It is summer in Texas and all I want to do in this heat is stay inside and avoid the oven until December. The true tragedy in this Dallas oven we live in is that my snacking habits have become lazy. When did I start craving Teddy Grahams instead of fresh fruit or vegetables? It's far too easy to throw a processed, packaged snack in my grocery cart instead of taking the time to chop up some produce for a midday bite. In light of the current heat crisis here, I've found a way to make some snacks ahead of time that are both refreshing and filling. The solution? Pickled fruits and vegetables! They can be sweet or salty, and the acidity helps your body feel full faster. They're great individually, or when paired with any of these meal suggestions. Check out three make-ahead, cool down recipes!
Asian Ginger Pickles:
Ingredients:
2 English Cucumbers, thinly sliced (about 1/4 inch)
4 Peeled Carrots, sliced into rounds
1/4 Cup Shredded Fresh Ginger Root
6 Small Red Radishes, thinly sliced
1 Can Whole Clams
1/2 Cup Rice Wine Vinegar
3/4 Cup White Vinegar
1/4 Cup White Sugar (I use Beet Sugar) or more/less to taste
Optional Equipment:
Mandoline, for thin slicing
Directions:
Clean and slice cucumbers, carrots, and radishes, and place in a medium bowl. Peel fresh ginger (easiest to do with a spoon rather than a peeler) and shred (I use a microplane grater). Add to bowl with other vegetables. Drain can of clams and add clams to bowl. Add rice wine vinegar, white vinegar, and sugar to the bowl, and toss together. Cover with plastic wrap and let sit for at least 3 hours in the fridge, stirring occasionally. Separate pickles into mason jars or keep in a large airtight container in the fridge.
Try Pairing With...teryaki steak and some steamed brown rice to pump up the asian flair.
Pickled Tomatoes:
Ingredients:
2 lbs Roma Tomatoes
1 & 1/2 Cups Red Wine Vinegar
1 & 1/2 Cups Water
1 tbsp Salt
3/4 Cup White Sugar (I use Beet Sugar)
1/4 Cup Fresh Ginger, thinly sliced
1 tbsp Mustard Seed
1 tbsp Coriander Seed
1 tbsp Dried Dill
Directions:
In a large pot, heat red wine vinegar, water, salt, white sugar, and ginger to a slow boil. When sugar is dissolved, remove from heat. In a small bowl, mix together mustard seed, coriander seed, and dill. Divide spices evenly into mason jars, then divide tomatoes into jars. Do not cut tomatoes to fit- it will make the mixture too watery from the tomato seeds and ruin your pickling ratio. Just use some elbow grease and shove those tomatoes in there! Pour brining liquid on top. Let sit until they reach room temperature, then cover and refridgerate. Let sit for at least 3 days before using.
Try Pairing With...margherita pizza and a spinach salad for some tartness to balance out the sweet basil and cheese flavors.
Peter Piper's Peaches:
Ingredients:
8 Peeled/Pitted Peaches
2 Cups Water
1 Cup White Sugar (I use Beet Sugar)
4 Whole Cloves
1/2 Cup White Vinegar
1/2 Cup Brown Sugar
1 Cinnamon Stick
Directions:
Heat water and sugar in a large pot until sugar is dissolved. Add white vinegar, brown sugar, and cinnamon stick and bring to a rolling boil. Remove cinnamon stick. Put 1 whole clove in the center of every other peach half. Add peaches to mason jars and evenly distribute pickling liquid into each jar. Let sit until room temperature, then refridgerate.
Try Pairing With...grilled pork tenderloin and summer squash for a tangy sweet glaze.
Asian Ginger Pickles:
Ingredients:
2 English Cucumbers, thinly sliced (about 1/4 inch)
4 Peeled Carrots, sliced into rounds
1/4 Cup Shredded Fresh Ginger Root
6 Small Red Radishes, thinly sliced
1 Can Whole Clams
1/2 Cup Rice Wine Vinegar
3/4 Cup White Vinegar
1/4 Cup White Sugar (I use Beet Sugar) or more/less to taste
Optional Equipment:
Mandoline, for thin slicing
Directions:
Clean and slice cucumbers, carrots, and radishes, and place in a medium bowl. Peel fresh ginger (easiest to do with a spoon rather than a peeler) and shred (I use a microplane grater). Add to bowl with other vegetables. Drain can of clams and add clams to bowl. Add rice wine vinegar, white vinegar, and sugar to the bowl, and toss together. Cover with plastic wrap and let sit for at least 3 hours in the fridge, stirring occasionally. Separate pickles into mason jars or keep in a large airtight container in the fridge.
Try Pairing With...teryaki steak and some steamed brown rice to pump up the asian flair.
Pickled Tomatoes:
Ingredients:
2 lbs Roma Tomatoes
1 & 1/2 Cups Red Wine Vinegar
1 & 1/2 Cups Water
1 tbsp Salt
3/4 Cup White Sugar (I use Beet Sugar)
1/4 Cup Fresh Ginger, thinly sliced
1 tbsp Mustard Seed
1 tbsp Coriander Seed
1 tbsp Dried Dill
Directions:
In a large pot, heat red wine vinegar, water, salt, white sugar, and ginger to a slow boil. When sugar is dissolved, remove from heat. In a small bowl, mix together mustard seed, coriander seed, and dill. Divide spices evenly into mason jars, then divide tomatoes into jars. Do not cut tomatoes to fit- it will make the mixture too watery from the tomato seeds and ruin your pickling ratio. Just use some elbow grease and shove those tomatoes in there! Pour brining liquid on top. Let sit until they reach room temperature, then cover and refridgerate. Let sit for at least 3 days before using.
Try Pairing With...margherita pizza and a spinach salad for some tartness to balance out the sweet basil and cheese flavors.
Peter Piper's Peaches:
Ingredients:
8 Peeled/Pitted Peaches
2 Cups Water
1 Cup White Sugar (I use Beet Sugar)
4 Whole Cloves
1/2 Cup White Vinegar
1/2 Cup Brown Sugar
1 Cinnamon Stick
Directions:
Heat water and sugar in a large pot until sugar is dissolved. Add white vinegar, brown sugar, and cinnamon stick and bring to a rolling boil. Remove cinnamon stick. Put 1 whole clove in the center of every other peach half. Add peaches to mason jars and evenly distribute pickling liquid into each jar. Let sit until room temperature, then refridgerate.
Try Pairing With...grilled pork tenderloin and summer squash for a tangy sweet glaze.
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