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7.19.2011

Pickled Root Veggies (Beets, Asian inspired Radishes, Mexican inspired Carrots)


I pretty much love anything pickled. Though I have never been a big "canning" person. My mother and my Nana spend their summers and falls picking veggies, pickling and canning. Oh and lets not forget their jellies, jams, relishes and so on...

Towards the end of August and September (before frost hits or shortly afterwards) You'll see my mom's kitchen and open shelves STOCKED with cans.... when I say stocked I mean to the freaking ceiling. My Nana is just as bad. My mom is a bit more practical when canning she cans allot of tomatoes for sauces, chilli's, salsa, she even made ketchup last year things they will eat all winter long... My Nana on the other hand will pickle almost anything.... I mean how many types of pickles or relish does one person eat in a year? Apparently she thinks we all live off of it because she loads us up with can after can at Christmas time.  I'm not going to lie.... I don't eat even close to half of it! shhh don't tell her!

So here is my attempt at "canning" though these are refrigerator recipes. Not to be stored at room temp for up to a year like their stuff is. These recipes will last 1-2 months in the fridge.

I'm not going for long term storage because well... I don't have enough veggies to actually can for that long!



Pickled Chiogga Beets
Ingredients:
1 bunch of beets roasted and peeled
1 cup red wine vinegar
1 cup water
1 cup sugar
3 cloves garlic diced
1/4 onion thinly sliced
1 cinnamon stick
1 tbs pickling spices


First start by roasting your beets. Please refer to my previous post for directions on how to easily roast and peel beets.
http://bakeaholicmama3.blogspot.com/2011/07/evoo-salt-and-pepper-thats-all-you-need.html
After your beets are roasted, cooled, and peeled slice about 1/8-1/4 of an inch thick. Set aside with sliced red onion.
I just love purple fingers! Oh well it's worth it!
Beets/onion chilling out in their jars waiting for brine
On stove top in a medium sized pan, add in all other ingredients bring to a boil when all of the sugar dissolves turn heat down to medium and let simmer for about 5 minutes.

Remove brine from heat, when it's completely cooled, remove cinnamon stick pour over cooled beets, give a gentle stir and add into desired containers (I'm using regular old Ball jars but Tupperware does the job too!)

Store in the refrigerator for 2-4 days and enjoy! They will last 1-2 months covered in the fridge.




Asian Inspired Pickled Radishes
Ingredients:
1 bunch radishes scrubbed, greens removed and sliced in half or quarters
1 cup rice vinegar
1/4 cup water
1/4 cup honey
1/4 red onion sliced thin




For the brine take a ball/mason jar add in all ingredients and shake. I'm giving each of my boys a small jar to shake.... they are doing this while singing "Shake shake shake, shake shake shake... shake your booty"


After the brining liquid is mixed pour over radishes and sliced onions. Cover and refrigerate for about 2-3 days and enjoy! Can be stored for up to a month. Its a great side or topper for almost any Asian meal.


Mexican Inspired Pickled Carrots
Ever notice those carrots swimming in a jar of pickled jalapeno peppers? Well that's where this recipe comes in.  I first had a pickled carrot last year... they were nothing like this recipe but equally yummy. My husbands grandmother, who is a fantastic home cook gave me the recipe afterwards... she found it in one of those old church/community cook books. It was basically onions, vinegar, carrots and get this.... a can of tomato soup! I made them according to her recipe and man they were good. But today I want something with more of a kick that I can add to my Mexican dishes (we eat ALLOT of Mexican food.) I think there is a name for Mexican pickled carrots... though I don't know what it is. Where's Alton Brown when I need him? He seems to know these types of things.


Ingredients:
1lbs carrots peeled and sliced on the diagonal
3 cloves garlic diced
1 cup cider vinegar
1 cup water
2 tbs pickling spice (includes, bay, peppercorn, cardamon, cinnamon, mustard, coriander... and so on)
2 jalapenos sliced do not remove seeds
1/8 cup pickled mild banana peppers (this was an after thought since I had them already in the fridge)


Directions:
In a large fry pan heat 1tbs EVOO, add in garlic and carrots saute for about 5 minutes over medium heat.  Add in pickling spices and vinegar simmer for another 5 minutes.


 Add water and peppers. Simmer for another 10 minutes.


Let cool, poor into jars or other airtight containers. Refrigerate overnight will last up to a month.

2 comments:

  1. Carrie, if I pressure cook these recipes after, they would be okay to store??? I just barely am starting to can! What a process!

    ReplyDelete
  2. I'm not much of a canning person. So this is new to me... I tend to leave it to my mother and grandmother! With these 3 recipes I'd just stick to keeping them in the fridge for about 30 days or so.

    ReplyDelete

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