Pickled: From Curing Lemons to Fermenting Cabbage, the Gourmand's Ultimate Guide to the World of Pickling

BOOK: Pickled: From Curing Lemons to Fermenting Cabbage, the Gourmand's Ultimate Guide to the World of Pickling
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PICKLED

From CURING LEMONS to FERMENTING CABBAGE
the gourmand’s ultimate guide to the world of pickling

          K
ELLY
C
ARROLATA
          

Pickled Peaches
,
see
Part II

 
C
ONTENTS
 

Introduction

Part I
HOW to PICKLE

The Peculiar History of Pickles

Sweet Techniques and Salty Science

Storing and Canning Your Culinary Crop

Safety and Troubleshooting

Cooking with Your Creations

Part II
RECIPES for PICKLES

Dill Pickles

Freezer Cucumbers

Heirloom Mustard Pickles

Pungent Pickled Garlic

Sweet Red Onions

Brined Capers

Pickled Ramps

Dilly Beans

Hot Okra

Pickled Carrots

Pickled Asparagus

Pickled Mushrooms

Sweet and Sour Beets

Nasturtium

Shallot Confiture

Green Tomato Piccalilli

Sweet Minted Eggplant

Spiced Artichoke Hearts

Sauerkraut

Vegetable Medley

Pickled Vegetables and Arame

Corn Relish

Caramelized Red Onion Relish

Green Coriander Chutney

Sassy Summer Chutney

Mango Chutney

Blueberry Chutney

Vinegar-Packed Peppers

Salt-Cured Thai Chilies

Spicy Dills

Chow Chow

Fiery Pickled Eggs

Rum Chilies

Indian Mixed Greens

Pickled Ginger

Thai Vegetables

Quick-Pickled Sesame Broccolini

Traditional Korean Kimchi

Hot and Pungent Kimchi

Ume Radish Pickles

Daikon and Carrot Tamari Preserves

Burmese-Style Mustard Greens

Pickled Chinese Cabbage

Sweet Pickled Figs

Cranberry-Raspberry Sauce

Quick Pineapple Pickles

Watermelon Pickles

Pickled Peaches

Spiced Orange Rings

Preserved Lemons

Pickled Limes

Canned Apples

Quick-Pickled Plums

Refrigerator Herring

Sauerbraten

Pickled Shrimp

Part III
MEALS with PICKLES

CONDIMENTS, STARTERS, AND SALADS

Pickled Onion Sauce

Pickled Ginger Sauce

Hummus with Sweet Minted Eggplant

Spring Rolls

Halibut Ceviche with Red Onions

Bruschetta with Red Pepper and Artichoke Hearts

Pecan and Goat Cheese Salad

Asian Chopped Salad with Crispy Noodles and Kimchi

Bulgur Salad with Roasted Chickpeas and Lemon

Cellophane Noodle Salad

ENTRÉES

Homemade Reuben Panini

Mediterranean Quinoa Pilaf

Piquant Beef Chow Fun

Barbecue Ribs with Red Onion Sauce

Banh Mi

Teriyaki Salmon Burgers with Pickled Carrots

Fish Tacos with Corn Relish

New England Boiled Dinner

Prime Rib with Quick-Pickled Ramp Aioli

Pan-Seared Duck Breast with Shallots

Goan Chicken Curry

Pork Carnitas

Mapo Dofu with Kimchi

Skewered Lemongrass Chicken

Pork in Plum Sauce

Part IV
DRINKS with PICKLES

Bloody Mary

Garlic Gibson

Bull Shot

Bloody Caesar

Caipiroska

Hairy Navel

Borden Chase with Orange Rind

Pickled Georgia Peach

The Bee’s Knees

Watermelon Cosmo

The Blue Moon

Cucumber Gimlet with Pickled Lime

Mango Chutney Margarita

Pickled Dark and Stormy

Gin-Gin Mule

Prairie Fire Shooter

Knock on Wood with Peach

Pickleback Shot

Dirty Pickletini

Vodka Picklet

Conversion Chart

 

Nasturtium
,
see
Part II

 
I
NTRODUCTION
 

Decadent, sophisticated, adventurous & are these really words that can be used to describe the humble pickle? Absolutely! Once a simple survival skill, pickling is now the trendiest food movement around, valued across the culinary world for its ability to take ordinary ingredients—vegetables, fruits, and even meats—and almost magically imbue them with remarkably vibrant flavor. But today’s upscale fermenting is not the exclusive domain of the four-star chef. With just a handful of simple, fresh ingredients and a few techniques, anyone can produce delicious amuse-bouches, entrées, and even pickled cocktails that push the envelope of epicurean innovation.

 

With creations that run the gamut from a sophisticated and quirky Prime Rib with Quick-Pickled Ramp Aioli to classic Heirloom Mustard Pickles, you can ease into the world of fermented foods by being as highbrow or as lowbrow as you like. There are no rules when it comes to enjoying your pickles! And since today’s hippest pickled foods are often as simple as they are sophisticated, it’s easy to start turning out easy recipes that still deliver an exciting culinary payoff.

In
Part I
of this book, you’ll learn the mechanics of pickling, including important concerns of preparation and safety, so that you’re ready to get down to the business of pickling in your own kitchen. You’ll see what separates pickles from other types of preserved foods, and what makes them such a culinary powerhouse. Then
Parts II
,
III
, and
IV
will broaden your home-cooking horizons as we dish out nearly a hundred upscale—yet accessible—recipes that take you from your first cucumber all the way to dinner party fare, and hyper-cool pickled cocktails for the truly adventurous gourmand.

From the picnic table to the pinnacle of haute cuisine, whether you’re cooking pub grub or setting up a once-in-a-lifetime soiree, you’ll find exactly what you need in the recipes and techniques contained here. Regardless of whether you consider yourself a DIY enthusiast or a member of the culinary elite, you should never be afraid to experiment with your pickles—great food is all about balancing unexpected contrasting flavors and textures, so be sure to have some fun with your cutting-edge creations and let the bold new ingredients here take center stage. It’s time to hit the farmers’ market, grab some glass jars, and jump in to the hip world of pickling!

BOOK: Pickled: From Curing Lemons to Fermenting Cabbage, the Gourmand's Ultimate Guide to the World of Pickling
3.3Mb size Format: txt, pdf, ePub
ads

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