Pickles

---

This is the same kind of pickled ginger they serve at the sushi restaurants.  Ever wondered how they make it?  In my recipe I show you how to make it.  There are no artificial ingredients or chemicals.  It is so simple, you never have to buy it in the pricey bottles.  Usually the young ginger is sold at the end of summer and early fall.

Ingredients:

1 lb young ginger with reddish tinted shoots and skin

1 c vinegar

1 c sugar

1 T Hawaiian or rock salt

Directions:

Wash ginger and scrape off skin with spoon or vegetable peeler.  Slice crosswise in paper thin slices using a knife, vegetable peeler or mandoline.  Place in a large bowl.  Bring 1 quart water to a boil and pour over ginger.  Mix well and let stand 5 minutes .  Drain, rinse and squeeze out water.  Repeat process once again.  Pack ginger into a quart jar.  In same pot, add vinegar, sugar and salt.  Stir to dissolve and bring to a boil.  Cool.  Pour over ginger.  Cap and refrigerate a few days before eating.

Eggplant namul is a Korean side dish that can be made in 30 minutes.  It is often served in Korean buffets or groceriey stores that specialize in all kinds of pickled vegetables along with prepared meats, seafood and noodles.  Include this in pot lucks, dinners, picnics or home meals.

Ingredients:

1 lb long purple eggplants

1 T minced garlic

2 T sesame oil

1/3 c soy sauce

2 T Korean chili pepper flakes

1 t sugar

5 c water

Directions:

Wash eggplant and cut off stems.  Cut into fourths lengthwise and then into 2" pieces.  Soak in bowl of water to keep from dark discoloration.  Boil 5c of water in a large pot.  Add eggplant, return to a boil and cook for about 5 minutes or until slightly soft.  Drain into colander.  Put some ice cubes and water into a bowl, add eggplants to cool.  Squeeze eggplant to remove as much liquid as possible and put into another bowl.  Add the rest of ingredients and mix well.  Adjust seasonings to  your taste.

This is a popular Japanese pickle unlike those with lots of vinegar.  This one is soy sauce based, slightly sweet but remains crispy.  You can purchase this in jars at local grocery stores in Hawaii.  It stays very crunchy and goes well with any foods.  Daikon will darken from the soy sauce in 1 or 2 days.

Ingredients For Vegetables:

1 lb daikon

1 lb cucumbers (Japan, hot house, Persian or Armenian, English)

1 lb long eggplant

1/4 c coarse salt

Ingredients For Sauce:

1 c  soy sauce

1/2 c sugar

1/4 c vinegar

2 T ginger, minced

Directions:

Peel only the daikon.  Thinly slice daikon, cucumber and eggplant and put into a bowl.  Add salt and toss all the vegetables together.  Cover and refrigerate overnight.  Drain and rinse.  Squeeze out liquid from eggplant and cucumber.  Put vegetables in a bowl.  Put all ingredients for the sauce in a medium pot.  Bring to a boil, add vegetables and cook for 2 minutes.  Bottle and refrigerate.  Pickle is ready to ear or you can eat it later.

This is one of my favorite pickling recipes.  Easy to do as a first timer pickling or a seasoned pro.  Growing up as a kid on Oahu I would love to eat this as a snack anytime of the day.  Most people do not salt the mangoes overnight and just add  sugar, water, salt and vinegar.  This makes the mangoes too watery.  Salting overnight draws out excess water and the sauce is more concentrated.  The taste depends on the type of mango.  Some mangoes are very sour, while others are on the sweeter side.  You can adjust the sugar if you like.  

8-10 green large mangoes, peeled and cut in pieces

1 T Hawaiian or coarse salt

1 c sugar

1/4 c vinegar

1 T li hing mui powder  (https://amzn.to/39JFNfL)

Place cut mangoes in a large bowl.  Sprinkle cut mangoes in a large bowl.  Sprinkle  salt over and mix well.  Cover and let sit overnight, refrigerated.

Next day, drain out liquid, then add sugar, vinegar and li hing mui powder.  Mix well.  Bottle and refrigerate.

 Ingredients: 

46 oz jar of kosher mini dill pickles 

1/4 c apple cider vinegar 

1 1/2 c sugar

 Directions: 

Drain and discard pickle juice.  Slice or leave pickles whole.  Put in a large bowl.  Add vinegar and sugar.  Mix well.  Bottle and refrigerate. Ready to eat in a day or two.  Note:  Pickles shrink and all the pickles will fit into a quart sized jar.  Leftover  liquid good to add sliced onions or other vegetables for quick pickles.  Instead of discarding the pickle juice liquid, save it as this is a good probiotic drink. 

Ingredients: 

daikon, peeled and sliced or cut into french fry sized pieces 

1 c white vinegar 

1 c water 

1 T coarse salt 

1 c sugar 

3-4 drops of yellow food coloring

1 or more small fresh chili pepper, bruised  

Directions:

Place cut daikon into a bowl. Add vinegar, water, salt, sugar, yellow  color, and chili pepper in a saucepan.  Heat and stir until salt and sugar dissolve. Cool and pour over daikon. Let sit for about an hour to soften, then bottle and refrigerate.  Ready to eat in 1-2 days depending on the thickness of the daikon.

