Pickled Purple Cauliflower

crank up some tunes, it's pickling time again.
Asian-Style Pickled Purple Cauliflower.

The prettiest purple pickles you ever did see.
  

Raw purple cauliflower, pre pickling.

Sometimes I have control issues. Sometimes, at the height of summer, when all manner of gorgeous fruits and vegetables are cheap and abundant, my eyes grow significantly bigger than my stomach. This is how I wind up with two overstuffed produce drawers and a refrigerator shelf devoted entirely to experimental pickling projects. The ability to peruse the local farmstand and pass up a whole basket full of gorgeous freshly harvested purple cauliflower is something I do not posses. For those of us suffering (?) with this produce buying compulsion, quick pickles are a lifesaver. And these particular quick pickles are a knock-you-on-your-ass stunner. Vibrant purple with a crunchy raw texture
and a slightly spicy bite.

They'll kick up the flavor profile of any Asian-style noodle or vegetable dish and,
as a bonus, add a a big bold punch of color.
Pretty purple (knock you on your ass) pickles!
Say that three times fast...

Coriander seeds and purple cauliflower.

Asian-Style Pickled Purple Cauliflower
(makes about 1 quart)

One medium head of purple cauliflower,
washed and cut into florets (about 2cups)
1/4c apple cider vinegar
1/4c unseasoned rice vinegar
1/2tsp sea salt
1/4tsp ground black pepper
1/2tsp organic sugar
1/2tsp ground coriander seeds
1 small garlic clove, peeled
2tsp sesame oil
1 small dried chili pepper, halved
(such as chile de arbol)
or
2 tsp red pepper flakes

Cauliflower and pickling liquid, ready for the fridge.

Place cauliflower florettes in a clean 1 quart glass jar.
Add garlic clove and dried chili pepper (or pepper flakes).
In a separate bowl, whisk together vinegars, salt, pepper, sugar,
coriander and sesame oil.
Pour mixture over cauliflower, seal the jar and give it a good shake.
Refrigerate overnight or for up to a week, allowing time for flavors to develop.
Give the jar a little shake every now and then to redistrubute pickling liquid.
Will keep in the fridge for up to a month.

Quick Pickled Radishes

always dance with the one that brung ya.
Quick Asian-Style Pickled Radishes 
and Sweet Onions

Layered sliced radishes and sweet onions, soon to be pickles.

It always comes back around to the pickle. If you're a regular reader you know all too well that I've been on a radish tear of late. With the exception of dessert, they've made an appearance in nearly every dish coming out of my kitchen this summer. Yes, even breakfast; salted radishes on toast, anyone? But I always return to my first love, the one that brought me to the radish party in the first place, the pickle. More specifically, the quick pickle- a ridiculously simple (and tasty) way to preserve these beautiful little roots . This is a slight modification of my earlier recipe for pickled watermelon radishes, using instead spring/summer radishes (such as champion or french breakfast) and sweet onions. Leaving the radishes unpeeled will give the finished pickles a gorgeous pinkish hue, the perfect pop
of color for summer salads and slaws.
Now you go and try this recipe while I get to
work on this whole radish dessert thing...

Fresh coriander in the mortar and pestle.

Quick Pickled Radishes and Sweet Onions
(will fill one 8oz jar)

You will need a clean glass jar
with a tight fitting lid

1 small bunch of radishes, scrubbed and sliced into thin discs
1/2 sweet onion,
cut into 1/8" slices
1/4c unseasoned rice vinegar
1/2tsp sea salt
1/4tsp ground pepper
1tsp organic sugar
1 1/2tsp freshly ground coriander seeds
2tsp extra virgin olive oil





Layer sliced onions and radishes in a clean glass jar.
Sprinkle ground coriander seeds over top of layered vegetables.
In a separate bowl, whisk together rice vinegar, salt, pepper, sugar and olive oil.

Pour vinegar mixture over radishes and onions.
Seal jar tightly and give it a good shake.
Refrigerate overnight, allowing flavors to develop.
Will keep in the fridge for up to a month.

