How To Pickle Recipes » pickles

Pickled Daikon Recipe – Daikon Pickle Recipe

pickle girl — Wed, 26 Nov 2008 18:40:32 +0000

Pickled daikon recipe ingredients:

1 kilogram daikon
3 1/2 liters water
120 ml vinegar
4 tablespoons sugar
3 tablespoons salt

Daikon pickle recipe instruction:

Wash, clean and cut daikon into thin slices. Cook it in 3 liters of water with 1 tablespoon of salt to boil for 5 minutes. Drain it.

Cook 1/2 liter of water, vinegar, sugar and 2 tablespoons of salt to boil for 5 minutes.

Arrange drained daikon in warm and clean glass jars and pour hot vinegar mixture over it.

Adjust caps over jars and process for 15 minutes in boiling water bath.

Store your daikon pickles in cool and dark place.

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How To Pickle Ginger – Pickled Ginger Recipe

pickle girl — Fri, 14 Nov 2008 16:21:23 +0000

Pickled ginger recipe ingredients:

500 grams fresh ginger
1 tablespoon salt
350 ml vinegar
2 tablespoons water
200 grams sugar

How to pickle ginger instruction:

Wash and clean young ginger roots. Cut them into thin slices, salt them and leave them like that for an hour to let go juices.

Cook vinegar, water and sugar to boil, so sugar melts.

Arrange dry ginger slices into clean jars and pour hot vinegar over them.

Adjust caps over jars and process for 10 minutes in boiling water bath.

Store your ginger pickles in cold and dark place.

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Barrel Pickle Recipe – Cabbage Pickle Recipe – Brine Pickles

pickle girl — Fri, 31 Oct 2008 15:42:56 +0000

Cabbage pickle recipe ingredients:

25 kilograms cabbage heads
1 kilograms salt
100 grams pepper seeds

Barrel pickle recipe instruction:

Clean cabbage heads, remove bad leaves off it and cut off hard root part of it (in the middle of cabbage heads – see cabbage picture).

Cut smaller cabbage heads in halves and keep rest of it (similar size) in whole shape.

Mix salt and pepper seeds, fill in holes in cabbage heads and arrange them upright in clean barrel (about 40 liters large).

Rub salt over cabbage halves as well and arrange them in empty spaces between cabbage heads.

Keep arranging cabbage heads and cabbage halves alternately, till you spend them all.

Push cabbages down with something heavy (clean large rocks for example), so it can’t flow around in barrel.

Pour water over it, so cabbages stand under the water level and cover barrel with a lid.

Check out level of water few times in the first week and pour it more if it needs it (so cabbage stand under the water level).

After 30-40 days your brine pickles are ready to be consumed.

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Preserving Olives Recipe – Olive Pickling Recipe

pickle girl — Fri, 17 Oct 2008 10:09:20 +0000

Olive pickling recipe ingredients:

700 grams green olives
100 grams salt
700 ml water
3 garlic cloves
1 dill weed
1 slice lemon (optional)

Preserving olives recipe instruction:

Place olives in deep pot (cut every olive a little if you want to speed up pickling olives process) and pour fresh cold water over them, so olives stand under the water level.

Drain them and pour new fresh water over them every day for 10 days.

Cook salt in 700 ml of water to boil and cool it.

Put garlic cloves, dill weed and lemon slice with drained olives in clean jar, pour salty water over them (so olives stay under the water level) and seal the jars.

Store olive pickles in cold and dark place.

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Pickled Shiitake Recipe – Shiitake Mushroom Pickle Recipe

pickle girl — Thu, 16 Oct 2008 10:22:00 +0000

Shiitake mushroom pickle recipe ingredients:

1 kilogram shiitake mushrooms
3 garlic cloves, chopped
200 ml vinegar
400 ml water
1 tablespoon salt
1 teaspoon sugar
1 teaspoon pepper seeds
1 tablespoon celery leaves, chopped
1 tablespoon dill weed, chopped

Pickled shiitake recipe instruction:

Clean and wash shiitake mushrooms. Cook them for 5 minutes to boil in water with 1 pinch of salt.

Drain shiitake, slice them and arrange mushrooms with chopped garlic into clean jars.

Cook vinegar, water, salt and sugar to boil.

Sprinkle celery leaves, dill weed and pepper seeds over mushrooms and pour cooled vinegar mix over them.

Seal the jars and store shiitake pickles in cool and dark place.

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Sweet Mixed Pickles – Mixed Pickle Relish Recipe

pickle girl — Mon, 06 Oct 2008 09:39:53 +0000

Mixed pickle relish recipe ingredients:

500 ml water
500 ml vinegar
60 grams sugar
30 grams salt
500 grams cauliflowers
300 grams carrots
500 grams peas
300 grams shallots
500 grams green peppers
3 chilli peppers
2 bay leaves
2 dill weeds
1 teaspoon pepper seeds
1 teaspoon mustard seeds
Oil

Sweet mixed pickles instruction:

Cook 500 ml of water, 500 ml of vinegar, salt and sugar to boil. Cool it.

Clean and chop cauliflowers, carrots and peas, cook them for 3 minutes to boil in water with 2 pinches of salt. Drain them.

Clean and chop fresh shallots, green peppers and chilli peppers.

Arrange vegetables in layers: first layer of peas, then chilli peppers, then layer of shallots, then carrots, then peppers and, in the end, cauliflowers. Repeat till you get your jar full.

Sprinkle mustard and pepper seeds over vegetables and place bay leaves and dill weeds on top of them.

Pour cooled vinegar mix over it, then pour 1/2 inch of oil over vinegar and seal the jars.

Store your mixed pickles in cool and dark place.

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Quick And Easy Olive Pickles – Pickling Olives Recipe

pickle girl — Thu, 02 Oct 2008 12:06:50 +0000

Pickling olives recipe ingredients:

2 cups olives
Olive oil
2 tablespoons vinegar
3 garlic cloves, minced
1/2 teaspoon lemon zest
1 teaspoon dried rosemary
Cayenne pepper (optional, according to your taste)
Pinch basil (dried)

Quick and easy olive pickles recipe instruction:

Wash and dry olives. Mix oil, vinegar, garlic, lemon zest, rosemary, pepper and pinch of basil.

Pour oil mix over olives in the jars (so olives stand under the oil level) and leave them like this over night.

Store your pickled olives in cool and dark place.