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367 North Main Street
Milford Charter Township, MI, 48381

248.684.1373

Acorn Farm opened its doors in downtown Millford in 2008. Since then, we’ve had the pleasure of meeting the most kind, interesting, generous, and downright fun people in the store every single day. Our staff is made up of former customers who became a part of our family so much that we just had to hire them! At Acorn Farm our goal is to not only provide you with high quality goods for your kitchen and home, but to stir up your imagination in the kitchen and around the home. We aim to make every trip to Acorn Farm a pleasant one, and that you’ll always leave encouraged, inspired, and ready to try something new.  

Quick Pickles

RECIPE ARCHIVE IV

Quick Pickles

Lia Soneson

Quickles_01.jpg

Say the word, "pickle," and your mouth responds. The salty-sour taste of a pickle satisfies some intangible need while adding plenty of pizzazz to any plate. Pickles come in many forms -- nearly any fruit or vegetable can be pickled into your new favorite.

IN THIS ISSUE, we feature the simplicity of making your own small batches of refrigerator pickles with an easy no-canning approach.

Easy Pickled Asparagus 

Makes about one quart

These pickled asparagus spears are a beautiful and tasty addition to any crudite or antipasto plate! The quick blanching and plunge in ice water ensures that the final pickled spears are tender. The white wine vinegar brine is mild in flavor while the rosemary, crushed red pepper, and garlic season the spears nicely.

Ingredients: 

1 pound asparagus, trimmed to 1" shorter than the jar 

2 cloves garlic, whole

1/2 tablespoon mustard seeds 

1/2 tablespoon peppercorns 

1-1/4 cups white wine vinegar (at least 5% acidity)

1-1/4 cups water 

1 tablespoons kosher salt 

1 tablespoon sugar 

1 teaspoon crushed red pepper flakes 

2 sprigs rosemary

Directions:

1. Blanch the asparagus. Boil in a large pot of water for 2 minutes, and then plunge into an ice bath to preserve the green color and to stop from over-cooking.

2. Clean and sterilize a quart-sized canning jar. Fill the jar with the blanched asparagus and garlic. Tightly pack the asparagus and rosemary in the jar with tips up. Place the mustard seeds, peppercorns, and crushed red pepper into the jar.

3. Prepare the brine. In a saucepan, bring the vinegar, water, salt, and sugar to a boil. Boil for three minutes. Let the brine cool.

4. Pour the brine into each jar, covering the vegetables completely.

5. Cover and refrigerate the pickles overnight before serving.

6. Keep refrigerated. Enjoy the pickles for up to one week.

Quick Carrot Pickles

Makes about 2 pints

These pickled asparagus spears are a beautiful and tasty addition to any crudite or antipasto plate! The quick blanching and plunge in ice water ensures that the final pickled spears are tender. The white wine vinegar brine is mild in flavor while the rosemary, crushed red pepper, and garlic season the spears nicely.

Ingredients:

6 medium carrots, trimmed into sticks 1/2" short than the jar

1/2-inch fresh ginger, peeled and thinly sliced 

1 clove garlic, thinly sliced

Brine Ingredients: 

1 cup apple cider vinegar

1 cup water 

1 tablespoon kosher or pickling salt 

1 tablespoon sugar 

1 teaspoon turmeric 

1/2 teaspoon ground coriander

1/2 teaspoon mustard seeds 

1/2 teaspoon pepper corns 

4-6 whole cloves

Directions: 

1. Slice the carrots into sticks -- approximately the same size and length.

2. Closely pack the carrot sticks in two clean canning jars along with the ginger and garlic slices.

3. In a medium saucepan, bring the brine ingredients to a boil for 3 minutes. Remove the pickling liquid from heat and slowly pour over the carrots until about 1/4 inch from the top, covering the carrots completely.

4. Cover and refrigerate the pickles overnight before serving.

5. Keep refrigerated. Enjoy the pickles for up to one week.

Spicy Pickled Green Beans 

Makes about 3 pints

You’ll enjoy these green beans that feature a kick! Pickled green beans get a little spicy with the addition of jalapeño strips. Try these spicy pickled green beans in a salad, or on their own as a snappy snack!

Ingredients:

1 pound green beans, trimmed to 1/2" shorter than the jar 

3 jalapeños, sliced into thin strips 

1 clove garlic, thinly sliced

1 tablespoon mustard seeds 

1 tablespoon peppercorns

1-1/2 cups apple cider vinegar

1-1/2 cups water 

1 tablespoons kosher salt 

1 tablespoon sugar

Directions: 

1. Blanch the prepped green beans and jalapeño strips by boiling in a large pot of water for 2 minutes. Plunge them into an ice bath to preserve the green color and to stop from over-cooking.

2. Clean and sterilize 3 pint-sized canning jars. Fill the jars with the blanched green beans, jalapeño slices, and garlic slices. Tightly pack the green beans in the jar vertically. Divide the mustard seeds and peppercorns into the jars.

3. Prepare the brine: In a saucepan, bring the vinegar, water, salt, and sugar to a boil. Boil for three minutes. Let the brine cool.

4. Pour the brine into each jar, covering the green beans completely.

5. Cover and refrigerate the pickles overnight before serving.

6. Keep refrigerated. Enjoy the pickles for up to one week.

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categories VEGETABLES