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Archive for the tag “pickles”

Pickled Beets and Eggs

Some lovely purple pickles.

Some lovely purple pickles.

I’ve recently gotten very interested in pickling. Pickling is a fantastic way to preserve vegetables so that you can eat them out of season. Making them yourself also means that you can cut sown the amount of sodium to make them even healthier. Pickled vegetables retain their fiber and vitamins, and properly fermented vegetables boost healthy gut bacteria for better digestion. I started my pickling adventures with pickled beets because I’ve had, and enjoyed, them before. Turns out their quite easy to make at home.

Ingredients for 1 quart

3 eggs – hard boiled, peeled and quartered

3 medium beets – roasted, peeled and sliced

1 small onion – thinly sliced

1 cup white vinegar

1 cup water

1 tablespoon sugar

1 teaspoon salt

Once you have all of your vegetables ready, it should only take about 15 minutes to make your pickles. Just combine the vinegar, water, sugar and salt in a pan and put over medium heat on the stove. You don’t need to bring the mixture to a full boil, just dissolve the sugar and salt. You can omit the sugar and salt if you like, but I wouldn’t recommend leaving those out if kids will be eating the pickles. Also, remember to avoid standing over the pot due to the vinegar fumes.

While the pickle is heating, layer all of your prepared vegetables and eggs in a 1 quart jar. You might want to wear gloves while you work with the beets or your hands will end up stained. You might have to press the vegetables down slightly to pack them in.

Once the sugar and salt in the pickling liquid has dissolved, let it cool slightly so that you will be able to handle the glass jar as you fill it. After it is cool enough, just pour it slowly over the vegetables. It is important to go slowly so that the liquid can get down between the vegetables and fill all of the spaces. You will probably have some liquid leftover. Let the jar rest for a few moments before you put the lid on because sometimes there are little air pockets or the vegetables will absorb some of the liquid and you will need to add more liquid. This is totally normal. When you feel like you’ve added as much liquid as you can, put the lid on and put it in the fridge. Leave it alone for at least three days before you eat the pickles.

Pickled beets and eggs with tuna noodle casserole.

Pickled beets and eggs with tuna noodle casserole.

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Picked Cherry Tomatoes

Pickled tomatoes.

Pickled tomatoes.

Here’s an idea to use up extra cherry tomatoes before they go bad. I’ve been experimenting with pickles lately and wanted to try pickling these cherry tomatoes. The results were amazing. At first they taste just like you would expect, rather tart, but then the freshest, sweetest tomato flavor just explodes in your mouth. They’re amazing in salads and with pasta. I’m going to start buying an extra pint at the grocery store just to have these on hand at all times. These pickles are very easy to make, so don’t be afraid to try them if you’ve never pickled anything before.

Ingredients for a half pint

1/3 cup vinegar

1/2 cup water

1 tsp salt

1 tsp sugar

1/2 pint of cherry tomatoes

Chopped fresh herbs of your choice 

In a small pot combine the first 4 ingredients and simmer until the salt and sugar have completely dissolved. Try to avoid inhaling the fumes as vinegar can be very irritating to your eyes and lungs. Not harmful, just unpleasant. While the pickling liquid is heating, pack a 1/2 pint jar with the tomatoes and herbs. I used a combination of basil, dill and tarragon.

Tomatoes, herbs and jar.

Tomatoes, herbs and jar.

Try to alternate the tomatoes and herbs so that the flavors are evenly distributed and pack them in fairly tightly. When all of the salt and sugar have dissolved, allow the pickling liquid to cool to just above room temperature and pour it over the tomatoes. You will probably have some liquid leftover, but it’s always better to have too much. Don’t try to cut the recipe down because any tomatoes that aren’t covered could go bad. Now just cover the jar and store it in the fridge for at least 2 days before eating. Save the pickling liquid when the tomatoes are gone to make an herbed vinaigrette.

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