sblahnik - The Weekly Pickle

Week 15: Spicy Pickled Mango

Mangos are super in season right now so it was a no-brainer to pickle them right up! Other than this pickled apple recipe (and tomatoes, which I guess are technically fruit), this is one of the few pickled fruits I’ve done and they didn’t disappoint. I’m a big fan of pickling fruit particularly because you automatically cut out one of the usual brine ingredients (sugar) which makes things even simpler.

Speaking of brine, and similar to my pickled radish recipe, this mango recipe doesn’t require the extra boiling step – instead of lugging out a pot, bringing to a boil, cooling the mixture, etc., just add the salt and other spices, plus water and vinegar to each jar and shake. Still figuring out what we could use these for other than eating them straight-up…they’re already close to a mango salsa situation with the spice factor I guess, so why not use pickled mangos for an extra tangy salsa? This recipe recommends serving them with fish. The possibilities…

Week 14: Pickled Asparagus

sblahnik Pickle Project, Pickle Recipes April 8, 2016May 18, 2016how to make pickled asparagus, how to pickle asparagus, pickled asparagus, pickled asparagus recipe

Yet another item that would be great added to a Bloody Mary, this pickled asparagus recipe is quick, easy and versatile. Similar to other pickle recipes that use more sturdy vegetables – brussels sprouts and carrots, for example – the only extra step here is a quick blanch for better veggie texture.

You could definitely try other flavors with this pickle recipe – red pepper flakes, mustard seeds (like this one), fresh herbs…whatever your heart desires. I went with oregano for something new and different – my fridge is overloaded with dill pickled items right now and it was time to change things up.

Final tip: Best to use quart jars for this, particularly the wide-mouth kind for better access and to maximize the asparagus spear length.

Week 13: Pickled Cherry Tomatoes

sblahnik Pickle Project, Pickle Recipes March 31, 2016May 18, 2016how to make pickled tomatoes, how to pickle tomatoes, pickled tomato recipe, pickled tomatoes

I remember my momma, the OG pickler and partial inspiration behind this blog, pickling green tomatoes so this week I decided to try the same recipe, but using cherry tomatoes (more accessible). This pickle recipe also happens to use very similar ingredients and measurements as my mom’s dill pickle recipe, a tried and true method.

You can try this with any type of miniature tomato varietal – cherry, plum, grape, etc. I did a mix of grape and mini heirloom cuz they look snazzy.

Other ideas – switch up the herbs like this rosemary version, or add some spice.

Week 12: Pickled Eggs

sblahnik Pickle Project, Pickle Recipes March 24, 2016May 18, 2016how to make pickled eggs, how to pickle eggs, pickled egg recipe, pickled eggs

Pickled eggs – perhaps the most eggsotic thing I’ve pickled to date? But I’m not yoking when I tell you that this recipe shouldn’t be eggnored.

In all seriousness though, while these don’t make for the most appetizing photos, and your kitchen will definitely not smell its freshest in the process, these pickled eggs were actually really easy to make and I quite like them. Not sure my roommate would agree.

I made a spicy-ish version for this particular pickled egg recipe but you could sub 1 cup of liquid for beet juice (to create that magical pink color – so festive!), or use apple cider vinegar instead of white. I’m just eggstatic thinking of all the possibilities.

And that’s all, yolks.

Week 11: Pickled Brussels Sprouts

sblahnik Pickle Project, Pickle Recipes March 17, 2016May 18, 2016how to make pickled brussels sprouts, how to pickle brussels sprouts, pickled brussels sprouts, pickled brussels sprouts recipe

This pickled brussels sprouts recipe is a combo of two of my favorite food items – mustard and brussels sprouts. So far it’s been a crowd-pleaser (thank you, friends who came over and taste-tested for The Bachelor finale!). The process here is somewhat similar to the pickled cauliflower recipe where you need to briefly cook the veggies being pickled; otherwise, super simple and straightforward.

I made this recipe based on ingredients I had on hand (shallots, mustard seeds, dill) but here is another good, basic pickled brussels sprouts recipe; this one is a little more involved but would make a great spicy option. And this one I just wanted to mention because the author calls pickled brussels sprouts “spicy frog balls.” Tee hee. Happy pickling!

Week 10: Pickled Peppers

sblahnik Pickle Project, Pickle Recipes March 10, 2016May 18, 2016how to make pickled peppers, how to pickle peppers, pickled pepper recipe, pickled peppers

Okay so this recipe doesn’t make a full peck but it was a no-brainer to make and write about pickled peppers here. Resorting to The Joy of Pickling, the recipe below is slightly different from what you’d find in the book and these pickled peppers are definitely versatile to different tastes. Use white vinegar instead of white wine vinegar, cilantro instead of bay leaf (I tried with both), or add some heat! These will seriously turn out great regardless. So go crazy, picklers.

