This post is a recipe from one of my first successful pickling experiences; since then I haven’t stopped. But I still use this same basic recipe and ratio. It’s a great way to pickle. I updated a couple things, but wanted to re-share it and get you all as excited about pickling everything in sight as I am!
I was recently cursed with bout of the ugliest of flus, spending a week of my life on the couch. It sucked. Seriously, sucked. There were, however, one or two breaks in the clouds where I thought I was feeling better and so ventured out, desperate for some fresh air and to avoid the atrophy that was setting in on my body. One such evening, I weakly stumbled upon the Mission Community Farmer’s Market.
And by golly, what luck of the season (though I already knew), it was perfect timing. The market full of lovely purveyors, delicious pupusas and super scrumptious fruits and veggies. And, of course, as it’s that glorious season for all things canned, jammed, jellied and pickled with an adorable label, my heart let out a sweet giggle when I found this purveyor, Emmy’s Pickles and Jams:
I indulged myself in some quince butter (oh, mmmmmmm) and a jar of zesty pickles (double mmmmmm)…..
I’m going to get me some fig jam next time….
After chatting it up for a minute, I moseyed on for my own jarring (hah! oh, puns…) adventure. I was on the look out for some additions to a cabbage, fennel, onion, and carrot combination…. that’s right. Some additions to…. SLAW!
Edging dangerously close to the end of pepper season, I didn’t know what I was going to find – but I did know I was going to snatch up and hoard what I could. I got lucky and crossed ways with some real beauties!
The great thing about slaw / pickled items is that they’re incredibly versatile. You can use just about anything that’s available. Lately, I’ve been using a combination of some or all of the following:
- Jalapenos (lots of ’em, some seeded, some not)
- Onions (white, red, yellow, shallots)
- Green Beans
- Yellow Wax Beans
- Padrons/Shishitos (stemmed and torn in half lengthwise)
- Red, Yellow, Orange Bells and these gorgeous purple heirloom peppers I got at the market:
with a quick, mild pickle.
Try this mildly pickle slaw (similar to Salvadorian curtido) on eggs, tacos and pupusas (duh), mixed with avocado and cucumber, in place of lettuce on any sandwich…the options go on and on.
Be sure to experiment with the brine, too, based on what your ingredients are. Sweeter peppers? Make a spicier brine. Spicier pickles, make a sweeter brine by using more brown sugar than white sugar and apple cider vinegar in place of granulated. Or, add some funky spices that you really love. Clove? Extra black peppercorn? Or make it crazy spicy with some whole dried cayennes. Try adding tarragon, star anise, who knows. It’s quick and cheap so you can experiment time and time again.
Here’re the basics:
Prep Your Slaw Veggies:
- 1. Chop or clean all the ingredients you chose to use into long strips that
- are as close to the same size as you can get.
- 2. Mix them together in a large bowl so they’re evenly distributed. It should
- look about like this:
3. Evenly distribute the mix amongst the jars you have cleaned. Fill them fully to the top.
4. Follow the instructions below to make the brine and pickle.
Basic Brine (for 2 cups)
- 1/2 c. white vinegar
- 1/2 c. apple cider vinegar
- 3T white sugar
- 3T brown sugar
- 2t coarse grey sea salt (substitute regular kosher salt if you can’t find coarse)
- 2-3 garlic cloves, peeled and crushed
- 2 bay leaves
- 1T black peppercorn
- 1cup water
- 1. Bring all ingredients to a boil, then pour immediately over your prepared slaw, in jars.
- 2. Let cool until just comfortable to the touch, then seal with a screw top lid. (It’s not necessary to do a proper canning seal for this quick pickle, as long as you eat it within a week or so.)
- 3. Let cool, then refrigerate and let sit for 24 hours, then