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Post by mockchoc on Feb 15, 2009 6:17:41 GMT
Today I made an Indian style pickle with a ton of eggplant and it came out great.
I made the day before a roasted red capsicum pickle with garlic, parsley, balsamic and olive oil.. salt and pepper of course too.
In the fridge is the only jar that wasn't taken from me of Baz's cucumber pickle and it's too precious to eat yet.
My son said it's like pickle central here and I kind of agree.
Never made any in my life before but I don't mind that it makes me feel like an old lady because I share the bottles of it with my friends.
What are your favourites?
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Post by bixaorellana on Feb 15, 2009 6:37:05 GMT
Would you share that eggplant recipe, please?
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Post by auntieannie on Feb 15, 2009 11:25:23 GMT
ooooh! you found a recipe...! I felt so bad when I was sure I had one and couldn't find it in the end. phew! I am quite proud of the pickled marrow I made.
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Post by mockchoc on Feb 17, 2009 8:44:59 GMT
No problem Annie!
Ok here is the recipe. It if from a book I have called Cooking with Kurma. More great vegetarian recipes. It is by Kurma Dasa.
Tender eggplant pickle.
450g eggplants, about 3 medium sized ones 1/2 cup of peanut oil 2 teaspoons (10 ml) finely minced fresh ginger 1 teaspoon (5 ml) yellow asafetida powder 2 teaspoons (10 ml)chili powder or Cayenne pepper 1/2 cup lemon juice or vinegar (I used lemon juice) 1 cup (250 ml) sugar 2 teaspoons (10 ml) ground, roasted cumin seeds.
Wash and dry the eggplants. Trim them, then slice them in half down the centre, lengthwise. Cut each section in half again crosswise. Slice each quarter in wedges lengthwise, each one measuring about 7.5 cm x 0.56 cm. Make sure that each wedge has some black skin on.
Heat the oil over fairly high heat in a small heavy wok or deep saute pan. When the oil is hot, drip in the ginger and stir it for about 1 minute or until fragrant. Sprinkle in the yellow asafetida powder, stir momentarily, then add the eggplant, salt and chili powder. Stir-fry the eggplants constantly for about 10 minutes or until they become soft enough to pierce with a knife.
Add the vinegar or lemon juice, and sugar. Reduce the heat slightly and cook for another 10 minutes, or until the eggplants are very tender. Stir in the ground cumin seeds and remove the eggplants from the heat. Allow the pickle to cool, and store in a glass jar.
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Post by spindrift on Feb 18, 2009 16:24:44 GMT
That sounds delicious...I don't have asafetida powder. Would I find that in an Indian grocery? There isn't one in my town.
Pls can you post the red pepper chutney recipe?
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Post by bazfaz on Feb 18, 2009 19:15:43 GMT
I have made it much like Mocksie's recipe but using mustard oil. Perhaps just adding some mustard seed would be a good variation.
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Post by bazfaz on Feb 18, 2009 19:16:20 GMT
Oh, you enjoyed the cucumber pickle, did you?
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Post by mockchoc on Feb 23, 2009 6:53:36 GMT
Writeon, if you can't get yellow asafetida powder which is yes normally found in Indian grocery stores you could replace it with garlic and onions fried off with the spices.
The capsicum doesn't really have a recipe. I just roasted off the peppers, cooled, peeled and seeded them. Sliced then added olive oil, balsamic, parsley and salt and pepper.. oh and a touch of sugar if needed.
Yes baz it was good, so good that my friends at work took almost all of it from me.
I'll try to remember the mustard seed idea for next time.
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Post by bazfaz on Feb 23, 2009 10:37:57 GMT
Mocksie, the mustard seeds are the essential ingredient. My alcoholic cousin John asks me for the recipe every year. I don't know why he doesn't print it and keep it. He has been known to eat an entire jar at a sitting.
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Post by auntieannie on Feb 23, 2009 13:34:28 GMT
Spindrift, if there is a large-ish Sainsbury's near where you live, they will have asafoetida.
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Post by mockchoc on Mar 2, 2009 6:25:32 GMT
I promise to add it next time MrFaz.
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Post by Deleted on Nov 28, 2009 10:40:30 GMT
For over 15 years I have encountered ,experimented and sampled umpteen different recipes for these. None,are the same. Some call for the use of oils,others just salt. Some use spices,some do not. Please,please,if any of you have a recipe for these please submit.Thanks.
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Post by bjd on Nov 28, 2009 15:05:16 GMT
I just had a look at 3 recipes in French for Moroccan preserved lemons (citrons confits à la marocaine). They all give 200 g of coarse salt for 1 kg of lemons. No oil. Scrub the lemons, cut in 4 lengthwise without separating the pieces. Put a tablespoon of salt in each lemon and put into a jar. One recipe said to close the jar and within a few days the lemon juice would come out. If not enough, top up with boiling water. The other recipe said to pour boiling water on the lemons. Seal the jar. Check in a week to see that they are covered -- if not, add some warm water. Leave for 3 weeks before using.
