Quick Bread & Butter Apple Pickles
November 17, 2011 § Leave a Comment
Quick pickles are my go-to recipe when the cucumber crop goes gang-busters. But it wasn’t until this past fall, when I cooked side-by-side with Cammy at Super Chilly Farm, that I added apples into the vinegar brine. We made this recipe six times in three weeks and since coming home to Arizona, my mom has kept the crisper drawer stocked with cucumbers.
Two things to note:
(1) Use the very best apple cider vinegar you can find. If you can, seek out a local apple orchard and buy vinegar in bulk (we buy gallon jugs). The cost isn’t prohibitive (in fact, it’s often comparable to grocery store prices, or cheaper when purchased in larger quantities); it only requires a bit of extra effort. While I lived in Maine I tracked down Sewall’s cider vinegar. I brought home a bottle for my mom who tried it and said it tasted like wine and was the best she’d ever tasted.
(2) At Super Chilly Farm I was fortunate to have a stock pile of heirloom apples at my disposal. With each batch of pickles, I sliced up different kinds of apples — softer, crisper, sweeter, tarter. My favorite pickle batch used sweet, only slightly acidic, very crisp crab apple varieties called Chestnut and Pipsqueak. Close runner-ups were Red St. Lawrence and Garden Royal apples. (Photographs here.) I suspect that this recipe would be quite good with the conventional varieties Pink Lady, Fuji, Braeburn or Gala. Or, if you live in apple country, visit an orchard growing out apples native to your area and try out a couple that strike your fancy.
Ingredients:
4 medium-sized pickling cucumbers, thinly sliced
4-5 small/medium apples, unpeeled, cored
1 tablespoon sea salt
2 early onions/shallots
1 cup apple cider vinegar
1/2 cup water
1/3 cup honey (or more, to taste)
1 cinnamon stick
Method:
1. Prep cucumbers: Cut off ends, discard, and thinly slice with a cabbage shredder, mandolin, food processor or sharp knife. Place cucumber slices in a colander and toss with sea salt. Let sit for 20 minutes. Prep apples and onions using the same slicing utensil—aim for uniform thinness and size.
2. In a small bowl, whisk vinegar, water and honey until full incorporated. Add cinnamon stick and pour dressing over apples and onions.
3. Rinse cucumbers and lightly dry. Add slices to bowl with apples and stir well. Let sit for at least 30 minutes before serving. Refrigerate for up to two weeks.
Diet Notes: SCD-safe, nut-free, gluten-free
Quick Cucumber “Pickles”
August 3, 2009 § 1 Comment
After 24-hours of marinating/refrigeration.
Before marination.
Ingredients:
4 medium-sized cucumbers
1 small red onion
1 small white/yellow onion
few springs fresh dill
3/4 cup rice wine vinegar
4 heaping tablespoons evaporated cane sugar
1/4 teaspoon sea salt
2 tablespoons olive oil
1 teaspoon whole peppercorns
Method:
1. In a small bowl, combine vinegar, salt and sugar in a bowl and whisk until dissolved.
2. Chop cucumbers and onions in thin slices. Place in a non-corrosive bowl. Add sprigs of dill.
3. Once sugar/salt has dissolved add peppercorns and olive oil. Pour liquids over vegetables. Refrigerate for at least two hours so that the cukes and onions can “wilt down,” preferrably over night. Enjoy staight out of the fridge or as a delicious salad topping!
Diet Notes: Gluten-free, nut-free, vegan
