Tuesday, July 19, 2011

Pretty Pickles

'Tis the season for canning and pickling! Ever wonder what to do with left over chard stalks, once you've cut off the leaves for sauteing? How about making some quick pickles? They sure are pretty, and taste good too.

Basic Pickling Liquid, taken from the Ad Hoc At Home cookbook by Thomas Keller:

1 cup champagne vinegar (we use white wine vinegar here, too)
1/2 cup granulated sugar
1/2 cup water
Group chard stalks into similar sizes, and pack them into a clean jar. Heat vinegar, sugar and water in a saucepan until dissolved, then pour over the chard stalks. At this point, we add hot sauce, maybe some celery seed too. It's really fun to be creative and throw in whatever spices suit your fancy. Once the liquid has reached room temperature, put on a tight-fitting lid and store in the fridge for up to one week.

Anybody else out there have some fun quick pickle ideas? Let's share them with each other in the comments section!


Tim Vidra said...

I just made some of these in a very similar recipe.


Very yummy!


Michelle Whited said...

We seem to have a bunch of Kohlrabi, so I found this recipe for quick pickles (thanks, Restaurant Widow)

2-4 small kohlrabi bulbs, trimmed, peeled, and cut into 1/2" cubes

Good olive oil (optional)

Rice vinegar (not sweetened)

Kosher Salt

Fresh Black Pepper

Place the kohlrabi chunks in the bowl of a lidded, airtight container. Drizzle with a touch of olive oil, a good splash of vinegar, and sprinkle liberally with salt and pepper. Replace the lid and shake well. Taste and adjust seasoning. Place in fridge, shaking occasionally. They are best after they have marinated for a few hours, and will last about a week, becoming more intensely flavored but still largely retaining their lovely texture.

commiskaze said...

Thats a great idea! At the restaurant we will julienne, blanch, and saute them (better then throwing it out,) but this idea is much much better, consider it stolen! thanks =)

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