Okay -- just checked some more. Other recipes say 1/4 tbsp of salt, then a whole tbsp added to the jar. One person said adding oil is to form a skin on top so that the lemons don't get mouldy, but it makes no difference for the taste.
Rinse off all the salt before using and don't use the pulp. 1/4 of a lemon (skin only) is enough for a tajine.
I HAVE NEVER DONE THIS. It's just stuff I found on the internet. But they do basically seem to be the same. Just warm water and salt.
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Post by Deleted on Nov 29, 2009 3:13:28 GMT
Thanks bjd. All these I've pretty much explored,experimented with. The very,very first recipe I encountered years ago,involved using oil,either olive or canola. For several years,as gifts,I put up these gorgeous jars of lemons that I had quartered,covered with coarse salt on towels and let leech overnight. I then placed them in sterilized jars with bay leaf,black peppercorns and a piece of cinnamon stick,then poured the oil into the packed jars. They were gorgeous and the lemon could be used in tagine or with fish. The oil used in dressings or to baste with. Then,I started to encounter all these other recipes with varying techniques and methods,many the same as those you graciously posted. So,flummoxed I remain, and will do several I suppose. They are all good.
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Post by lagatta on Nov 29, 2009 3:19:15 GMT
The ones I buy in North African shops contain no oil. One adds them to stews ... with olive oil. Yours do sound lovely. I don't really think it matters much as long as the brining or pickling works and the lemons don't get mouldy.
Confess I use at least one lemon for a tagine (this from Moroccan friends). so tasty (rinsed of course).
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Post by Deleted on Nov 29, 2009 3:30:16 GMT
Well,doing them with just plain salt would be a whole lot cheaper then using olive oil which is what I always used save maybe one year. I will do some with both I guess. Many people have become accustomed to the oil ones and look forward to.
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Post by bjd on Nov 29, 2009 10:03:55 GMT
On one of the sites I found, the guy said he made small jars with 2 lemons in each to give away as gifts. He also said "just salt and warm water". There were one or two recipes where people added spices and things.
I think personally I would keep the lemons simple and add spices to the food that I was cooking them with. That way they are a bit more adaptable to various things.
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Post by Deleted on Nov 29, 2009 12:05:30 GMT
That is certainly a very economical gift for these troubled times.
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Post by fumobici on Nov 30, 2009 5:32:04 GMT
Particularly if you have a lemon tree or two in the yard
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Post by bixaorellana on Nov 30, 2009 6:34:08 GMT
Casimira, can you post the recipes you've used that work? I want to try it with limes. It won't be exactly the same, but still a treat in certain dishes.
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Post by Deleted on Nov 30, 2009 11:18:42 GMT
Casimira, can you post the recipes you've used that work? I want to try it with limes. It won't be exactly the same, but still a treat in certain dishes. I'd be glad to. Will also post pictures if that's ok. FB,many of the lemons that I use for this recipe are the ones that don't get shipped out as they are too ripe. This year,the opossums are posing a problem. They wiped out my blood orange crop and have gotten a few lemons as well.
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Post by bixaorellana on May 24, 2010 22:56:36 GMT
I just tried a sample slice, even though the jars are still hot. The pickle came out nice and crisp -- enough so that I believe that they'll stay crisp as the jars cool.
The recipe came from the internet. I was looking for one that that was tangy, not too sweet. It seems pretty flexible as to proportions.
The changes I made:
-- Did not cube the rind -- mostly made it into rhomboid slices. -- Quartered & sliced the onions -- Tossed the rind, onions, and salt (plain, not pickling) together & did not use ice cubes, just stuck it into the freezer for a little less than a hour. -- Used curry powder instead of turmeric -- Added: cumin seed, whole cloves, whole allspice, some garlic, some slices of hot pepper, & one sage leaf. -- Did not process the jars. I used a big glass jar & put it in the fridge when it was cooled off enough.
