Getting Pickled
I've always loved sour things, even as a young kid I enjoyed the sensation of involuntary puckered lips. I like my lemonade extra lemony, my rhubarb pie with only rhubarb (strawberries make it too sweet), and I adore all things pickled. I generally don't have the patience for actual canning, but quick pickles are my jam.
Summer offers up a lot of pickling opportunity so I've been pickling a lot of things recently. And not just veggies, fruit, shrimp, and mustard seeds too. Quick pickles are, as the name suggests, quick to make and they also add a lot of flavor to any dish. Boring old chicken and pork come alive with pickled accompaniments and salads become (dare I say it) exciting!
So below are a few recipes for pickled things that will give your meals more punch with little effort. I should also note that pickles are pretty good for you, so dive right in and let's get a little pickled!
Pickled Shrimp
Serves 6
*This recipe is great to serve with drinks before dinner or as a packable snack on a picnic or part of a cocktail party menu or to bring tailgating OR atop a salad!
Ingredients
1 cup white wine vinegar
6 slices of fresh ginger
2 tablespoons whole coriander seed
1 tablespoon whole fennel seed
1 tablespoon whole peppercorns
2 ½ lbs large shrimp (app
1 medium red onion, thinly sliced
1 medium lemon, thinly sliced
¼ cup capers, drained
3 garlic cloves, thinly sliced
¼ teaspoon crushed chile flake
4 bay leaves
¾ cup Extra-Virgin Olive Oil
Kosher salt and freshly ground black pepper
Prep
In a medium non-reactive pan combine vinegar, ½ cup water, ginger, coriander and fennel seeds and peppercorns. Bring to a boil over medium-high heat. Lower the heat and simmer for 10 minutes. Set the pickling mixture aside and cool completely.
Bring a large pot of salted water to a boil. Add the shrimp. Remove from the heat and let cook until the shrimp turn pink, about 3 minutes. Drain and submerge in an ice bath. Let cool completely then peel and devein the shrimp.
Put the shrimp in mason jars with the onion, lemon, capers, garlic and bay leaves - pack everything in tightly. Whisk olive oil together with chile flake and salt and pepper to taste into the pickling liquid, pour mixture over the shrimp. Seal jars and refrigerate for at least 24 hours and up to 3 days.
Serve cold or at room temperature.
Carrot Salad with Spiced Yogurt and Pickled Shallot
Serves 4 as a side
* An easy and pretty side dish made even prettier if you can get your paws on rainbow carrots. It's important not to overcook the carrots, mushy carrots are a huge bummer.
Ingredients
1 tablespoons Extra Virgin Olive Oil
1 lb small carrots, assorted colors if desired, scrubbed and cut in half
Kosher Salt and freshly ground pepper
½ cup Greek yogurt
2 tablespoons fresh lime juice, divided
1 teaspoon honey
¼ teaspoon ground cumin
¼ teaspoon ground fennel
1 medium shallot, sliced thin
¼ cup fresh cilantro leaves
Prep
Preheat oven to 400 degrees. Toss carrots with oil and salt and pepper. Arrange carrots on a baking sheet in a single layer. Roast until tender but still with a firm bite, about 20 minutes.
While carrots cook, whisk yogurt, 1 tablespoon lime juice, honey, cumin, and fennel in a bowl with salt and pepper to taste - set aside
Add remaining lime juice to a bowl with shallot and let marinate at least 15 minutes.
To plate: spoon yogurt onto a plate or platter, artfully arrange carrots, top with quick pickled shallots and cilantro leaves. Serve at room temperature.
Summer offers up a lot of pickling opportunity so I've been pickling a lot of things recently. And not just veggies, fruit, shrimp, and mustard seeds too. Quick pickles are, as the name suggests, quick to make and they also add a lot of flavor to any dish. Boring old chicken and pork come alive with pickled accompaniments and salads become (dare I say it) exciting!
So below are a few recipes for pickled things that will give your meals more punch with little effort. I should also note that pickles are pretty good for you, so dive right in and let's get a little pickled!
Pickled Shrimp
Serves 6
*This recipe is great to serve with drinks before dinner or as a packable snack on a picnic or part of a cocktail party menu or to bring tailgating OR atop a salad!
Ingredients
1 cup white wine vinegar
6 slices of fresh ginger
2 tablespoons whole coriander seed
1 tablespoon whole fennel seed
1 tablespoon whole peppercorns
2 ½ lbs large shrimp (app
1 medium red onion, thinly sliced
1 medium lemon, thinly sliced
¼ cup capers, drained
3 garlic cloves, thinly sliced
¼ teaspoon crushed chile flake
4 bay leaves
¾ cup Extra-Virgin Olive Oil
Kosher salt and freshly ground black pepper
Prep
In a medium non-reactive pan combine vinegar, ½ cup water, ginger, coriander and fennel seeds and peppercorns. Bring to a boil over medium-high heat. Lower the heat and simmer for 10 minutes. Set the pickling mixture aside and cool completely.
Bring a large pot of salted water to a boil. Add the shrimp. Remove from the heat and let cook until the shrimp turn pink, about 3 minutes. Drain and submerge in an ice bath. Let cool completely then peel and devein the shrimp.
Put the shrimp in mason jars with the onion, lemon, capers, garlic and bay leaves - pack everything in tightly. Whisk olive oil together with chile flake and salt and pepper to taste into the pickling liquid, pour mixture over the shrimp. Seal jars and refrigerate for at least 24 hours and up to 3 days.
Serve cold or at room temperature.
Carrot Salad with Spiced Yogurt and Pickled Shallot
 |
Serves 4 as a side
* An easy and pretty side dish made even prettier if you can get your paws on rainbow carrots. It's important not to overcook the carrots, mushy carrots are a huge bummer.
Ingredients
1 tablespoons Extra Virgin Olive Oil
1 lb small carrots, assorted colors if desired, scrubbed and cut in half
Kosher Salt and freshly ground pepper
½ cup Greek yogurt
2 tablespoons fresh lime juice, divided
1 teaspoon honey
¼ teaspoon ground cumin
¼ teaspoon ground fennel
1 medium shallot, sliced thin
¼ cup fresh cilantro leaves
Prep
Preheat oven to 400 degrees. Toss carrots with oil and salt and pepper. Arrange carrots on a baking sheet in a single layer. Roast until tender but still with a firm bite, about 20 minutes.
While carrots cook, whisk yogurt, 1 tablespoon lime juice, honey, cumin, and fennel in a bowl with salt and pepper to taste - set aside
Add remaining lime juice to a bowl with shallot and let marinate at least 15 minutes.
To plate: spoon yogurt onto a plate or platter, artfully arrange carrots, top with quick pickled shallots and cilantro leaves. Serve at room temperature.
Revisit some of my previous posts starring pickled things: Pickled Mustard Seeds or 'Mustard Caviar', Pickled Eggs, Pickled Rhubarb, Pickled Baby Squash and Pickled Peaches.
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