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When you mention the word pickles, most people automatically assume cucumbers. But they are wrong: there are a multitude of different types of pickles made from many other types of fruits and vegetables, besides cucumbers. The definition of a pickle is; “something preserved in a pickling brine.” Here are the makings of some delicious and unusual, gourmet-type pickles.
PICKLED MUSHROOMS- these are an easy to make, refrigerator type pickle using cans of mushrooms.
2/3 cup tarragon vinegar
½ cup salad or vegetable oil
1 medium clove of garlic, crushed
1 tablespoon sugar
1 ½ teaspoons salt
dash of pepper
2 tablespoons water
dash of hot pepper sauce
1 medium onion
2-6 ounce cans of mushrooms, drained
Combine the vinegar, oil, garlic, sugar, salt, pepper, water and pepper sauce. Slice the onion and separate into ring; add to the dressing along with the mushrooms. Cover and refrigerate for at least 8 hours or overnight, stirring several times. Drain before serving.
PICKLED THREE BEAN SALAD- this is similar to the cans of three bean salad that you can purchase in the gourmet section of grocery stores. But it tastes so much better.
1 1/4 to 1 ½ pounds of fresh green beans
1 1/4 to 1 ½ pounds of fresh yellow beans
1 pound of fresh lima beans
2 cups celery, sliced
1 large onion, sliced
1 red pepper, diced
2 ½ cups sugar
3 cups white vinegar
1 1/4 cups water
1 tablespoon mustard seed
1 teaspoon celery seed
4 teaspoons canning salt
Wash the beans and trim off the ends, cut into 1 ½ inch pieces, these will look more attractive if cut diagonally. Shell the lima beans. Combine the beans, celery, onion and red pepper in a large saucepan. Cover with boiling water and simmer for 7 to 8 minutes. Drain.
Now combine the sugar, vinegar, water, mustard seed, celery seed and salt in a small saucepan. Bring to a boil and simmer for 15 minutes. Add this to your drained beans. Reheat again to boiling. Pack into hot jars, leaving 1/4 inch of space. Cap, then process for 15 minutes in a boiling water bath. This will make 5 pints.
CARROT PICKLES- these are a nice, crunchy sweet pickle and add a lot of color to a relish tray.
2 to 3 small bunches of carrots (these can be tiny baby carrots or regular full sized carrots)
1 cup sugar
1 tablespoon mixed pickling spice
1 stick of cinnamon
1 teaspoon salt
2 cups vinegar
1 ½ cups water
Cook the carrots in a small amount of water, until barely tender. Drain and remove the skins, they should peel right off. Leave tiny carrots whole, or cut larger carrots into strips.
Combine the sugar, vinegar, water and salt in a small saucepan. Tie the spices up in a cheesecloth bag and add to the vinegar mixture. Boil this mixture for 5 minutes, then remove the spice bag.
In the meantime pack your carrots into heated jars, leaving 1/4 inch. And pour the syrup over, again leaving 1/4 inch. Seal and process in a boiling water bath for 30 minutes.
This will make 3 pints.
DILLED BRUSSELS SPROUTS or GREEN BEANS- don’t care for Brussels sprouts? Try this idea to make them into dill pickles.
2 pounds Brussels sprouts (leave whole)
1 teaspoon cayenne pepper
4 cloves garlic
4 heads of dill
3 tablespoons salt
2 ½ cups water
2 ½ cups vinegar
Cook the Brussels sprouts in a small amount of water, until just tender. Combine the water, vinegar, salt, pepper and the dill in a small saucepan and boil for 5 minutes.
Meanwhile pack the Brussels sprouts into hot jars. Pour the vinegar mixture over the Brussels sprouts, leaving 1/4 inch. Add a clove of garlic and another small head of dill to each of the jars. Seal and process for 15 minutes in a boiling water bath. This will make 4 pints of Dilled Brussels sprouts.
If making dilled green beans; use 2 pounds of trimmed green beans (leave the beans whole, just remove the ends) in place of the Brussels Sprouts. And process for 10 minutes.
PICKLED ONIONS- these are wonderfully sweet and spicy. Excellent on burgers and sandwiches.
4 quarts on tiny, peeled pickling onions (if these are not available to you regular sweet onions cut into slices and separated into rings will work)
1 cup salt
2 cups sugar
1/4 cup mustard seed
2 ½ tablespoons prepared horseradish
2 quarts distilled vinegar
7 bay leaves
7 small hot peppers
Sprinkle the onions with salt, then add cold water to cover. Let stand 12 to 18 hours in a cool place. Drain; rinse and then drain again thoroughly. Combine the sugar, mustard seed, horseradish and vinegar in a small saucepan, simmer this for 15 minutes. Pack your rinsed onions into hot jars, leaving 1/4 inch, add 1 hot pepper and 1 bay leaf to each jar. Reheat the brine to boiling and pour over the onions in the jars, leaving the 1/4 inch. Cap. Process in a boiling water bath for 10 minutes. This will make 7 pints of pickled onions.
PICKLED PEPPERS OR CAULIFLOWER- these are terrific! Hot, spicy, and sour at the same time. Great on a relish tray or on submarine sandwiches.
4 quarts of long red, green or yellow peppers (Hungarian, Banana or other varieties. A combination of these looks very attractive also)
1 ½ cups salt
4 quarts water
½ cup sugar
2 tablespoons prepared horseradish
2 cloves garlic
10 cups vinegar
2 cups water
Caution: wear rubber gloves when preparing your peppers, the juices from the peppers will burn your hands. Cut 2 small slits in each pepper. Dissolve salt in 4 quarts of water and pour over the peppers that have been place in a glass container. Let this stand for 12 to 18 hours in a cool place.
Drain; rinse and drain again thoroughly. Combine the remaining ingredients in a small saucepan and simmer for 15 minutes. Remove the garlic. Pack the peppers into hot jars, if you are using a variety of peppers arrange them attractively in the jars, leave 1/4 inch head space. Reheat the brine to boiling and pour over the peppers in the jars, leaving again the 1/4 inch. Seal. Process in a boiling water bath for 10 minutes. This will make 8 pints.
If making Hot Pickled Cauliflower: Use four quarts of the cauliflower, separate into florets. Follow the directions above, but include a small hot pepper in each jar while packing in the vegetables.
WATERMELON RIND PICKLES- this is a great way to use up leftover watermelon rind, when making fruit salads.
4 quarts cubed watermelon rind
1 gallon of cold water
1 cup salt
2 cups vinegar
7 cups sugar
1 tablespoon whole cloves
1 tablespoon whole allspice
1/4 teaspoon mustard seed
3 cinnamon sticks
1 lemon, thinly sliced
Pare melon rind, making sure to remove the green and pink portions, leaving only the white. Cut the rind into 1 inch cubes. Dissolve the salt in water; add the rind and allow to stand for at least 6 hours or overnight. Drain, rinse, then cover with the cold water in a large pot. Cook until tender, which will take about 20 minutes; drain and set to one side. Discard the used water. Tie the spices in a cheesecloth bag. Now add the spices and remaining ingredients to the pot. Bring to a boil and cook for 10 minutes. Add the rind and continue to cook until the rind is clear. Next remove the spice bag and pack the pickled rind into jars leaving 1/4 inch. Pour the hot syrup over the rind, again leaving the 1/4 inch. Seal. Process in a boiling water bath for 10 minutes. This will make 6 pints.
As with making any pickles, it is best to leave any of these sit for approximately one month before using. This will give the flavors time to cure.
Try some of these selections on your next relish tray with the traditional pickles and olives. Your guests will be in for a real treat.
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