Home' Trinidad and Tobago Guardian : March 6th 2016 Contents 14 | WOW MAGAZINE --- ROAR PASSION
Sunday Guardian www.guardian.co.tt March 6, 2016
• CHOOSE CLEAR VINEGARS WHENEVER POSSI-
BLE; RED WINE VINEGAR TENDS TO TURN VEG-
• HERBS OR SPICES IN YOUR BRINE ARE ALWAYS
GOOD. MUSTARD SEED, PEPPERCORNS AND
BAY LEAVES ARE THE CLASSICS, WHILE MINT,
BASIL OR EVEN CHADON BENI CAN JOIN THE
• SOME VEGETABLES, LIKE CRUNCHY CARROTS,
SHOULD BE BOILED A LITTLE BEFORE PICKLING.
OTHERS, LIKE CUCUMBERS, DON'T NEED TO BE
COOKED AHEAD OF TIME.
• IF BOTTLING YOUR PICKLED PRODUCTS FOR ANY
LENGTH OF TIME, ENSURE THAT YOUR BOTTLES
ARE CLEAN AND STERILE. THIS WILL GUARD
TIPS ON QUICK PICKLING
rinbagonians have been pickling
foods for as long as I can remem-
ber. From simple chows to your
favourite lime pepper, we love things that
are a combination of sweet, sour, salty and
Before everyone had electricity, preserv-
ing foods was tricky. For meats and fish,
salting -- a method used to draw moisture
from the flesh -- was common, while fruits
would be turned into jams and jellies. Veg-
etables however, required more 'hands on'
applications, and this is where we saw
herbs and spices coming into play with in-
gredients such as carrots, cauliflower and
even onions, giving each particular concoc-
tion its own unique flavour profile.
Pickling is relatively easy and the main
ingredients are often a combination of
salt, vinegar, sugar and handfuls of fresh
herbs and spices. What you'd like to pickle
is up to you and as these online recipes
show, they can be done weeks in advance
or be ready in a few hours.
Pickled Sweet Peppers
• 1 lb red sweet peppers
• 1 lb yellow sweet peppers
• 2 cups water
• 1/2 cup sherry vinegar or white wine vinegar
• 1/4 cup honey
• 1 tsp black peppercorns
• 4 large cloves garlic, thinly sliced
• 1 cup sliced onions
1. Cut sweet peppers in half lengthwise, discard the
seeds and membranes. Cut lengthwise into 1
inch wide strips and set aside.
2. Combine water and next 4 ingredients in a
saucepan and bring to a boil. Add in the peppers
and onions; continue boiling.
3. Cover, reduce heat and simmer for 20 minutes
or until the peppers are very tender. Let cool.
4. Store in air tight containers in the refrigerator.
Serve with a slotted spoon. Makes 5 cups.
Quick Pickled Red Onion
• 1/2 cups apple cider vinegar
• 1 tablespoon sugar
• 1 1/2 teaspoons kosher salt
•1 red onion, thinly sliced
1. Whisk first 3 ingredients and 1 cup water in a
small bowl until sugar and salt dissolve.
2. Place onion in a jar; pour vinegar mixture over.
Let it sit at room temperature for 1 hour.
Cook's tip: This can be made 2 weeks ahead; simply
cover and chill. Drain onions before using. Makes
about 1/2 cup.
• 1 cup rice wine vinegar
• 1 cup water
• 3/4 cup sugar
• 1 tablespoon kosher salt
• 4 cups thinly sliced cucumbers, skin on
1. Combine vinegar, water, sugar, and salt in a
medium saucepan and bring to a boil over high
2. Remove from heat, then add in the cucumber
slices and stir.
3. Cover with a clean kitchen towel or a double layer
of heavy duty paper towels, pressing down until
towel is saturated with liquid and in direct contact
with the cucumbers. Let rest 10 minutes, then
transfer cucumbers to a sealable container.
4. Top up with liquid and discard the rest. Store in
the refrigerator for up to 1 month.
• 1 small green paw-paw
• 1 cauliflower (small)
• 6-8 small onions
• 1 green and 1 red sweet pepper (seeded and cut in pieces)
• 2 carrots
• 1/2 lb green beans
• 1 young cucumber (diced with skin on)
• 3 tsps vinegar or juice of 1 lemon
• 2 1/2 to 3 cups white distilled vinegar
• 2 tbsps corn starch
• 1/2 cup dry mustard or 3 tbsps prepared mustard
• 1 1/2 tbsps salt
• 2 cups sugar
• 1 tbsp saffron powder
1. Peel, wash and cut paw-paw into pieces. Clean carrots and also cut into pieces.
2. Cook in boiling water for 2-3 minutes, drain and set aside. Cut up green beans and re-
peat this process.
3. Boil water again and add 3 tbsps vinegar. Break cauliflower into florets and place in
boiling water for 3 minutes. Drain and place in cold water. Add a little vinegar to this
water again; this is to retain its colour.
4. Peel onions, slice and cook for 3 minutes in boiling water; drain and set aside.
5. Mix corn flour and mustard to a smooth paste with 1 cup vinegar.
6. Pour remaining vinegar into a pot and bring to a boil.
7. Add saffron, celery, salt and mustard mixture. Whip this mixture briskly until it be-
8. Add onions, cauliflower florets, green beans, carrot, paw-paw and green and red sweet
9. Bring to a boiling point, stirring carefully. Add bite-sized cucumber and switch off stove.
Bottle in sterilized jars and store in the refrigerator.
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