Wednesday, September 15, 2010

Time-Out: Pickling!

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Haymarket is one of my favorite places in Boston.  If you've never been and live in the Boston area, I simply implore you to check it out.  Or, if you're in Boston for a spring, summer, fall weekend, also you should stop by.  It's just a sight to see and such a jewel that I feel like no one ever knows about! 

It takes place outside the Haymarket T station, a block from the North End every Friday and Saturday until 7 p.m.  I usually don't go in the winter, way too cold.  But every other season, it's my Friday fun after work. 

A few weeks ago, I saw pickling cucumbers at Haymarket which got me into the pickle mood.  If you know me, you know I LOVE pickles.  If you don't know me, you now know I love pickles!  So, I bought two pounds of pickling cucumbers for $2!! And a pound of fresh jalapenos for $1!!  And got to work.

John and I researched a bunch of recipes and finally just (as usual) made our own.

We made refrigerator pickles, for two reasons.  We were trying to recreate our favorite fresh pickle guys in Boston and I also didn't want to get into boiling the jars, we don't have huge pots here and I really didn't want to boil them one at a time! 

Refrigerator Dill Cucumber Pickles
1 pound of pickling cucumbers (We cut them into slices to fit into the tiny jars (so in quarters, and then in half)
2 cups water
1 3/4 cups white vinegar
2 cups chopped fresh dill weed
1/2 cup white sugar
8 cloves garlic, chopped
1/4 cup coarse salt (we had a hard time finding this but we ended up with kosher)
2 tablespoons whole coriander seeds
1 1/2 teaspoons dill seed
1/2 teaspoon red pepper flakes
4 sprigs fresh dill weed  (we put at least 2 sprigs in per jar)

Combine the water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes into a pot and bring to a rolling boil; let simmer for ten more minutes.  Place the cucumbers into jars; we filled them up so the cucumbers were all standing.  We added two to three sprigs of fresh dill weed into each jar.  Then, we poured the boiling liquid over the cucumbers.  Refrigerate at least ten days before eating.  Use within 8 weeks.

Pickled Jalapeno Slices
1 pound fresh jalapeno peppers
2 1/2 cups water
2 1/2 cups vinegar (white)
2 tablespoons sugar
3 tablespoons coarse salt, such as kosher
2 bay leaves
2 tablespoons whole coriander seeds
3 cloves garlic, peeled
2 tablespoons black peppercorns

1. Cut the jalapenos into slices and place them in a large glass preserving jar (we used many little ones).  In a large saucepan, bring the other ingredients to a boil, then reduce the heat and simmer for five minutes. Remove from heat and pour the brine over the peppers (I take the bay leaf out at this point). Place the lid on the jars and let cool. Once cool, refrigerate for at least a week before using.

John made one jar of his "specialty" pickles.  Mainly he threw some jalapenos into the pickle jar.  We tasted them for the first time this week (after 2 weeks of sitting).  They are great!  I would probably add a bit more spice next time to them, the flavors haven't gone through fully but they are crunchy and delectable! 

Until the next time the oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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