Nookie's Pickles: Green Tomato, Turnip, Cucumber and Pear Variations - 0 pts

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Nookie's Pickles: Green Tomato, Turnip, Cucumber and

Pear Variations - 0 pts

 

Recipe By :

Serving Size : 32 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation

Method

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--------------------------------

2 pounds vegetables -- see suggestions

below

1/2 cup salt

1 cup white wine vinegar

2 bay leaves

1 tablespoon brown mustard

2 tablespoons black peppercorns

1/2 cup whole garlic cloves -- peeled

and smashed (about 1 whole large head)

1 bunch summer savory -- large bunch

or fresh thyme, washed and roughly chopped

 

If you're using cabbage, pears, onions, or green

tomatoes; cut the

vegetables into 1/2-inch wedges. If you're using ramps

or green garlic,

leave them whole and wash them. If you're using

Brussel sprouts; split

them in half. If you're using turnips, carrots, or

pumpkin: peel and slice

them into 1/2-inch thick wedges. If you're using

cucumbers: leave them

whole and follow the instructions for making cucumber

pickles below.

 

In a large saucepan over high heat, combine 8 cups of

water with the salt,

vinegar, and all the herbs and spices and bring to a

boil. Reduce the heat

and simmer for 5 minutes.

 

Place the vegetables in a nonreactive glass or

stainless steel bowl and

pour the simmering brine over them. Cover the bowl

with a clean kitchen

towel and leave them at room temperature for 3 hours.

You can also cover

them with plastic wrap, but make sure to poke a hole

in the wrap so that

the steam can escape. Refrigerate the pickles

overnight. they will be

ready to eat after 24 hours and will last up to 2

weeks.

 

Makes 2 quarts pickles (32 one-quarter cup servingsz)

 

VEGETABLE SUGGESTIONS:

Winter: cabbage, turnips, beets, carrots, Brussels

sprouts, pears

Spring: ramps or wild leeks, turnips, beets, green

garlic (the first

growth of mild garlic in the spring, which looks like

a thin leek)

Summer: green or unripe tomatoes, turnips, onions,

thick-skinned cucumbers

such as lemon cucumbers or pickling cucumbers

Fall: pumpkin, Brussels sprouts, carrots, cabbage,

beets, cauliflower

 

 

 

MAKING CUCUMBER PICKLES:

Select thick skinned, small cucumbers such as pickling

cucumbers or lemon

cucumbers. Boil the brine and simmer it as described

in step 2 above. Cool

the brine for 3 hours at room temperature before

pouring it over the

cucumbers. Let the brined cucumbers stand in the

refrigerator, loosely

covered, for 1 week, they will be " half-sours " at that

point and they're

delicious. At the 1 week mark, pour off half the brine

and add water to

replace it. You can then keep the pickles, now

considered " full sours " ,

for up to a month in the refrigerator.

 

Description:

" 0 pts "

Yield:

" 2 quarts "

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Per Serving (excluding unknown items): 18 Calories;

trace Fat (7.1%

calories from fat); 1g Protein; 4g Carbohydrate; 1g

Dietary Fiber; 0mg

Cholesterol; 1670mg Sodium. Exchanges: 0

Grain(Starch); 0 Lean Meat; 1/2

Vegetable; 0 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 911 0 0 0 0 0 3507 3405

 

 

 

 

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