Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Pickles: Cucumbers, Beets, Apples, Brussel Sprouts, & B

 
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> General Food Discussion
View previous topic :: View next topic  
Author Message
socal_chris



Joined: 02 Oct 2006
Posts: 49
Location: Southern CA

PostPosted: Mon Nov 20, 2006 6:26 am    Post subject: Pickles: Cucumbers, Beets, Apples, Brussel Sprouts, & B Reply with quote

Just a little insight on how I spent my Sunday.

Made 8 jars of pickles...various versions:



From left to right -
Pickled Beets and Onions
Apple Pickles
Cucumber Pickles
Cucumber & Onion Pickles
Cucumber, Onion, & Garlic Pickles
Cucumber, Onion, Garlic, & Red Chile Pickles
Pickled Brussel Sprouts and Carrots
Pickled Broccoli and Carrots

All based on variations of Alton Brown's pickle recipse on foodtv.com.

Family favorites on holidays!
Back to top
View user's profile Send private message Yahoo Messenger
SusanHarper



Joined: 19 Nov 2006
Posts: 8
Location: New Hampshire

PostPosted: Mon Nov 20, 2006 1:04 pm    Post subject: Reply with quote

Where I can find the recipes?

Best regards.

Susan
Back to top
View user's profile Send private message
socal_chris



Joined: 02 Oct 2006
Posts: 49
Location: Southern CA

PostPosted: Mon Nov 20, 2006 6:02 pm    Post subject: Reply with quote

SusanHarper wrote:
Where I can find the recipes?

Best regards.

Susan

For the beets, I modified Alton's recipe with some info I found at other sites.
Alton's recipe: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_21885,00.html?rsrc=search
I didn't have Tarragon Wine vinegar, nor did I have any Tarragon handy, so to substitute, I used about 1/2 tsp of fennel seed and 1/2 cup of white wine vinegar and 1/2 cup of cider vinegar.
I also hate roasting beets and peeling them. I used a heavy duty vegetable peeler on them while they were raw, sliced them thinly, and once the pickling brine came to a boil, I put the beets and onions in the liquid and boiled them untel they were just barely tender enough to pierce with a fork. I spooned the beets and onions into the jar and filled with the liquid. 3 large beets and 1/2 onion filled a 1 quart jar.

For the apples, I used this recipe:
http://www.recipesource.com/fgv/pickles/00/rec0005.html
I used 1/2 and 1/2 cider vinegar and white vinegar.

For all the other veggies, I used a variation of these 2 recipes by Alton:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_12383,00.html?rsrc=search
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_12382,00.html?rsrc=search
Again, I didn't fork out the near $20 for champagne vinegar, so I used white wine, cider and white vinegar. I used a little bit more salt than the b&b recipe, but less than the sours. I used turmeric, pickling spice, mustard seed, and celery seed in all. I just added smashed cloves of garlic to a couple jars and sliced red fresno chiles to one of the jars.

These are easy recipes to alter and play with. I've done the pickles before and they were real crowd pleasers...1st time for brussel sprouts.

I'll post reviews from the family on Sunday! Smile
Back to top
View user's profile Send private message Yahoo Messenger
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> General Food Discussion All times are GMT
Page 1 of 1

 
Jump to:  
You can post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group