sterilised 500ml jars while hot, then seal. Once cool, enjoy straight away, or store in a cool, dark cupboard for 2-3 months. Refrigerate once opened.

These sandwiches combine the shattering panko crispiness of katsu-style cutlets and the fiery heat found in Nashville-style hot chicken with some cooling shredded lettuce to put out the fire.

Chicken Katsu Sandwiches

mayonnaise

bread-and-butter pickles

kosher salt,

all-purpose flour

cayenne pepper

garlic powder

panko (Japanese breadcrumbs)

chicken

(or more) extra-virgin olive oil

milk bread

Shredded iceberg lettuce (for serving)

Bon Appétit

Combine mayonnaise, pickles, and 2 Tbsp. hot sauce in a small bowl. Season with salt; set aside.

Combine flour, cayenne, garlic powder, and remaining 1 tsp. salt in a medium bowl. Whisk egg and remaining ¼ cup hot sauce in another medium bowl. Place panko on a large plate. Working one at a time, dip chicken into flour dredge, turning to coat. Shake off any excess. Dip into egg mixture until coated, shaking off excess. Dredge in panko, turning to coat. Transfer to a large plate or a small rimmed baking sheet.

Heat oil in a large skillet over medium-high until shimmering. Working in 2 batches, cook chicken, reducing heat to medium if it’s browning too quickly, until golden and very crisp on both sides, about 3 minutes per side. Transfer to a wire rack.

Spread reserved spicy mayo on one side of each slice of bread. Top with chicken and shredded lettuce, then close up sandwiches.

Lacto-Fermented Mixed Pickles

water (see Recipe Notes)

cauliflower florets

red bell pepper chunks

grape leaves (optional, to help keep pickles crisp)

Combine the salt and water in a measuring cup and stir until the salt is dissolved. (You can heat the water first to make the salt easier to dissolve, but it&#x27;s not necessary. Let it come to room temperature before making the pickles.)

Place the remaining ingredients in a very clean, large jar (a half-gallon mason jar works well). Pour the salt water over the vegetables, leaving at least 1 inch of headspace at the top of the jar. If necessary, add more water to cover the vegetables. (Optionally, place a small bowl or jar on top of the vegetables to hold them under the brine.)

Cover the jar tightly and let it stand at room temperature. About once a day, open the jar to taste the pickles and release gases produced during fermentation. If any mold or scum has formed on the top, simply skim it off. (If using a jar fitted with an airlock, you don&#x27;t need to &quot;burp&quot; it; just open occasionally to taste.)

When the pickles taste to your liking, transfer the jar to the refrigerator. They will continue to ferment very slowly, but cold storage will largely halt fermentation. As a fermented food, these pickles will last for quite some time, at least a month or longer.

This simple quick-pickle recipe is made by soaking asparagus in a hot brine made from white wine vinegar, water, sugar, and salt, infused with the French flavors of tarragon and shallot.

Quick-Pickled Asparagus With Tarragon And Shallot Recipe

(360 milliliters) white wine vinegar

(360 milliliters) water

(60 grams) sugar

shallot,

(450 grams) asparagus, woody ends trimmed

Quick-Pickled Asparagus With Tarragon and Shallot Recipe

In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring, until solids are dissolved. Remove from heat and add tarragon and shallot. Let stand 5 minutes.

Meanwhile, arrange asparagus in an even layer in a baking dish. Pour brine on top. Press paper towels against surface to submerge asparagus and let stand until cooled. Transfer asparagus and brine to a large sealed container and refrigerate for up to 3 weeks.

Everyone questioned why the world needed another veggie burger recipe until they saw how easy and Monday-nightable this one is. You can even make the patties four days ahead to cut down on your day-of prep time.

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