pickles Archives - The Midnight Baker

Jalapeño Pickle Mix

Judith Hannemann — Thu, 01 Jun 2017 23:00:44 +0000

Here’s a pickle mix for jalapeño lovers! Serve this at your next BBQ and watch them disappear!

Calling All Jalapeño Lovers

If you love jalapeños as much as I do, then you’ll simply love this easy-to-make pickle mix.

Have a bumper crop of peppers? You have a choice to process them so you can “put them up” for later use. Otherwise, you can let them sit in your refrigerator to cure for more immediate use.

Whole, Halved Or Sliced

You can prep your jalapeños any way you like them.

If you thinly slice them horizontally, they’ll pickle up very quickly–within a few hours. Same goes for thin slices lengthwise.

You could also keep them whole, but you’ll have to cut a few slits in them so they don’t explode. I choose to do halves because I like to be able to lay them on top of my burgers.

You can just pickle the peppers if you want to do so. I like to add other veggies into the mix, and thinly sliced carrots and onions are my choice. The carrots add just the right touch of sweetness into the mix.

More Heat

You can also control the heat in these pickles.

The ribs account for most of the heat, then the seeds. So if you want a milder pickle, remove the seeds and the white ribs. For more kick, remove the ribs, but keep the seeds. For a full blast, keep both the seeds and the ribs–the best way to accomplish that is to use the whole pepper.

The Recipe

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Jalapeño Pickle Mix

Here’s a pickle mix for jalapeño lovers! Serve this at your next BBQ and watch them disappear!

Prep Time10

Cook Time10

Total Time20

Course: Appetizers, vegetarian dishes

Cuisine: American

Keyword: JALAPENO PICKLES

Servings: 3 pints

Calories: 133kcal

Author: Judith Hannemann

Ingredients

1 lb jalapeño peppers
4 carrots thinly sliced carrots
1 medium onion sliced thinly
3 cloves garlic crushed
2 cups white vinegar
2 cups water
3 tsp kosher salt
1 tsp coriander seed
1 tsp black/white/mixed whole peppercorns

Instructions

Wash jalapeño peppers. You may use them whole, sliced in half lengthwise or sliced. For less heat, remove the seeds and ribs.
Divide peppers, carrots and onion evenly between 3 clean pint mason jars. Place a clove of garlic in each jar.
In a non-reactive saucepan, heat the water, vinegar, salt, peppercorns and coriander seed. Don’t let this boil. Maintain a gentle simmer over low heat for 5 minutes.
Pour liquid over pepper mixture in each jar leaving 1/2-inch head space.
FOR FRESH PACK: Seal jars and place in the refrigerator for about a week before using.
TO WATERBATH CAN: Place jars in a waterbath canner with 1-2-inches of water over the top of the jars. After water comes to a boil, process for 10 minutes.

Nutrition

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Corn Relish

Judith Hannemann — Thu, 18 Jun 2015 23:00:00 +0000

Corn Relish

Nothing says summer like corn relish! Serve it fresh or preserve it for later!

This corn relish is the perfect thing to serve along side of or even on top of burgers and hot dogs! How great is that for saying, “Summer”?

This is one pickle relish that was always on my preserving rotation when I used to do a lot of “putting up” when we had our large garden.

Fresh or preserved–your choice!

But I have to admit I like this relish fresh too! So I’m giving two ways of doing it. I combine canning it with serving it fresh so I have the best of both worlds.

It’s been years since I did canning too, and really enjoyed doing this batch. I used a deep stock pot with a rack in the bottom. This will suffice for half-pint jars. I have a proper water bath (and pressure) canner in my attic, but trying to find either…well…

If you do want to preserve, I’ve given a link in the directions to a site that will give you all the information you need. As long as you follow directions, everything WILL be safe to eat. Since this relish is acidic (a pickle) there is no risk at all of botulism. That’s only a concern in low-acid foods, but acid foods have their spoilage issues too (although not deadly), so I can’t stress enough following directions!

Corn Relish

4 cups cooked corn
3/4 cup diced red bell pepper
3/4 cup diced green bell pepper
1/2 cup chopped white onion
Brine/Dressing:
2 cups white vinegar
2/3 cup sugar
1 tbs kosher salt
1 tsp celery seed
1 tbs mustard seed
1 tsp ground turmeric

Method 1 (to serve fresh):
In a non-reactive saucepan (i.e., stainless steel, ceramic coated), heat the brine/dressing ingredients to dissolve the sugar. Remove from heat and cool.

Mix remaining ingredients in a large bowl and pour cooled brine/dressing over corn mixture. Toss and chill for about 1 hour.

Method 2 (to preserve by canning):
Prepare jars and water bath canner. Read directions on how to process high-acid foods here. You will need 6 half-pint mason jars.

In a large non-reactive saucepan, heat the brine ingredients to dissolve the sugar.

Add the remaining ingredients. Bring to a boil. Reduce heat and simmer for 15 minutes.

Fill jars with relish leaving 1/2-inch headspace. Place lids on jars and hand-tighten rings (do not over tighten). Place in water bath canner.

