Vegetables, Revised by James Peterson

Author:James Peterson [Peterson, James]
Language: eng
Format: epub
ISBN: 978-1-60774-205-0
Publisher: Ten Speed Press
Published: 2012-03-26T16:00:00+00:00

Pickled Cucumbers.

Pickled Cucumbers

There aren’t many of us who don’t enjoy the sweet, tart, and salty crispness of a sour cucumber pickle or a pickled onion. While most of us don’t bother pickling vegetables for long keeping—today we have access to most vegetables all year—traditional preserving techniques give pickled vegetables a flavor and texture all their own.

Even though pickling mixtures vary by country and according to individual taste, the methods are virtually the same everywhere. The easiest way to pickle vegetables is just to coat them with salt. Salt draws out the vegetable’s moisture, concentrates its flavor, and helps preserve it. But more often, vegetables are marinated—pickled in mixtures of vinegar, salt, and usually sugar. Other ingredients, especially herbs and spices, are added according to the whim of the cook or the long-established habits of a traditional cuisine.

The recipe given here is not designed to be a traditional pickle that will keep for months on a pantry shelf. Keep this quickly made pickle in the refrigerator and eat within or 3 weeks but no sooner than two. The best cucumbers for pickling are the firm and squat kirbys available in the summer and early fall, but in a pinch use long and firm hothouse cucumbers or regular cucumbers.

MAKES 1 QUART

3 regular, 2 long hothouse, or 5 kirby cucumbers

4 teaspoons coarse salt

5 sprigs fresh tarragon

1 cup good-quality white wine vinegar or tarragon vinegar

1 cup water

3 tablespoons sugar

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