 Ingredients:  

(about 1 1/2 quarts of veggies and peppers) Baby green or ripe (firm) tomatoes of different colors, shapes and sizes 

Mild young chili peppers

1/2 c sliced yellow onions

 1/2 c sliced red onions

4 cloves garlic, sliced 

2 T fresh lemon or lime juice

1 apple, peeled (optional) and sliced

 Small handfuls of fresh herbs of your choice:  dill, oregano, parsley, basil, mint, rosemary, thyme, etc. 

1 c apple cider vinegar

 2 c water

 Directions:

 Cut tomatoes in half and put into a large bowl.  Destem chilis and cut in half lengthwise.   Remove and discard seeds and membranes.  If too big, cut into 3-4 inch pieces and add to bowl.   Add onions, garlic,  lemon or lime juice, apple, herbs, cider vinegar and water.  Mix well and bottle.  Keep refrigerated and eat after 1-2 weeks or more. 

 Ingredients: 

1 lb radishes  

1/2 c vinegar  

1/2 c sugar 

1 c water 

1 t coarse salt

Directions:

To a small pot, add vinegar, sugar, water and salt.  Cook on stove stirring until sugar and salt are dissolved. Cool and pour over radishes. Refrigerate and it will be ready to eat in about 2 days. Radishes will float to the top and be wrinkly. The liquid will turn a reddish color from the radish skin. 

 Ingredients: 

2 lbs round onions

3/4 c white vinegar

1 1/2 c water 

1 1/2 T coarse salt  

chili pepper (optional) 

Directions:

Peel and cut onions into wedges. In medium sized pot add vinegar, water and salt. Heat and stir until salt is dissolved. Cool. Pour over onions. Add one or more chili pepper if desired. Put onions in jar and use a tamper to press onions firmly in jar. Cap and refrigerate 2-3 days before eating.   

These pickles are really delicious on pizza, sandwiches, tacos or as a side dish for any type of food.  Super easy to make.

 Ingredients: 

1 lb yellow chilis, seeded and chopped 

1 large onion, chopped 

1/4 c minced garlic

1/2 t salt 

1 t dried oregano

 white vinegar 

Directions:

 Put chilis, onion, garlic and salt in large bowl. Over bowl, rub oregano between your hands to release the oils and intensify the flavor. Mix well and pour enough vinegar to barely cover peppers.  Put a canning funnel over a quart sized jar and scoop mixture into bottle. Use tamper to firmly press ingredients into jar to get all th bubbles out. Pour liquid over peppers to within 1/2 inch of top. Cap bottle and refrigerate.  It lasts up to 2 months or more.

The best cucumbers to use are the Japan, Armenian or hot house  because they contain less water and seeds and are very crispy.  It is very fast to make and can be eaten the next day.

Ingredients:

3-4 lbs cucumbers

2 c vinegar

6 c water

1/3 c coarse salt

2 garlic cloves, sliced

1-2 fresh or dried chilies

Fresh dill fronds with flower heads, if available

or use 1 T dry dill.

Directions:

Boil vinegar, water and salt.

Cut off blossom ends of cucumber, not stem end.  The blossom ends contain an enzyme that causes the pickles to be soft and unsafe to eat after pickling.

Use a gallon or smaller jars to fit cucumbers tightly in jar standing up.  You can also cut the cucumbers to fit.   Insert chilies , garlic and dill in between cucumbers.  Pour hot liquid over.  Cover jar, cool and refrigerate.  Some people like to let the pickles ferment for a day or two before refrigerating.

Very popular and easy pickle to make for the Vietnamese Banh Mi sandwiches.  This is the secret that gives the Vietnamese crusty sandwiches the distinctive zing.

Ingredients:

1 small carrot, peeled

1 small, long turnip (daikon), peeled

1/4 c vinegar

1/4 c sugar

 1/2 c salt

Directions:

Shred the daikon and carrot into a bowl.  Mix the vinegar, sugar and salt, pour over the vegetables and mix well.  Can eat immediately.  Store in a covered container  and refrigerate.

Okra is not a popular vegetable for some people because they weren't brought up with it or it tends to be slimy.   By working with the whole pod, the sliminess is contained and a crisp vegetable  results.

Ingredients:

1/2 lb okra, young and 2-4" long

3 c  water

1 c water

1/2 c vinegar

1 1/2 t coarse salt

2 t sugar

1 red chili, seeded and sliced thin (optional)

2 cloves garlic, sliced

Directions:

Boil 3 cups of water and add okra and cook for 1 minute.  Drain and put into a bowl.  In the same pot,  add 1 cup water, vinegar, salt and sugar, stirring to dissolve.  Bring to a boil, pour over okra.  Add garlic, chili pepper.  Pour over okra and mix well.  Store in a jar or flat container.  May take a few days for okra to pickle. 

Fast, no salting for several hours, add everything in a jar, shake and wait 3 days to eat.

