Pickled: From Curing Lemons to Fermenting Cabbage, the Gourmand's Ultimate Guide to the World of Pickling (17 page)

This pickled beef is traditionally served with potatoes, dumplings, or cabbage
.

YIELDS 4 POUNDS

 

 MARINADE

 1 cup red wine

 1 cup red wine vinegar

 2 cups water

 1 onion, sliced

 1 tablespoon crushed peppercorn

 1 tablespoon crushed juniper berries

 2 bay leaves

 1 teaspoon mustard seeds

 1 teaspoon pickling salt

 1 teaspoon freshly grated ginger

 MEAT

 1 (3–4-pound) bottom round

 BRAISING SAUCE

 1
¹
⁄
₂
tablespoons butter

 2 cups red onion, diced

 1
¹
⁄
₂
cups diced celery

 2 cups diced carrots

 4 tablespoons flour

 Water, as needed

1. Place ingredients for marinade in a large saucepan; boil 10 minutes. Cool.
   
2. Find a large container that will hold the beef and marinade. Marinate in refrigerator 3 days, turning meat regularly.
   
3. Drain meat, straining marinade. Put marinade aside.
   
4. In a covered oven dish, heat butter; brown meat on all sides. Roast with the reserved marinade at 350°F for 1
   ¹
   ⁄
   ₄
   hours, uncovered.
   
5. Meanwhile, toss vegetables lightly in flour; add to the oven dish after 2 hours. Continue cooking the roast for another hour, or until cooked to an internal temperature of 140°F. If the vegetables are browning too quickly, remove them from the roasting pan. If you are in danger of running out of marinade at any point, you may add water to prevent the juices from reducing too much.
   
6. Remove the roast from the oven, let rest for 10 minutes, and then serve.
   

These lightly pickled shellfish make a delightfully different appetizer for a summer party. Serve them with fruit for a refreshing and light first course to a Southern dinner
.

YIELDS APPROXIMATELY 1 QUART

 

 2 pounds fresh shrimp, peeled

 4 cloves garlic, peeled

 2 white onions, sliced

 1 tablespoon peppercorns

 1 teaspoon red pepper flakes

 
¹
⁄
₂
cup apple cider vinegar

 
¹
⁄
₂
cup white wine vinegar

1. Fill a large stockpot with cold water and bring to a boil over medium-high heat. Have a large bowl of ice water nearby.
   
2. When the water comes to a boil, add the shrimp, and cook until opaque, about 5 minutes. Transfer the shrimp to the ice water to halt the cooking process, and then drain them.
   
3. Place the cooled shrimp, along with the garlic, onion, and seasonings, into your sterilized quart-sized canning jar.
   
4. Pour the vinegars over the shrimp, cap the jar, and shake gently to mix.
   
5. Refrigerate the shrimp at least overnight, and for up to 10 days.
   

This is an intense onion sauce that marries nicely with bratwurst, garlic sausage, and kielbasa. Other herbs worth trying in this blend include cumin, ginger, and allspice
.

YIELDS 3 CUPS

 

 2 chili peppers, seeded and diced

 1 cup Sweet Red Onions (see
Part II
)

 10 cloves fresh garlic, peeled

 1
¹
⁄
₂
cups white vinegar

 
¹
⁄
₂
cup sugar

 1 tablespoon mustard seeds

 1 tablespoon celery seeds

 
¹
⁄
₂
cup dark beer

 
¹
⁄
₄
cup dark honey

 1 teaspoon pickling or canning salt

1. Blanch peppers in boiling water for 2 minutes.
   
2. Place Sweet Red Onions, peppers, and remaining ingredients in a saucepan; bring to a boil.
   
3. Reduce heat; simmer until sauce reduces by
   ¹
   ⁄
   ₄
   cup.
   
4. Cool; run through a blender or food processor for consistent texture.
   
5. Store in freezer-safe containers, leaving space for expansion. Use within 8 months.
   

This is a wonderful Asian-style dipping sauce that can be canned or frozen. If you don’t have find enough pickled ginger juice, many stores carry regular ginger juice
.

YIELDS 2 CUPS

 

 
¹
⁄
₂
cup rice wine vinegar

 
¹
⁄
₄
cup fresh lime juice

 1 tablespoon dried onion flakes

 
¹
⁄
₂
tablespoon chives

 1 teaspoon freshly ground pepper

 1
¹
⁄
₂
teaspoons Pickled Ginger (see
Part II
), minced, plus 1 cup juice, from the pickles.

 1 teaspoon soy sauce

 2 tablespoons chopped green onion, for garnish

1. Mix all the ingredients together in a non-aluminum pan over medium heat.
   
2. Let the sauce come to a low rolling boil; drop the heat to a simmer, and slowly reduce by about
   ¹
   ⁄
   ₂
   cup.
   
3. Cool and preserve. Add green onion when serving.
   

This is a delicious hummus made with garbanzo beans and aromatic eggplant pickles. Inspect the garbanzos after soaking and discard any that are still hard. This recipe is delicious as a spread or a dip for crackers, or as a condiment on a gyro or falafel
.

YIELDS APPROXIMATELY 2 CUPS

 

 1 cup canned garbanzo beans

 
¹
⁄
₄
cup tahini paste

 1 clove garlic, peeled and minced

 
¹
⁄
₄
cup lemon juice

 2 tablespoons Sweet Minted Eggplant, minced (see
Part II
)

 
¹
⁄
₂
teaspoon cumin

 
¹
⁄
₂
teaspoon salt

 
¹
⁄
₄
cup olive oil, as needed for consistency

1. Soak the garbanzo beans in 5 cups water for 12 hours. Drain and rinse.
   
2. In a food processor with an
   S
   blade, process all ingredients except the olive oil. Gradually add the olive oil until the mixture becomes creamy.
   

Garbanzo beans, also called chickpeas, are the traditional ingredient in hummus and falafel. They are a great source of protein and fiber and are high in folic acid as well as the minerals molybdenum, manganese, copper, phosphorus, and iron. Garbanzos originated in the Middle East, where they are a staple food.

 

Both barbecued pork and chicken marinated in oyster sauce also work well in this recipe
.

YIELDS 12 SPRING ROLLS

 

 
¹
⁄
₂
pound pork tenderloin, diced

 2 tablespoons oyster sauce, divided

 
¹
⁄
₂
teaspoon baking soda

 6 dried mushrooms

 1 tablespoon chicken broth or stock

 
¹
⁄
₂
teaspoon sugar

 3
¹
⁄
₂
tablespoons oil, divided

 1 cup mung bean sprouts, rinsed and drained

 
¹
⁄
₄
cup Pickled Carrots, julienned (see
Part II
)

 
¹
⁄
₄
cup Ume Radish Pickles, julienned (see
Part II
)

 2 green onions, thinly sliced on the diagonal

 
¹
⁄
₄
teaspoon sesame oil

 4–6 cups oil for frying

 12 spring roll wrappers

 2 tablespoons cornstarch mixed with 1 tablespoon water