Here are three awesome pickle hacks! Choose your favorite and add some great unique flavors to your dishes!
Hot Chili Pickle
- 1/3 Pound Favorite Chili or Sweet Peppers, sliced
- 2 Tbs EVOO
- 1 Tbs Garlic, slices
- 1 Tbs Dried Herb Blend
- 1/4 Cup Water or Sherry
- 1 1/2 Tbs Salt
- 2 Tbs Sugar
Saute the garlic in the oil until fragrant. Add in the sherry, salt & sugar to melt. Load sliced chilies into a pint jar & pour the hot pickling liquid over. Top off w/ cider vinegar. Cover & shake. Let sit at room temp for 24 hours if you’d like a little fermentation, then refrigerate.
Indian Fruit Pickle
- 2 Cups Harvest Fruits, diced (I used mango, pear & lime)
- 1 Tbs Coconut Oil
- 1 1/2 Tsp Garam Masala
- 2 Tsp Salt
- 2 Tbs Honey
- 2 Tbs Water
Heat the coconut oil w/ the spice blend. When fragrant stir in the salt, honey & water and melt. Pour the hot liquid over the fruit in a pint jar. Top off w/ cider vinegar. Ferment for 24 hours at room temp if desired, then refrigerate.
- 2 Cups Harvest Vegetables, diced (I used red onion & carrot)
- 1 Tbs Salt
- 1 Tbs Jam
- 1 Tbs Pickling Spice
Load the vegetables into a pint jar. Add the salt, jam, pickling spice & top w/ cider vinegar. Shake well. Then shake again in an hour or so to dissolve the jam. Ferment for 24 hours at room temp if desired, then refrigerate.
Pickles are one of the best garnishes. Sprinkle them on everything. Add them to your salads in jars. Spoon them on top of all proteins. Tuck them into sandwiches and burgers. Once you start, you’ll fall in love w/ these easy to make limitless concoctions. Share yours on Harvest social media.