The Pickle Collection
I like to pickle all year long and this past summer, I was in quite a pickle frenzy. At one point, I had 5 different pickles sitting in my fridge (I’m lazy and refuse to can). My husband was a little peeved about having his beer displaced so he bought a beer fridge. Ha!
Just for fun, here are some random musings about my pickle collection.
Nothing screams summer more than watermelon. And this year, I was thrilled to find yellow watermelons at the farmers market (yes, they taste the same but I digress). To appease my hate-to-waste-food conscience that has always been perturbed by the huge hunks of rind leftover after eating the sweet, juicy middle, I decided to pickle them. If you want, you can leave about 1/2-an-inch of flesh but I always chomp the sweet flesh down to the white rind. Be warned, the allspice berries give the watermelon pickles a kick quite unlike the Asian pickles I’m used to. Click here for a recipe.
2. Red onion
Before I left for a week-long vacation, I took stock of my fresh produce. There, lying in my veggie basket was a lonely red onion. My good intentions for it had come and gone so I turned it into refrigerator pickles. I was delighted by the fuschia outcome and top sandwiches, braised meats, etc., etc. with it. Click here for a recipe.
3. Mustard cabbage (kai choy)
I’ve always bought pickled mustard cabbage in vacuum-sealed packs at the Asian store. I was was very excited to discover that it’s easy to make at home and definitely much tastier. See below for recipe.
Carrot and daikon pickles are a must for some of my favorite Vietnamese dishes: bánh mì sandwiches, vermicelli noodle bowls (bún) and much, much more! I always like to have a stash on hand ready to garnish. Click here for a recipe.
Did you know you can kimchi-fy just about anything? Now that you do, try any of these wouldn’t-you-know-it vegetables:
Click here for a recipe.
- 2 cups water
- 1 medium bunch mustard cabbage (about 2 pounds), chopped into bite-sized pieces (including the stem)
- 1/2 cup warm water
- 1/2 cup rice or white distilled vinegar
- 1/2 cup granulated sugar
- 1 tablespoon sea salt
- 1-inch piece ginger, sliced into coins
- Bring 4 cups of water to a boil in a large pot. Add the cabbage and stir until it darkens and starts to glisten, 2 to 3 minutes. Drain.
- Make the pickling brine by stirring together the water, vinegar, sugar and salt until dissolved.
- Stuff the cabbage and ginger into a 1-quart jar. Pour the brine over the vegetables and seal. Refrigerate 3 to 5 days before eating.