Ingredients:

2 lbs daikon, peeled and cut into 1/2" chunks or bigger

1 T garlic, minced

1 T coarse salt

2 T Korean chili flakes

Directions:

Put daikon in a quart jar, filling 3/4 full.  May need a smaller jar also.  Top with garlic, salt and chili flakes.  Cap and shake vigorously until everything is mixed and red.  In about 30 minutes, color will change and some liquid will form.  Every so often shake jar.  Leave on counter at room temperature for 3 days.  The kim chee will shrink to about half the amount.

Refrigerate and it is ready to eat.

Popular Japanese pickle.  So simple to make, delicious, sweet, sour and crispy.

Ingredients: 

1 lb cucumber (Japan, Armenian, Persian or Hot House varieties are the best)

1/2 c vinegar

1/2 c sugar

2 t salt

Directions:

Cut ends off cucumbers.  Slice into 1/4" thickness.  Mix vinegar, sugar and salt and pour over cucumbers just before serving to keep nice and crunchy.  

Note:

Suggested additions include:  shredded daikon and carrots, slivered ginger, lemon slices, wakame (Japanese seaweed soaked and cut in pieces), baby clams or kamaboko (fishcake).

Unusual Burmese pickle with Indian spices.  Vegetables are baked, soaked in vinegar, then spices are browned and added.

Ingredients:

1 cauliflower,  cleaned and cut into florets

1 lb daikon

1/2 c  pickled garlic, cut in chunks (see the recipe on pickled garlic below

2 T mustard seeds

1 t fenugrek powder (methi).  Seeds may be ground in coffee grinder

1/4 c oil

1 t turmeric

2 T sugar

2 T salt

Directions:

Best if you can find the skinniest daikon the diameter of a silver dollar.  If not, cut the bigger turnips into 3rds or 4ths lengthwise.  Cut 1/8" thick slices crosswise 3/4th of the way down so you have one long piece.  (see video)  Cut florets from cauliflower and put them on an ungreased 1/2 sheet pan along with daikon pieces.  Roast in preheated 200 degree oven for 2 hours.  Veggies will turn a little brown but won't burn.  

Put roasted cauliflower and daikon in a bowl and barely cover with vinegar.  Let sit for one hour, pushing down vegetables every so often.

Discard vinegar or save for other uses.  Mix in pickled garlic.  

Heat a small saucepan on med-low, add mustard seeds and fenugrek powder, stirring till fragrant for 2-3 minutes.  Add oil, turmeric, sugar and salt.  Stir till yellow and well mixed.

Remove from heat and pour over vegetables.  Mix well and pack into jar.  Keep refrigerated.

This kim chee has special ingredients missing from the typical kim chee.  It is very delicious and has more depth in flavor.

Ingredients:

1 large head of won bok (Napa cabbage) 3-4 lbs

1/2 c coarse salt

1/2 bunch green onions

1-4 T or more Korean chili flakes

1/4 c garlic, minced

1 whole sweet apple, unpeeled and shredded

1/2 c daikon, shredded

1/2 c carrots, shredded

2 T fish sauce

2 T salted baby shrimp

Directions:

Cut won bok in 2-3" pieces crosswise.  In large bowl, layer cabbage and salt all the way to the top of the bowl.  Fill bowl with water, press down cabbage and let sit at room temperature 24 hours or overnight.  Turn every so often.  To test if it's ready and salty enough, press the white part of the cabbage between your thumb and index finger.  If it leaves an imprint, it is ready.  If not, let it sit longer.  Tear off a piece of the white part and taste for saltiness.  If too salty, discard water and  add more water.  Let sit and test later.  If just right, discard water and add in the rest of the ingredients.  Mix well, lots of water will form.

Pack in jars.  Eat fresh or some people like to ferment it by leaving it on the counter for 1-2 days.  Keep refrigerated.

Note:

Koreans never throw away old kim chee.  It will keep in the fridge for a long time but will appear darker and limp.  You can make kim chee stew, fried rice, pancakes or soup.                                                                                                                       

This is often served in Korean restaurants as one of the many side dishes.  When I first  tasted it, no one would tell me how to get the hotness out of  the garlic.  After trial and error, I discovered the secret.  They keep for a long time and the crunch remains.  If you buy peeled garlic, it saves you a lot of manual peeling.

Ingredients:

2 cups peeled garlic

2 c water

Vinegar

1/3 c soy sauce

1 c water

1/4 c sugar

Directions:

Boil 2 cups water.  Add the garlic and cook for 2 minutes.  Drain and put garlic in icy water to stop cooking and keep crisp.  Put garlic in a bowl or jar, pour vinegar over to just cover.  Refrigerate for 7 days.  Drain and discard vinegar or keep for other uses.  In a small pot, put soy sauce, 1 c water and sugar and bring to a boil.  Cool.   Pour sauce over garlic and refrigerate.  The garlic may become splotchy from the soy sauce but doesn't affect the taste.

I usually wait a month to eat but you can eat it sooner.  Also, sometimes the garlic turns a bluish color but it is safe to eat.  It happens because it's an extreme acidic environment in the jar.  Garlic contains blue pigments that are in the cell walls.  The walls burst and some pigments escape.