Use chopped up in sandwiches, for some extra tang and crunch on a sandwich, or just to snack on. Peter Piper picked a peck for a reason…

Week 9: Pickled Garlic

sblahnik Pickle Project, Pickle Recipes March 2, 2016May 18, 2016how to make pickled garlic, how to pickle garlic, pickled garlic, pickled garlic recipe

I don’t know that I’ve ever been more antsy to taste test a newly pickled item. I love garlic and cook with it aggressively; by pickling it my hope is I can eat it straight as well. The recommendation for this pickled garlic recipe is to wait at least a week for the raw garlic flavor to temper a bit but I might cheat and try them out sooner. I didn’t really follow a recipe for this; as usual, there’s a little inspiration from my tried and true Joy of Pickling book plus some random Googling and Pinterest searches so we’ll see how this pickled garlic recipe turns out.

Quick note: don’t be confused by the spice measurements below. I have a completely random assortment of jars so I usually have to adjust measurements – especially if they feature whole spices measured out rather than dissolved in the brine (peppercorns, dried spices, etc.) – based on multiple jar sizes.

A further pickling lesson: 1 quart is the largest jar I’ll use. The standard mason jar everyone has is 1 pint; and 2 pints make a quart. The cute little jars I use a lot as well equal 1/2 pint. So based on the recipe below, if you use a pint jar, double the peppercorn, red pepper and oregano measurements, because math.

Week 8: Spicy Pickled Broccoli & Dill Pickled Broccoli

sblahnik Pickle Project, Pickle Recipes February 25, 2016May 18, 2016dill pickle recipe, how to make pickled broccoli, how to pickle broccoli, pickled broccoli, pickled broccoli recipeh

Keeping with the theme of cruciferous vegetables, broccoli is up next for this week’s pickle recipe. TBH, I haven’t tried these yet but one variation I made is super close to the cucumber crowd pleaser recipe and the spicy version is probably fail-proof for anyone who likes a little kick. So if you’re craving something garlicky, dilly and/or spicy, go forth and pickle some baby trees!

UPDATE: Both the dill version and spicy ones were a huge hit with my girlfriends at a recent Oscar-viewing party.

Week 7: Pickled Cauliflower

sblahnik Pickle Project, Pickle Recipes February 18, 2016May 18, 2016how to make pickled cauliflower, how to pickle cauliflower, pickled cauliflower, pickled cauliflower recipe

Cauliflower is one of my fave veggies – ridiculously versatile and great in many forms. You’ve got your cauliflower soups, cauliflower rice, cauliflower mashed potatoes, cauliflower tots, cauliflower pizza crust, cauliflower BREAD (you read that right – my friend made grilled cheese on cauliflower bread for our recent week’s book club gathering and I’d eat it again), roasted cauliflower, the list goes on…including, what else, pickled cauliflower.

For this pickle recipe inspiration, I went back to my trusty Joy of Pickling book with two different variations – dill pickled cauliflower (partial inspiration here) and pepper pickled cauliflower. All good, all a hit at the Super Bowl party I recently attended with copious jars of pickled items. While some party people declared themselves Team Radish or Team Carrot, I also found a few Team Cauliflowers in the midst and I think these are one of my favorite pickled items to date – 100% a repeat recipe. They go grrrrreat on a cheese platter or thrown in a salad – a way more exciting addition than plain old raw cauliflower that I frequently use. Or, as seems to be a theme here, these are yet another fabulous item to include in Bloody Mary’s.

Week 6: Pickled Apple & Red Onion Medley

sblahnik Pickle Project, Pickle Recipes February 11, 2016May 18, 2016how to make pickled apples, how to pickle apples, how to pickle onions, pickled apple recipe, pickled apples, pickled onions

In an attempt to pickle something slightly festive in the spirit of Valentine’s Day (apples are red, pickled onions turn pink-ish…?), I tested out an original recipe for pickled apples and red onions. This is the very first time I’ve pickled something with zero recipe guidance and I actually think they turned out pretty durned good. This apple and onion medley would be a delightful addition to a cheese plate; I’m also thinking about layering these into a killer grilled cheese. INSANE.

The best part of this recipe is you use up pretty much everything and the apple / onion / vinegar/ spice ratios are pretty forgiving – so just use whatever is on hand. Woop!