The gorgeously pink finished pickles.

Pickled Chard Stems

hell yes, we can pickle that.
Quick Pickled Chard Stems.

Chard stems: scrubbed, sliced and ready for pickling.

Get ready dear readers, it's chard week here in the slow club kitchen. Despite the best destructive efforts of the local slug population (slimy little fuckers), I've got a bumper crop this season. This is not a bad position to be in, but it does force a little on-your-feet thinking to avoid drowning in brightly colored leaves or becoming excruciatingly bored eating the same dish night after night. How to preserve this gorgeous bounty??  A stumbled-upon image of sriracha pickled chard stems on the Bon Appetit website was a miraculous revelation.
Of course, pickling is the answer!
PICKLING IS ALWAYS THE ANSWER.


I've hybridized a couple of recipes, this one from the New York Times, and the aforementioned sriracha pickled chard stems. The result is sweet, briny and spicy; enjoy them on their own, add the pickles to a summer noodle or salad dish or, if you're feeling a little on the ambitious side, pair with this raw pine nut goat cheese. 

So lets crank up some punk (the So So Glos' new album"Blowout" is my summer pickling soundtrack) and get down to brining.

Chard stems packed and ready for pickling brine.

Quick Pickled Chard Stems

(fills one 8oz canning jar)

1 cup of chard stems,
leaves removed

3/4c unseasoned rice vinegar

1/4c water

2Tbsp sugar

1Tbsp kosher salt

1/8tsp coriander seeds

1/8tsp black or pink peppercorns

1tsp sriracha

Wash and scrub chard stems and trim off any remaining bits of leaves. 

Slice stems into batons roughly the height of your canning jar, minus 1/4" for headspace. 

Pack stems into canning jar.

Combine vinegar, water, sugar, salt, spices and sriracha in a small sauce pan
and bring to a light boil.

Stir until sugar and salt has dissolved.

Pour hot brine over stems, cover and refrigerate.

Leave for at least 2 days and up to 2 weeks for flavors to develop before eating. 

Will keep for up to 1 month in the fridge.

The finished product.

Pickled Watermelon Radishes

pretty food makes me happy, and so do homemade pickles.

Asian-Style Pickled Watermelon Radishes

Peeled watermelon radishes from the Egleston winter farmer's market. Gorgeous.

Watermelon radishes, peeled and stem end removed.

Watermelon radishes are like the quiet cool kids of the radish world. Their muted exteriors bear no clues to the beautiful shock or color contained within; poetic huh? What can I say? There are few fruits or vegetables quite as stunningly inspiring as these little tubers. Slicing one open never fails to put a smile on my face, and maybe a little poetry in my head. Yes, radishes are something of an acquired taste, but if you're trying to gently ease into radish-world, they're a damn good way to start. 

Watermelon radish slices, ready for pickling.

While traditional radishes have an strong earthy smell and taste, watermelon radishes are much milder and slightly sweet making them a fantastic raw snack. They generally grow larger, usually a couple of inches in diameter, making them perfect for slicing and, of course, pickling. This recipe is for an Asian-flavored pickle and includes some traditional ingredients such as rice vinegar, sesame oil and coriander. I quite literally always have a jar of these in my fridge as they are a key component in one of my all time favorite meals: pickled watermelon radishes on a bed of seasoned sushi rice, topped with toasted seaweed. The Asian flavors in the pickles play beautifully off the seasoned sushi rice and the crunchy seaweed, making for a perfect and healthy one-bowl meal. They are also a fantastic snack all on their own or delicious (and gorgeous) paired with a light avocado-citrus salad. 

Radishes and onion slices with coriander seeds.. 

Asian-Style Pickled Watermelon Radishes

You will need a clean pint jar with a tightly fitting lid 

1 large watermelon radish (approximately 1c sliced); 

scrubbed, peeled and cut into 1/8" thick slices

1 small white onion, halved and cut into 1/8" thick slices

1 tbsp apple cider vinegar

3 tbsp rice vinegar

1/2 tsp salt

1 tsp organic sugar

1 tsp ground coriander seeds

1 tbsp sesame oil

1 tsp olive oil

pinch of ground pepper

Finished recipe, ready to be covered and chilled. 

