Pickling Tips from a Pro

Friday, October 04, 2013

We’ve been pickling as part of Food Fridays! Marisa McClellan, the author of Food in Jars and the blog of the same name, shares her ideas about how to make some more unusual pickles, using everything from cauliflower to pattypan squash.

Join our Pickle Project! Post a photo of your pickling creation on Instagram, and tag it #LopatePickles.


Marisa McClellan

Comments [3]

Naomi Lipman` from Scarsdale, N.Y.

My family's favorite pickle is a fish of a different aspect: Pickled Lox--not pickled salmon.

Pickled Lox.

3 pounds filleted, skinless belly lox
4 cups white vinegar
1 cup water
1 1/2 tbsp pickling spices (Must be a product with NO cinnamn--often hard to find, but Fairway’s own brand is one)
1 cup + 1 tbsp sugar
2 Bermuda onions, sliced
4 cups sour cream

1. "Freshen" the lox: Place salmon in a glass,
stainless, or ceramic dish and cover with cold water.
Cover the dish with plastic wrap and refrigerate for 48
to 60 hrs. Change the water several times--every 12
hours or so.
2. Drain the fish well. Trim away cartilage and make
sure no bones are left.
3. Prepare the marinade: Combine vinegar, water, spices,
and 1 cup sugar in a glass or stainless pan. Simmer 20
4. Cut the fish in 1/2-inch diagonal slices and layer
with onions in a glass, stoneware, or pottery dish.
Strain the marinade and pour it over the fish. Marinate
the fish in the covered dish in the fridge for 24 to 36
5. Make the sauce: Whisk together the sour cream, 1/2 tsp sugar,
and 1 tsp marinade.
6. Last step: Drain the fish and layer the fish and onions again, this time with the sour cream sauce as well. Cover and chill overnight.

Oct. 05 2013 04:04 PM
pliny from soho

Italians pickle peppers in the fall
baked stuffed vinegar peppers
are a big part of Christmas meals

Oct. 04 2013 01:25 PM
Estelle from Brooklyn

I pickle watermelon rind which would otherwise land in the garbage or compost. It's really delicious and very pricey if you buy it.

Oct. 04 2013 01:20 PM

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