Process for 15 minutes (this is for sea level, consult your local extension office for high-altitude times)

Remove from water bath. Check seals after about 24 hours.

Corn Relish

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Half Sour Pickles

Judith Hannemann — Thu, 11 Jun 2015 23:00:00 +0000

Half Sour Pickles

Half sour pickles are a big delicatessen treat, but they’re easy to make at home–and cheaper than the store!

The best part of any deli visit for me is scarfing mass quantities of half sour pickles. I can’t get enough of these!

But years ago, I discovered how stupidly easy they are to make, so from then on, I made my own and saved about $4 over buying them at the supermarket.

Why buy? They’re ridiculously easy to make!

My old recipe had alum in it–that is no longer necessary because we now have refrigeration. The alum was just to keep the cukes from going spongy in a root cellar. I never saw the need for it and never used it. In the fridge, you don’t have to worry about “spongy.”

The best part of these pickles is that if, and that’s a big if, they last, they never go bad. They just go to full sour which are exactly like the barrel pickles from years ago.

In any fresh pack (or processed) pickles, it’s important to use either kosher salt or canning salt because these salts contain none of the chemicals that are used in table salt to keep it from clumping. It also has no iodine–which doesn’t react well in a pickling process. I’d advise buying kosher salt as you can use it so many other ways.

Great with a sammy

The amount of cucumbers you need is variable–because of the size of the cukes. If you can find small thinner ones, then they are perfect because they can remain whole and you can pack a load into a jar. If you grow your own–like I used to years ago–pick them before they get fat. The fat ones you can use for salads and bread & butter pickles because you have to slice them then.

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Half Sour Pickles

Half sour pickles are a big delicatessen treat, but they’re easy to make at home–and cheaper than the store!

Prep Time5

Total Time5

Course: Appetizers, vegetarian dishes

Cuisine: American

Keyword: pickles

Servings: 2 quarts

Calories: 76kcal

Author: Judith Hannemann

Ingredients

2 lbs pickling cucumbers aka kirbys
4 cups water
1/4 cup kosher or canning salt
6 cloves garlic crushed (not necessary to peel)
1 tbsp pickling spice
2-4 sprigs fresh dill

Instructions

Wash cucumbers well and slice off the stem and blossom ends.
Wash 2 wide-mouth quart mason jars in hot soapy water; rinse.
Place 3 cloves garlic, 1-2 sprigs of dill and 1/2 tbs pickling spice into each mason jar.
Pack cucumbers into prepared jars--pack them as tightly as you can.
If cucumbers are thick, you may have to slice them in half lengthwise or even quarters (like spears).
Mix the water and salt in a large non-reactive (i.e. ceramic, stainless steel) bowl and stir until salt is dissolved.
Pour enough salt water into each jar to cover cucumbers.
Seal and refrigerate. It will take about a week until they are done on average, but check them in about 5 days.
Makes 2 quarts.

Nutrition

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Cucumber Dill Salad

Judith Hannemann — Tue, 12 May 2015 23:00:00 +0000

Cucumber Dill Salad

This refreshing cucumber and onion salad is a mainstay in NYC German delis. Great served with burgers!

I haven’t eaten this in years. Mainly because I’m no longer close to any good German delicatessens anymore.

Picnic perfect

My sister is visiting and last weekend we were invited to my good friend Lori W’s house for a picnic. Lori served this as one of the sides and we all just went wild! Decided then I was going to make some up too.

Great friends, great food
RIP Charlie 1/2018. You are so missed

This salad is technically a pickle because it’s brined. It’s a very simple fresh-pack brine that can be used for any veggie you want slightly sweet.

Fresh dill is always best, but I didn’t have any so I used the dehydrated kind you find at the grocery. If you want to use fresh, 2 nice bushy sprigs would be about right.

A deli staple

This salad is perfect as a side to cold fried chicken (what Lori had) or with grilled burgers. Great eaten alone too as a starter/appetizer.

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Cucumber Dill Salad

This refreshing cucumber and onion salad is a mainstay in NYC German delis. Great served with burgers!

Prep Time15

Cook Time1

Total Time1 15

Course: salads, vegetarian dishes

Cuisine: American

Keyword: cucumber salad

Servings: 8

Calories: 37kcal

Author: Judith Hannemann

Ingredients

1 seedless European cucumber
1 medium white onion

BRINE

1 tsp dill
1/2 cup white vinegar
2 cups water
1 tbsp kosher salt
1/4 tsp pepper
1/4 cup sugar

Instructions

Using a mandoline (preferred) or a knife, cut cucumber into very thin slices.
Slice onion slightly thicker–maybe 1/16-inch. Cut round onion slices in half and separate.
Mix brine ingredients stirring until sugar and salt are dissolved.
Place cucumbers and onions in a non-reactive (ceramic, glass or stainless steel) large bowl.
Pour brine over cucumber mixture and stir to make sure it is immersed in the brine.
Cover and refrigerate at least 24 hours.

Nutrition

Cucumber Dill Salad

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