Slice watermelon radishes and onions and place in medium sized bowl.

Add vinegars, salt, sugar, coriander, oils and a pinch of pepper, stir to combine. 

Cover bowl tightly with plastic wrap and refrigerate for 12 hours; 

this will give the flavors time to develop.

They are ready to eat after 12hrs in the fridge, but the longer you leave them, 

the deeper the flavor will be.

Transfer radishes to a clean glass jar with a tightly fitting lid.

Will keep refrigerated for up to a month.

Keep these in the fridge and just try to resist eating them all.

Preserved Meyer Lemons

Making Up For Lost Time:
Preserved Meyer Lemons
and
Smokey Preserved Meyer Lemon Dressing

Meyer lemons, washed, scrubbed and ready for preserving.

Oh preserved lemons, where have you been all my life? I'd heard whispers of your existence, seen references to you in cookbooks and glossy food magazines, but never did I think it would be so easy to make you for myself . Yet here you are, after very little work on my part, in my fridge, waiting for me to add you into dishes and dressings whenever my little heart desires. You're the most glorious pickled food I've ever eaten. If only I had known sooner,
we could have had so much more time together .
*sigh*
Oh well, ever forward.

While most preserved lemon recipes call for traditional lemons, I decided to use the gorgeous Meyer lemons found at the grocery store this weekend. They're a bit pricier and a bit harder to come by, but every bit worth it. Meyers are almost indescribably wonderful. A cross between a traditional lemon and a mandarin orange, they have a sweeter nearly floral taste and are more vibrantly colored with a thinner skin than regular lemons. If you see them, stock up; they are only in season for a brief window, usually from December through April. I tend to hoard them whenever they're available, freezing the juice, candying the peels, drying the zest,
and of course, making preserved lemons.

Now you can add herbs to your lemons; a bay leaf, cinnamon stick, coriander, etc.,
or choose to leave your lemons relatively naked, adding only salt.
I go the naked route, having found that adding spices can muddle the
complex flavor of the lemon itself.

So here it is, my 
Making-Up-For-Lost-Time
Preserved Meyer Lemons Recipe

Meyer lemons, quartered with ends attached, topped with kosher salt.

You will need:
Sterilized 1qt jar with tightly fitting lid
8 -10 meyer lemons
1/2- 3/4c coarse kosher salt

Thoroughly wash your lemons then slice off each blossom end .
Cut each lemon into quarters, leaving attached at the base.


Open each lemon and sprinkle about 1 tbsp of salt over both the inside and skins.
Line the bottom of your jar with 1/4' of kosher salt .
Pack the salted lemons into the jar, squishing them down with your hand
until the juice rises up enough to cover them.

Jarred salted meyers, ready to top with lemon juice.

If there is not enough juice to cover add some extra.
Sprinkle a Tbsp of salt over the top and tightly seal the jar.
Leave out at room temperature for 2-3 days.
Transfer jar to refrigerator and allow to sit for another 3-4 weeks.
You can turn the jar upside down on occasion to distribute the liquid more evenly.
Once the rinds have softened your preserved lemons are ready to use.
These will keep in the fridge for at least a year.

To use your preserved lemons:
Remove a segment from the jar, rinse under cold water to remove excess salt, remove flesh from the peel,
then chop or mince as much of the peel as your recipe calls for.
Any unused portion of the whole lemon can
be returned the the jar.


Simple Smokey Preserved Lemon Vinaigrette
1/2c olive oil
1/4c apple cider vinegar
1tbsp finely minced preserved lemon rind
1 tsp finely minced garlic
1 tsp smoked salt (you can use a regular sea salt instead,
but the smoky flavor is amazing, so seek out smoked salt if you can)
pepper to taste

In a medium bowl whisk vinegar, garlic, and minced preserved lemon rind, and salt together.
Slowly add in olive oil, whisking until thickened.
Add pepper to taste, whisking to incorporate.

