Pickled/Fermented Dishes
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Cabbage Kimchi
Cucumber Kimchi
Pickled Ginger

Pickled Vegetables
Pickles (refrigerated)
Pickled Red Beets

Pickled Eggs
Pickled Garlic

Pickled Ginger (gari)


2 large ginger roots
1 cup rice vinegar
5-7 tbsp sugar
1 tsp salt

Peel the ginger root and cut into medium-sized pieces and salt it. Leave the ginger in a bowl for 30 min then put into a jar. Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar on the ginger. Cool, then cover with a lid and place in the refrigerator. In a week, the ginger changes its color to light pink. Slice thinly to serve.

The pickled ginger lasts months in the fridge.

Note: Pickled ginger is served with sushi. Try to eat pieces of pickled ginger between different kinds of sushi. It helps to clean your mouth and enhance the flavors.

Pickled Vegetables

Following for 1 quart, scale up as needed:
1 quart canning jar
1½ to 2 cups water (depends on how well the jars are packed)
½ cup white vinegar
vegetables (see below)
2 tablespoons salt (kosher or pickling)
1 teaspoon pickling spice (optional, works only for some vegetables)
1 or 2 cloves garlic (minced) or 1 teaspoon dried garlic bits
10 peppercorns (optional)

Works well for carrots, peppers, cauliflower, radish (white only). Works with mushrooms but there is a lot of shrinkage during the pickling process. See following recipe for pickling cucumbers.

Scrub vegetables. Carrots, peel, split, and cut into 4 to 5 inch lengths. Baby carrots, cut ends off, split large ones. Cauliflower, cut into small flowers. If the vegetables are to be kept for a long period of time, sterilize jars and lids by boiling for 20 minutes. Pack vegetables in jars. Add spices. Bring vinegar /water /salt to a boil. Pour over the vegetables. Let cool for an hour then put on lids. Refrigerate.

    

Pickles (refrigerated)

1 quart jar
1½ to 2 cups water (depends on how tightly the jars are packed)
½ cup white vinegar
6 to 8 small canning cucumbers (the smaller the better)
2 tablespoons salt (kosher or pickling salt preferred)
1 teaspoon pickling spice
1 teaspoon dill (if dill type pickles are desired)
1 or 2 cloves garlic (minced) or 1 teaspoon dried garlic bits
6 peppercorns (or more if you prefer hot pickles)

Following recipe is for 1 quart, scale as needed. Pickles must be kept in a refrigerator. See follow-ing recipe for canning alternative.

Scrub cucumbers. Pack cucumbers in jars. Add spices. Bring the vinegar-water-salt mixture to a boil and pour it over the cucumbers. Let it cool for an hour then put on the lids. Let it sit at room temperature for 12 hours to two days (longer time is for the winter, when rooms are cooler), then test. When pickled to taste, refrigerate.

Pickled Red Beets

Following for 2 quarts, scale up as needed:
2 lbs beets
1¼ cup sugar
1½ cup cider vinegar
2 med onions, sliced (optional)
1½ tablespoons dry mustard
2 teaspoon celery seed
½ teaspoon salt
Alternate for spices: 2 teaspoons pickling spices, each put in a spice bag.

Wash and Cook the beets in water to cover until tender, about 40 minutes for small ones. Drain, reserving the cooking water. Slip off the skins and slice. Heat the vinegar, 1 cup reserved cooking water, sugar, salt, and dry mustard to a boil.

Arrange the beets and onions in layers in clean canning jars. Add the celery seed and cover with the hot vinegar mixture. Seal, cool and store in the refrigerator. Let stand a few days before using. They will keep for months in the refrigerator.

You can use the remainder of the cooking liquid to make Pickled Eggs.