I'm a pickle packin' mama.
The harvest is here, so I'm packing pecks of pickles, the better to preserve their piquancy. (I'm not revising that sentence. Deal with it.)
These aren't just just any pickles. No, no. These are quick pickles.
Let break it down real quick (ha haa). With quick pickles, you're not rendering the fruit/veg shelf-stable by preserving it in salt and/or acid, and protecting it from bacterial infiltration with a seal, most often achieved via a boiling water bath.
Rather, you're making delicious personal pickles that will last about two weeks in the refrigerator.
You're like, Oh who cares, get to the recipe, and that's when I start laughing like a simmering madman. Because the recipe isn't a recipe, per se. It's a proportion — an experiment. It's your chance to be creative in the kitchen! (You might be freaking out right now, but trust me, you'll be fine. Life finds a way.)
The deal is, you just combine water, vinegar, and sugar (and spices if you want) at a certain ratio. For tangy-sweet pickles, like my nectarines and green apple/shallot relish, the ratio is 1:2:2. That's 1 part water, 2 parts vinegar (I use white wine vinegar for these), and 2 parts sugar. Bring those ingredients to a boil with some spices, and then pour the hot mess over the fruit/veg you've washed, cut, and stuck in your jar. Let it cool, then refrigerate. It's that simple.
If you're going for savorier pickles, like cherry tomatoes or beets, back down on the sugar. The ratio will be more like 1:2:1 or 1:2:1.5, water:vinegar:sugar. For these, I like to use apple cider vinegar, which is earthier and more medicinal (in good way).
All right, all right: so you want a recipe. I'll oblige, if only because I like you.
yours,
aa
Pickled Green Apple & Shallot Relish
Prep time: ~10 minutes
Cook time: ~10 minutes
Makes approx. 10 oz.
Recommended pairing: Add this relish to pork chops or to salmon-, trout-, or tuna salad sandwiches. It's Thanksgiving-spicy, so drink Gewurztraminer or dry Riesling. Floral IPA.
What you’ll need
For the relish:
1½ c. green apple (Granny Smith is best), julienned
½ c. shallot, also julienned
For the brine:
½ c. white wine vinegar
½ c. white sugar
¼ c. water
¼ tsp five spice powder
1 cinnamon stick
Big pinch salt
How to make it
Combine all brine ingredients in a small pot and bring to a boil over medium heat, stirring occasionally.
While the brine is heating up, julienne your apples and shallots. I use the julienne attachment on my mandoline, but you can julienne however you please. Shove the apples and shallots into a clean jar. Because you're not sealing your pickles, you can reuse a jelly jar, or you can go out and buy a cute jar from the becardigan'd old gentleman who runs your local junk shop (his name is probably Ernie or Boyd). Just make sure it has a tight-fitting lid.
Once your brine has boiled, remove it from the heat and let it cool slightly, about 2 minutes. Then, pour the hot brine over the apples + shallots in the jar. Let them cool, screw on the lid, and refrigerate. You've got pickles!
ps. You can use this brine to make nectarine pickles, too. For a quart: Slice 4 medium or 5 small nectarines (or enough to fill a quart jar to the bottom of the mouth), and 2.5x your vinegar, sugar, and water; 1.5x your salt and five spice; and keep the cinnamon stick as-is.
pps. For cherry tomatoes, follow the 1:2:1 ratio, and substitute apple cider vinegar for white wine vinegar. Rather than cinnamon and five spice, use black peppercorns and pickling dill. And pierce your cherry tomatoes with a skewer in a few places to let in the liquid.
