A Platter of Pickles

I have been having an urge to make pickles. Not the kind of pickles that you put up in big jars using a canner – I used to make those pickles when I was doing more earth mother sorts of things. I even still have the canner and tools.  I have been thinking about quick pickles, the kind you mix up an hour and after sitting in their brine for an hour or overnight, they’re ready to go. I found several recipes for quick pickles in a recent Sunset magazine.  I made these to take to an office barbecue – a change from the usual potato salad and cole slaw.

The cucumber pickles were gone by the tie the barbecue was over – none left to take home.  I had carrot pickles left, and they kept surprisingly well for a week or so. When a friend came to dinner and I brought them out to snack on, they still had a lot of crunch.

Mustard and Ginger Pickled Carrots

10 to 12 medium carrots (about 2 lbs.)
2 cups distilled white vinegar
3 Tablespoons sugar
3 Tablespoons kosher salt
3 quarter-size thin slices fresh ginger
4 garlic cloves, thinly sliced lengthwise
3 Tablespoons yellow mustard seeds
1 Tablespoon coriander seeds
1/4 teaspoon red chile flakes

Peel carrots and cut into 1/4-in. matchsticks.

Bring 3 cups water and all ingredients except carrots to a boil in a large saucepan. Reduce heat to low and simmer 1 minute. Add carrots and simmer until almost tender, 2 to 3 minutes.

Transfer carrots and liquid to a bowl and let cool to room temperature. Chill, covered, overnight to let flavors develop. Serve cold. Keeps, chilled, up to 1 week. Makes 6 cups with 0 grams of fat.

Sweet and Sour Cucumber and Red Onion Pickles

1 pound Persian or English cucumbers, ends trimmed
1/2 medium red onion, halved lengthwise
1 stalk fresh lemongrass (I used I Tablespoon lemon grass paste)
1/2 cup sugar
2 teaspoons sea salt
1 teaspoon ground coriander seeds
1/8 teaspoon pepper
3/4 cup Champagne vinegar (I used Zinfandel vinegar, which was all I had)

Slice cucumbers and onion very thinly on a mandoline or with a knife. Put both in a medium bowl. Peel tough outer layers from lemongrass and smash core with a meat mallet or back of a small heavy saucepan until flattened. Mince core and add to bowl (or use the paste that comes in a tube).

Whisk sugar, salt, coriander, pepper, and vinegar together. Pour over cucumber mixture and chill at least 1 hour, stirring gently a couple of times. Serve cold. Keeps, chilled, up to 1 day. Makes 3 ¼ cups at 0 grams of fat.

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ABOUT KAREN

I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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