Here is the original recipe:
Watermelon Rind Bread and Butter Pickles from RecipeZaar #181473
Not as sweet as common watermelon pickles, and fantastic on turkey sandwiches (and don't forget to use the onions!). You can use cucumbers instead, but I prefer the firm texture of watermelon rind. (For crispness, I soak the cubes in a little alum and water, which is not recommended any longer.) If you leave the cubes big -- or even cut the rind into spears -- they're delicious straight from the jar and on relish trays. by fluffernutter
2¼ hours | 2 hours prep
8 -10 pints
* 8 cups cubed watermelon rind * 2 lbs onions, thinly sliced * 1/2 cup pickling salt * 2 cups sugar * 2 tablespoons mustard seeds (brown or yellow) * 2 teaspoons turmeric * 2 teaspoons celery seeds * 1 teaspoon ground ginger * 1 teaspoon peppercorn * 3-4 cups white vinegar
1. To prepare the melon, use a spoon to scrape away all the pink. 2. Cut away the rind with a knife (this is fastest if you cut the melon into 3-inch squares). 3. Cut rind into strips, cubes, or chunks. 4. Layer the rind and onion with salt in a large bowl; cover with ice cubes. 5. Let stand 1 1/2 hours. 6. Drain and rinse. 7. Combine remaining ingredients in a large pan and bring to a boil over medium-high heat. 8. Add the rind and onions and return to a boil. 9. Pack hot pickles into hot, sterile jars, leaving 1/4-inch head space. 10. Fit with lids. 11. Process in boiling water for 10 minutes.
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Post by bixaorellana on May 25, 2010 1:33:30 GMT
These pickles have a good flavor, but I feel they are not crisp enough. Does anyone know how to make them crisp? Would it work if the items were salted as in the previous recipe, with the salt removed from the pickling liquid part, of course?
Ice box pickles
4 cups water 4 cups white vinegar ½ cup sugar 2 tablespoons salt Pinch turmeric (optional)
Cucumbers Onions Garlic Okra Split, seeded chile
Dill flower heads Lemon basil sprigs Mustard seed Cumin seed (small amount) Peppercorns (teeny amount)
Bring 1st set of ingredients just to the boiling point, then allow to cool somewhat.
Slice or chunk vegetables to loosely fill a gallon jar. Intersperse with the 3rd set of ingredients.
Pour the liquid over the contents of the jar. Allow to come to room temperature, then refrigerate, covered.
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Post by bixaorellana on May 25, 2010 17:28:51 GMT
Update on the watermelon rind pickles ~~ they are out of this world delicious! I just sampled one that was nicely chilled and must say it's well nigh perfect.
As I said, I winged it on the ingredient amounts. I think the important thing is to start with the minimum amount of sugar, stir to dissolve it well, then taste the mixture. Go with a teensier bit sweeter than you want for the finished taste.
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Post by cristina on May 26, 2010 2:34:30 GMT
I'm intrigued by the pickled watermelon rind. I've heard of it, but have never eaten it. It sounds like it would be very good.
In the meantime, this thread has me craving pickled eggs, which I am sure I have not had since I was about 15.
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Post by bixaorellana on May 26, 2010 3:45:58 GMT
Cristina, I feel like buying up an entire patch of watermelon to get the rind and make more pickles! 'Course then I'd have to figure out what to do with all that pesky pulp that comes with it.
Mmmm ~~ pickled eggs! The last time I made pickled beets I threw in some hard-boiled eggs. They were terrific.
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Post by bixaorellana on May 27, 2010 5:05:31 GMT
Yet more rabbitting on about the watermelon rind pickles ~~ today I cut up a pineapple and sliced all the tender part of the core & tossed that into the leftover pickling liquid, along with a few firmer pieces of the pineapple flesh, and some of the juice. I did not salt-prep them as with the rind, just put them straight into the liquid, brought it to a boil, & simmered for a few minutes.
It came out great! The harder parts are a sort of crisp pickle, and the pieces of pineapple can be used like chutney.
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Post by bixaorellana on Sept 8, 2010 16:12:16 GMT
Right now I'm kicking myself because cucumbers were practically being given away at the market yesterday and I didn't get any. Look at this recipe I just found for Dill Pickle Relish. This is pretty exciting. Not only is it easy, but you don't have to make a vat of the stuff in order to try it out. Can't wait to try this or to hear from someone who has.
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Post by bixaorellana on Sept 9, 2010 19:30:18 GMT
this thread has me craving pickled eggs, which I am sure I have not had since I was about 15. Mmmm ~~ pickled eggs! The last time I made pickled beets I threw in some hard-boiled eggs. They were terrific. YESSS ~~ we finally have a merge feature! The posts about pickled, soy sauce, etc. eggs that were in this thread, now have their own thread: Tea-smoked; pickled; 1000 year; etc.You'll see that the moved posts retained their original subject line, i.e., "Re: In a pickle". I modified my own posts to reflect the true name of the new thread, which everyone can do if it's the sort of thing that matters to you.
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Post by Don Cuevas on Sept 11, 2010 8:02:25 GMT
How about pickled chicken feet? They sell them here in big, brine filled plastic bags. I haven't tried them, and probably won't. I first saw them served as an appetizer at a huge wedding dinner for 500 or so persons. We gave all of ours to our dear landlady, who nibbled them right up. Unfortunately, I haven't found a photo of my own. I was also interested to see that they are a popular Chinese as well as Michoacán snack. ~Aha! I found it. It was filed under another name.
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