Peter Piper picked a peck of pickled peppers. And squash. And zucchini. And tomatoes. And cauliflower. and…
Pickling isn’t just for pickles! As the fall harvest comes in are you finding yourself with way too many vegetables? Quiches, pasta, salads, steamed, fried, stir fried, even raw is just too much! Well pickling is a quick and easy answer for your abundance of veggies.
Did you know you could pickle just about any vegetable? Solo or mixed, vegetables like squash, tomatoes, peppers, zucchinis, eggplants, cauliflower, beans, and yes, even cucumbers can all be pickled.
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(More pickling news and recipes)
You can make your own pickling spice mix* or save time and use Chef Cherie’s Pickling Spice Blend.** Do you like your pickles sweet? Sour? Spicy? Plain? We carry everything you need for pickling. Just bring your mason jars!
Chef Cherie even makes a Pickling Spice Gift Set, containing Coriander Seeds, Black Peppercorn, Dill Seed, Red Pepper Flakes, and Pickling Spices blend. Every spice needed for delicious pickled veggies. Perfect for the seasoned canner or novice pickler.
* Common Pickling Spices include: Coriander Seeds, Curing Salt (Pickling Salt), White Vinegar Powder, Apple Cider Vinegar Powder, Mustard Powder & Mustard Seeds (yellow and brown), Celery Seeds and Red Pepper Flakes.
**Chef Cherie’s Pickling Spice Blend contains – Cinnamon, Allspice, Mustard Seed, Coriander Seed, Bay Leaves, Ginger, Chilies, Cloves and Black Peppercorn.
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Here are some pickling suggestions to help get you on your way.
- 3 small yellow summer squash sliced 1/2" thin slices, about 3 cups
- 1/2 cup onions chopped
- 1 large sweet red pepper cut 1/4" strips
- 1 tbsp salt
- 1 cup sugar
- 3/4 tbsp white vinegar powder
- 3/4 tbsp water
- 3/4 tsp mustard seeds
- 3/4 tsp celery seed
- 1/4 tsp ground mustard
- In a large nonmetal bowl combine squash, onion, and sweet peppers. Sprinkle with salt over vegetables; stir to combine. Cover and refrigerate for 1 hour. Drain off liquid.
- In a 3-quart saucepan combine sugar, vinegar powder, mustard seed, celery seed, water, and ground mustard. Heat to boiling. Add squash mixture. Return to boiling; remove from heat. Ladle mixture into 2 clean pint jars. Cool 30 minutes. Cover and refrigerate at least 24 hours before serving. Store in refrigerator up to 1 month. Makes 2 pints. (16 1/4 cup servings)
- 3 cups green pepper grated
- 3 cups pickling cucumbers grated (6-8 pickles)
- 1 cup minced onion
- 2 tbsp apple cider vinegar powder
- 1 cup granulated sugar
- 2 cups water
- 1 tbsp kosher salt
- 1 tbsp mustard seed
- 1/2 tsp celery seed
- 1 tsp red pepper flakes
- Combine prepared green pepper, cucumber, and onion in a large, non-reactive (stainless steel or enamel-coated) pot. Stir in one cup of water and apple cider vinegar powder and bring to a simmer. Simmer, stirring occasionally, until the vegetables have cooked down and the liquid is reduced by about 1/3, about 30 minutes. Drain the vegetables, discard liquid, and return vegetables to the pot.
- Add remaining vinegar, sugar and the spices. Bring to a simmer and cook for five minutes. Remove pot from heat.
- Fill jars, wipe rims, apply lids and rings. Process in a boiling water canner for 10 minutes (starting time when pot returns to a boil). Remove jars from pot and let cool on a towel-lined countertop.
- When jars are completely cool, remove the rings and test the seals. The relish is good to eat immediately. Store sealed jars in a cool dark place for up to a year.
Featured Spices:
Recipe Source: Serious Eats - Sweet and Spicy Pickle Relish
- 1 tbsp yellow mustard seed
- 1 tbsp brown mustard seeds
- 1 1/2 tsp coriander seeds
- 1 tsp apple cider vinegar powder
- 2/3 cups kosher salt
- 1/2 cup sugar
- 1 cup water
- 4 tbsp dill
- 8 chicken thighs boneless, halved (appx 3 lbs)
- 10 cups vegetable oil for frying
- 2 cups buttermilk
- 2 cups all-purpose flour
- kosher salt
- Tuxedo Sesame Seed Blend Chef Cherie brand
- honey
- hot sauce
- Toast mustard and coriander seeds in a dry medium saucepan over medium heat, tossing often, until mustard seeds begin to pop, about 3 minutes. Add vinegar, salt, and sugar and bring to a boil. Reduce heat and simmer, stirring often, until salt and sugar are dissolved, about 4 minutes. Remove from heat; stir in dill and 4 cups water. Let cool.
- Place chicken and brine in a large resealable plastic bag; chill 3 hours. Remove chicken from brine, scraping off seeds, cover, and chill until ready to fry.
- Fit a large pot with thermometer and pour in oil to measure 2”. Heat over medium-high heat until thermometer registers 350°.
- Meanwhile, place buttermilk in a large bowl. Place flour in another large bowl; season with kosher salt. Working in batches, coat chicken in buttermilk, then dredge in flour, dipping your fingers in buttermilk as you pack flour on to help create moistened, shaggy bits (the makings of a super-crisp crust); transfer to a baking sheet.
- Working in batches and returning oil to 350° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and chicken is cooked through, 6–8 minutes. Transfer to a wire rack set inside a baking sheet.
- Drizzle chicken with honey; sprinkle with Tuxedo Blend Sesame seeds. Serve with hot sauce alongside.
- 3 - 4 small green tomatoes
- 2 - 3 jalapeno peppers
- 2 cloves garlic
- 1 tsp curing salt
- 2 tbsp white vinegar powder
- 3 cups water
- Quarter green tomatoes into a large bowl, for very small ones I just half them.
- Set up clean sterile Wide Mouth Quart Jars and lids.
- Bring to a boil, 2 parts white vinegar and 1 part water, enough to fill all the jars you are making.
- Place 2 cloves of garlic in each jar.
- Add 2-3 jalapeno peppers to each jar. Any hot pepper will do.
- Stuff jars with quartered green tomatoes.
- Add 1 teaspoon of salt to the top of each jar.
- Pour boiling Vinegar and Water into each jar.
- Wipe the rims of the jars and place prepared lids according to the jar manufactures instructions.
- Turn upside down to cool and vacuum lids. No water bath or they will get mushy!
- Allow 1 month for the tomatoes to reach full flavor. They get better they longer the sit.
Featured Spices:
Recipe source: food.com - Spicy Green Tomato Pickles