Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- February 2008 - N's


FareShare Chat Recipes.
FareShare Gazette Recipes.


Recipes Included On This Page

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

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index



FareShare Chat Recipes.
FareShare Gazette Recipes.

Back to Recipe List
* Exported from MasterCook *

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

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Volume 11-02 Feb 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 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 servings)

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.

Yield: "2 quarts"

Contributed to the FareShare Gazette by Chupa; 15 February 2008.

Hallie's Note:

---> These pickles MUST be kept refrigerated to be safe; even so, use
caution and don't keep them too long. H.

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

Per Serving (excluding unknown items): 7 Calories; trace Fat (7.7% calories from 
fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 
1606mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 
Other Carbohydrates.
Back to Recipe List


FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!