Pickled Carrot and Leek Shreds

I have made many variants on this recipe.  In the summer I make it with zucchini and carrots.  This time I made it using carrots and leeks with a bit of spice.  Ok maybe more than a bit.  Either way it is a great recipe.  I have served it on bread, with pasta and to add depth to a salad.  It adds color to a winter table, a little bit of summer in the cold.

To make the carrots easier to julienne I have a favorite tool that I use. It is used like a vegetable peeler only it shreds the vegetable into multiple thin strips.  This little tool achieves the same result as a mandolin but without the worry of cutting yourself and the space needed to store and use it.

Spicy Carrot and Leek Shreds

2 lbs Carrots

1/2 lb  Leeks

1 T Kosher Salt

3 c cider vinegar

3/4 c water

1/2 c honey
1  Pickling salt

3 chipotle peppers, chopped
4 cloves of garlic

 

Julienne the carrots and leeks. Toss with salt.  Let stand until softened.  Drain and rinse.

Mix vinegar, water, honey, and salt.  Stir until honey and salt are dissolved.

Place one clove of garlic in each jar. Evenly distribute the peppers between the jars  Distribute the carrot-leeks mixture between the jars.  Pour the vinegar over the vegetables making sure to leave 1/2 inch of headroom.  Process for 15 min for 1/2 pints and 20 for full pints.

Red Onion Marmalade

I decided to play around with making marmalade.  I wanted something more savory.  Needless to say I don't think this will be showing up on toast anytime soon.  Now with some nice roasted mushrooms or bit of lamb.


2 Red onions, thinly sliced
4 cloves of garlic
4 T oil
1/2 c sugar
3 oranges zested (as think as you can manage)  and juiced
1/2 c vinegar (apple cider or sherry)

Place the sliced onion and oil in a saute pan.  Cook until mostly caramelized. Stir in garlic and continue cooking until the garlic is lightly browned.

Add some of the orange juice and deglaze the pan.  Place the onion and juice mixture in a small pot.  Add the rest of the juice, vinegar, zest and sugar.  Cook down until thickened.  When you draw your spoon through the mixture a path should clear but then fill with syrup.


Place in sterilized jar and process for 20 mins. Yield ~3-4 pints

Preserved lemons

About this time last year I made a (for me) huge batch of preserved lemons.  It was the best thing I did all winter. I ended up using them in so many dishes.  My version of Gremolata that ended up topping bread, pasta and soups.  Anywhere that I could have used olives I tried out the lemons. I still have part of one jar from last years batch.  This years batch is brewing away. This is one of the easiest recipes around.  All you need is a large jar or ceramic container. I make mine in an old cookie container that is shaped like a traditional pickle crock.

Preserved Lemons

6 lemons 

kosher salt
1 to 1 1/2 cups fresh lemon juice (from 5 to 6 additional lemons)

Blanch lemons in boiling water 5 minutes, then drain. When cooled cut the lemons. This can be done a number of different way. 

I prefer to either thinly slice them or to cut the lemon into wedges but with one end attached.

If using slices layer the salt and lemons in your container until your lemons are gone. Finish off with an additional layer of salt and 1 c of lemon juice.

If using whole lemons pack the cuts into the lemons with salt and place in your container. Top with salt and 1 c of lemon juice.

Let lemons stand at room temperature, shaking gently once a day, for 5 days. If using an unsealed container you can weight the lemon with a plate and ziploc of salted water. At the end if the 5 days there should be enough brine to cover the lemons.  If not top with additional lemon juice.  I let my lemons ferment for about 3 weeks but they are read to use after the initial 5 days.

I canned my lemons after the three weeks so that I could have them on hand for the rest of the year. Well that and my fridge is smaller that what most dorms have.  I processed them for 15 mins.  If you have more free space in your fridge just place them in you fridge and enjoy.

Chestnuts

Unfortunately the chestnuts in syrup recipe that I was prepping has been taking too long. I spent four hours just trying to get the chestnuts peeled.  If you have any advice on making that process faster please let me know.  I will finish it and the black pepper jam this weekend.  I hope to post both next week.  I might even manage a decent photo. 

Cranberry Jam

I ended up with a little bit over a pound of local cranberries this holiday.  Cranberries are so versitile. You can use them as both a sweet and a savory. Cranberry curd, cranberry syrup or honey, and cranberry vinegars (which I also made). However I wanted to have something for mornings so settled on making a jam. A little bit of lemon zest and a bit of spice with the wonderful tartness of the cranberries.

Cranberry Jam

2 lemons (organic)
1 lb cranberries
1 c water/white wine
1/2-1 c sugar
1 t cinnamon
nutmeg

Zest the lemons.  Combine the zest with cranberries, water and 1/2 cup sugar in a non-reactive pot.  Bring to a low boil and cook until the cranberries have burst.  Taste for sweetness and add additional sugar if desired.  Stir in cinnamon and a few greatings of nutmeg.  Simmer until desired thickness is reached.

Place the cranberry jam in sterilized jars.  Process for 10 mins.  Yield is approximately 1.5-2 pints.

Recovering from the Cold

I have just thawed out.  I should have a new post up next week.

Jerusalem Artichokes

1 1/2 lbs Jerusalem Artichokes, sliced about 1/4" think
1/4 c + 1 t pickling salt
1 qt water
4 sliced of ginger
4 garlic cloves
2 hot pepper, jalapeno or thai
1/2 t mustard seeds
2 c cider vinegar
3 T honey

Place the sliced artichokes in a non-reactive bowl.  Combine 1/4 c salt plus 1 quart of water, stir until salt is dissolved, and pour over the sliced artichokes. Allow to sit over night and as long as 24 hours.

Drain and Rinse the artichokes.

Divide the garlic, peppers and mustard seeds between your jars.  Add sliced artichokes.  Combine remaining ingredients (vinegar, honey and salt) in a non-reactive pot and bring to a boil.  Pour into jars. You want 1/2 inch of head space. Process for 15 mins. Wait at least a month before eating.

Adapted from The Joy of Pickling