Good Day Cafe: pickling 101 - Boston News, Weather, Sports | FOX 25 | MyFoxBoston

Good Day Cafe: pickling 101

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NEW YORK (MYFOXNY) -

Diane Dimeo, aka the "pickling queen," hails from Astoria, Queens.

She's mastered the art of pickling and developed a line of pickles and sauces sold at specialty stores.

http://www.dianedimeo.com/

https://www.facebook.com/ddimeo?fref=ts

Twitter: @chefdianedimeo

 

Pickled Green Beans and Pickled Sausage

Brine for BOTH pickled sausage and dill green beans

2 cups water

2 cups white vinegar (5 percent acidity)

" cup granulated sugar

" cup salt

Ingredients for Green Beans

1.5 pounds fresh green beans

8-10 garlic cloves

8-10 fresh dill sprigs

5 jalapeno peppers, cut into quarters length-wise (optional)

Ingredients for Sausage

1.5 to 2 pounds of pre-cooked pork, turkey or beef kielbasa, cut into your favorite pickle size to fit into a jar

" cup whole black peppercorns

2 white onions, peeled and cut into thick slices

5 sprigs fresh Rosemary (optional)

5 jalapeno peppers, cut into quarters length-wise (optional)

Put the ingredients for the brine into a non-reactive sauce pan and bring to a boil. Meanwhile, get your jars ready! Whether you are using one super large jar, or a few small ones, make sure they are really clean and dry.

Preparation for Green Beans

Evenly distribute the garlic, green beans, dill (and jalapenos, if using) into the jars. After the brine cools off a bit, use a funnel to fill the jar to the top with the brine. Once the brine cools, refrigerate. Your green beans will be ready to eat in a couple of hours.

Preparation for the Sausage

Evenly distribute the garlic, sausage, onions, peppercorns (and Rosemary and jalapenos, if using) into the jars. After the brine cools off a bit, use a funnel to fill the jar to the top with the brine. Once the brine cools, refrigerate. The sausage will be ready to eat in a couple of hours.

The sausage can also be pickled using a cold brine as long as the sugar and salt are dissolved. The difference between using a cold brine and a hot brine is the cold brine takes longer for the acid to permeate the sausage and the hot brine will be infused quicker.

Pickled Strawberries

1 pound strawberries, hulled and stems removed

2 cups red wine vinegar

1 cup sugar

1 tsp. salt

2 tbsps. whole black peppercorns

Optional fresh herbs, added to taste: Rosemary, tarragon, thyme, dill, purple basil, marjoram

Preparation

Bring the vinegar, sugar, salt and whole black peppercorns to a boil in a non-reactive sauce pan. Meanwhile, make sure your jars are clean and dry. Then layer fresh stories and any fresh herbs you choose to use in a large jar - or two small jars. Once the brine comes to a boil, remove it from the heat and let it cool slightly. Using a funnel, pour the vinegar mixture into the jar, filling it to the top. Let the brine completely cool before sealing the jar with the lid. Place in the refrigerator and the pickled strawberries will be ready to eat in a couple of hours!

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