This is a perfect green salad dressing but also rocks the house over any fresh
chopped veggie/bean/grain salad you can think of.

Jarred preserved lemons, ready for adding to any recipe your little heart desires. 

Bourbon Pickled Cranberries

cranberry picklemania.
Spiced Bourbon Pickled Cranberries

Fresh cranberries and pickling spices: cinnamon, whole cloves, and black peppercorns.

It has been said before but bears repeating; I am a firm believer that almost any fruit or vegetable can be improved by pickling. I am also a firm believer than almost any dish can be improved by adding a wee bit of Bourbon. These pickled cranberries certainly prove both statements true. Fresh spiced cranberry sauce is a regular on my Thanksgiving table and I  always add a dash of  bourbon to top it off. Using the same flavor profiles, with the addition of cider vinegar, I whipped up this brining recipe. Boozy pickled cranberries! The first jar has only just been cracked open, but already my mind is spinning with the possibilities. While drinking a tonic spiked with pickled cranberries for breakfast this morning images of beautiful cranberry-topped cocktails were dancing through my head. I can also envision these as a great addition to a winter salad, an accompaniment to a holiday appetizer spread, even tossed into a batch of hot mulled cider.  I'll be stocking up on fresh cranberries before they disappear for the season and canning up a bunch of these for holiday gifts. 

Prepared canning jars and brined pickled cranberries, ready to pack. 

Spiced Bourbon Pickled Cranberries Recipe

(Yields 4 pints or 2 quart jars)

2 12oz bags of fresh cranberries

2 1/2c apple cider vinegar

2c organic vegan sugar

1/4c Bourbon/ Whiskey 

1/2tsp whole cloves

1/4 tsp black peppercorns

2-4 whole cinnamon sticks (1 per jar)

*One note for this recipe: save your leftover pickling liquid! It can be used to poach other fruits,
like pears or apples, or used to make a batch of refrigerator pickles.

Sterilize your canning jars and in a boiling water bath for 10 minutes. 

Prepare your lids and bands in a small saucepan of simmering water.  

If you are new to canning, here is a helpful page on preparing your jars:

ehow: how to prepare canning jars and lids

In a medium saucepan combine vinegar, sugar and bourbon. 

Bring to a gentle boil over medium high heat.

Stir until all sugar is dissolved.

Add cloves and peppercorns to brine.

Add cranberries, stirring to combine and cook for 5 minutes, 

returning to a boil and stirring frequently. 

When cranberries begin to pop, remove from heat.

Pickled cranberries; packed, brined, and ready for their lids.

Once the sterilized jars are removed from the water bath, add 1 cinnamon stick to each.

Ladle pickled cranberries into prepared jars with a slotted spoon.

Pour remaining brine over the top of packed cranberries, 

leaving 1/2 inch of headspace in each jar.

Wipe the rims of your jars with a clean, damp cloth; then apply your lids and bands.

Place in boiling water bath, making sure jars are covered with at least 1 inch of water. 

Process for 10 minutes.

Remove jars from water bath once the processing time is up.

Place on a cooling rack or other heat surface.

Allow to cool for 24 hours.

Remove bands and check seals. Place any unsealed jars in the fridge.

Now you can eat 'em up!

Spiced bourbon pickled cranberries in tonic. Pretty close to perfect.

Momufuku Soy Pickled Shiitakes

pickles n' punk
Soy Sauce Pickled Shiitakes 

Today I decided to listen to some Fugazi and pickle some things. Sometimes you can't fight the urge, you know? I believe punk to be the perfect pickling/canning music and I'd like to think David Chang would agree. So in honor of the great Ian MacKaye, and with all credit to Mr. Chang, I give you my adaptation of Momufuku's soy sauce pickled shiitakes.
Soy sauce pickles??
Pure genius.

