I love pickled eggs. I was trying to decide if I should do some beet-infused eggs this time around, but then I came across a recipe for British pub eggs, using malt vinegar. These should be sweet and spicy, thanks to the addition of jalapeno, allspice, and cinnamon. I’ll know for sure in two weeks.
Vinegar and spices simmering.
Hard-boiled eggs and beer.
Adding the vinegar.
Ready for the fridge.
Categories: Pickles
Tagged: Pickled eggs
Summertime pickling is underway.
Kosher spears ready to ferment.
Hot water processing.
Crock pickles.
See you in a month, pickles.
This past Friday night, Hannah and I hosted our first Pickle Party. The selection included:
1) Olive oil pickle chips – cucumber vinegar pickles topped off with a few tablespoons of oil, which helps preserve the seal of the jar, but also adds a nice flavor to the batch.
2) Polish mushrooms – the addition of Allspice nuggets dominates the flavor here, but these button mushrooms were tasty.
3) British pub onions – a malt vinegar pickle. These were a bit too onion-y for my taste, but went well with cheese. I think they’ll be good to cook with as well.
4) Soy-cured beef – a Korean recipe, not really pickled, as such. Basically, this is beef simmered for a long time with soy sauce and sugar. One of my faves thus far.
soy-cured beef
5) Pickled eggs – not as spicy as I would have liked, but this is another fave, pickled in white wine vinegar.
pickled eggs
6) Pickled asparagus – pickled in red wine vinegar and spiced with nutmeg, these were very nice.
asparagus
Beverages included a variety of beer, champagne, wine (Eastern European selections), and, ultimately, as always, some whiskey. Most of the pickles were consumed, so it will soon be time to ferment a new batch. I can’t wait.
Sam's plate arrangement
the spread
Hannah likes pickles
Categories: Pickles
My second batch of pickles is a jar of bread and butter chips. For these, I sliced up pickling cucumbers and onions and used a warm cider vinegar solution with pickling salt, turmeric, sugar, mustard seed, and celery seed. They turned out to be quite good, although they are more sour than sweet. You have to eat them and not think of them as typical bread and butters, since they really don’t have the sugar content of store-bought b’n'b’s.
Categories: Pickles
This past Christmas, my girlfriend, Hannah, gave me The Joy of Pickling. As an avid pickle eater and appreciator, I couldn’t wait to begin micro-pickling. Of course, life being what it is, it took me more than six months to make my first batch. I chose an easy kind, the first recipe in the book, half sours. The results? Definitely not the best pickles I’ve ever had, but not bad for a first attempt. It was quite easy as well. These are brine pickles, so I combined sea salt and water with dill seeds, dill sprigs, coriander seeds, garlic, and a serrano pepper in a mason jar, and left it out for a week. After popping it in the fridge for three days, the pickles were ready to eat. The serrano peppper definitely gave them a zing, but they were crunchy, dill-infused, and pleasantly tart. Here are some pics:
Categories: Pickles
