Pickles 3 Ways
Cravings drive everything in this house, and my desire for a good “Kosher” pickle in New Mexico meant I would have to make it myself. To say I nailed it is an understatement. I couldn’t be happier with the way these pickles turned out.
Growing up in NYC with a mother that was born and raised on Delancy St means that I’m a bit of a pickle purist. Sure, I don’t have giant barrels to float pickles on the sidewalk for everyone to grab, but flavor and texture are what make these as close as I’m going to get without being at a Glatt Kosher Deli.
Merit on the other hand is addicted to a good sweet pickle. She loves those little gherkins but our cucumbers are growing way too fast to get them that small. It doesn’t matter since my pickles are just as sweet and crisp as anything you can buy in a store.
I also decided to pickle some pineapple. I had a little set aside for ice pops for the kids, but they like pickles too, so win-win. These pickles are fantastic and make a great relish! Or use them in salsa for an extra kick! The brine can also be used in place of vinegar in your favorite dressing. So these pickles are really multi-taskers when it comes right down to it; definitely worth having in your fridge. Maybe we could even make those ice pops!
RAW VEGAN RECIPE: Pickles 3 Ways
“Kosher” Dill Pickles
2 sliced or speared seedless greenhouse cucumbers
1/8 cup Kosher Salt (if you use sea salt the liquid will be cloudier)
5 cloves peeled garlic
1/2 tsp dill seed
equal parts (1/8 tsp):
peppercorns
mustard seeds
crushed red pepper flakes
coriander seeds
4 allspice berries
5 lightly crumbled bay leaves
filtered water
Using a medium sized Mason Jar place all ingredients in together and fill with water until everything is covered. Place in a dark space on your counter with a towel over it and secure with a rubber band. Check twice a day, carefully stirring to mix things up. After 2 days your pickles should be ready and you can cover and keep in your refrigerator. You can keep them on the counter a little longer if you want, but check them more often to make sure they don’t start to get a film. If it’s just beginning to film, skim the top and discard, the pickles will be fine.
* pickles might take longer if your kitchen is cooler
Crispy Sweet & Sour Pickles
2 sliced or speared seedless greenhouse cucumbers
4 pearl onions
2 tsp salt (Kosher salt or sea salt)
3 tblsp raw sugar
1/4 tsp mustard seed
1/8 tsp coriander seed
1/4 tsp red pepper flakes
1/2 cinnamon stick
4 allspice berries
5 whole cloves
1 small piece of ginger, peeled
apple cider vinegar
Put everything in a Mason jar and fill with Apple cider vinegar to the top. Seal and place in the refrigerator. Shake twice a day. Will be ready as soon as 24 hours, but tastes better after a couple of days.
Pickled Pineapples
sliced, chunk or speared pineapple
1 tblsp Kosher or sea salt
1/8 tsp caraway seed
1 tblsp raw sugar
1/4 tsp mustard seed
1 small piece peeled ginger
1/4 cinnamon stick
1 small bay leaf
4 allspice berries
3 cloves
5 coriander seeds
1/8 tsp red pepper flakes
apple cider vinegar
Place all ingredients into a medium Mason jar and fill with vinegar until covered. Put on cap and stick in the refrigerator, shaking twice a day. Will be ready in one day, but it will be best in a couple of days.
*Kosher salt works best in all these recipes. I found that sea salt (I use pink salt) works fine, but makes the Kosher pickle juice cloudy. This will not work with table salt, table salt is a chemical and not really salt.
