Tag: pickled

Refrigerator Pickles

Refrigerator Pickles

It summer, you have a ton of cucumbers fresh from the garden, and you are craving pickles NOW! You begin to make your favorite pickle recipe and then wonder if there was a way you could eat fresh-from-the-garden pickles sooner than your standard recipe makes. 

Pickled Jalapenos

Pickled Jalapenos

If you are a regular reader here, you may remember that last year my fabulous fiance (who at that point was just a great boyfriend) planted two habanero plants. “Ok”, I thought to myself “how bad can that be”. WELL – two habanero plants led to 

Pickled Snap Peas

Pickled Snap Peas

After getting a bag of Snap Peas a few weeks ago from our CSA I was wondering what to do with them, since I did not thinkI liked Snap (or Snow) Peas. The most interesting thing happened as I started to clean and work with the peas though… I started to taste them and realized that these things are awesome!!

Even though I found out that I liked the flavor of them raw, I already had my heart set of making Whitney’s version of Pickled Snap Peas. I always seem to have my heart set on pickles, so I knew I would not be disappointed! (The rest of the peas which escaped pickling, made their way into my Sesame Snow Peas with Asian Crab Cakes)

I tasted these a day later and they were good enough to eat, but resisted temptation and let them sit another week or so and they were worth the wait! These are nice and crunchy still with all the taste you would expect from something pickled. So get your harvest of peas (or go ahead and make this with the green beans that are currently in abundance) and make up a jar of these to enjoy in a few days – YUM!

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Pickled Sugar Snap Peas
Adapted from The Joy of Pickling via Epicurious

1 1/4 cups white distilled vinegar
1 1/4 cups cold water
1 tablespoon kosher or pickling salt
1 tablespoon sugar
1 pound sugar snap peas, stems trimmed and strings removed
4 garlic cloves, sliced
at least 3 -4 dashes dried red pepper flakes

In a nonreactive saucepan, heat the vinegar with the salt and sugar until they are dissolved. Remove from the heat, and add the cold water. (This gives you a leg up on getting the liquid to cooling the liquid.)

When the vinegar mixture is cool, pack the sugar snaps, garlic and chile peppers or flakes into a 1-quart jar or bowl, and pour the brine over it. Cover with a non-reactive cap, or, er, plastic wrap.

The original recipe suggests you store the jar in the refrigerator for two weeks before eating the pickled peas, but good luck with that. They’re quite delicious and already lightly pickled by 24 hours later.

And I leave you with a Question… What is YOUR favorite pickled food (and do you have an easy recipe on how to make it)!?

Pickled [Deviled] Eggs

Pickled [Deviled] Eggs

A few years ago I made Pickled Beets and my parents told me that they hated pickled beets, but since through the years I was forced to try lots of things that I said I didn’t like – I told them they had to try it. Guess What… they liked it! I figured since at Passover (or Easter!!) we always have hard-boiled eggs and my whole family now likes pickled beets, why not combine the two!?