Now, I'm not going to order you to make these immediately, but I will strongly encourage you to do so. A handful of these tossed into a big bowl of white miso with rice noodles is one of my go-to meals year round.
I've also added them to many a noodle dish, both cold and hot.

Perfect every time.

If possible, get yourself to the local Asian grocery for ingredients. I purchased an 8oz bag (that is a LOT of dried mushrooms) for $8.00, as well as my ginger and soy sauce (always good to have on hand).
Stock up!
Trust me, you'll be making this recipe again very soon.

 

Soy Sauce Pickled Shiitakes 
(slightly) adapted from Momufuku

3 Cups loosely packed dried shiitakes (pre-sliced or whole caps)
1/2c vegan organic sugar
1/4c unseasoned rice vinegar
1/4c apple cider vinegar
1/2c tamari or soy sauce
2 small 1/2" knobs of ginger, peeled

Place dried shiitakes in a large bowl, cover with hot water.
Allow to rehydrate for 15-30 minutes.
Once mushrooms are softened, remove from liquid.
Remove stems and, if you have whole caps, cut into 1/4" thick slices.
Take liquid and pour through a fine mesh strainer to remove any debris and set aside.
In a medium saucepan combine vinegars, sugar, soy sauce and ginger.
Add in mushroom slices and 1c of the reserved cooking liquid.
Stir gently to combine.
Bring to a simmer over medium heat, then reduce and gently simmer for 30 minutes.
Allow mushrooms to cool in the cooking liquid then pack into a glass quart jar.
Add enough cooking liquid to cover.

Your pickles are ready to eat now (hooray!) but will also keep for
at least a month in the fridge.

Pickled Turnips

Middle Eastern Staple: Pickled Turnips

Beautiful local red turnips from the Egleston Winter Farmers Market.

Red turnips, scrubbed and ready for peeling and pickling.

In my almost two decades as a vegetarian I've conquered nearly all socially stigmatized vegetables- brussel sprouts, spinach, cabbage, and even the dreaded lima bean- but turnips have always been a bit of a mystery. I've tried a handful of turnip preparations over the years- turnip fries, turnip mash, roasted turnips- nothing has ever quite satisfied. That is, until I discovered that most magical of Middle Eastern accompaniments, pickled turnips. I am of the firm opinion that  any dish tastes better with a pickle, and pickled turnips are no exception
to this rule.



Crunchy, tart, and earthy- they add a deeper flavor profile to any Middle Eastern dish,  go perfectly with hummus,  and are a snap to make.They are traditionally prepared with white turnips, and get their pinkish hue from a couple slices of beet added to the jar during prep.

 I discovered these red turnips at the Egleston Winter Farmer's market this weekend and decided to give them a try instead. I believe the taste and texture will be the same,  and they are already a bit pink, which is a nice bonus. For this recipe I used a fairly traditional brine and added fresh garlic and bay to the jar.

Recipe:
Middle Eastern Pickled Turnips (Turshi Left)

Approximately 2lbs of turnips- scrubbed, peeled, and cut into matchsticks
1 small beet- scrubbed, peeled and similarly sliced
2-3 cloves of garlic- sliced thinly

2 1/2 cups of white vinegar
1 1/4 cups of water
1/3 cup kosher salt

bay leaf (optional)


Place garlic slices, bay leaf, sliced turnips and beets into a clean, sterilized 2 quart jar.
Combine water, vinegar, and salt in medium saucepan and bring to a boil, stirring until salt is dissolved.
Pour hot brine into over turnips and allow to cool to room temperature.
Once jar is cooled, cover and find a cool dark place to store for one week to allow the pickles to properly cure and the flavors to blend.
The pickles will look very light pink at first, but the beet slices will darken their color over the week.
Once the week is up, the pickles can be stored in the refrigerator for up to six weeks, though I doubt they'll stay uneaten for that long.

Enjoy on their own as a quick snack, as part of a mezze plate, or wrapped up in a Middle Eastern sandwich- they are an outstanding addition to hummus and compliment stuffed grape leaves beautifully as well.