Pickled Peppers

Makes 2 Quarts

Peter Piper was particular about his pickling peppers. (Did you know there is a secret to this nursery rhyme? The name “Piper” is the botanical name for chili peppers!)

Select fresh varieties matched to your taste. Use two pounds whole jalapeño, Anaheim, banana, cherry, and/or mini-sweet peppers or pack a variety.

Don't slice the chilies until they are pickled. Instead, slice an X through the tip of the chili—to allow the brine to seep in.

1 In a bowl mix the peppers, scallions, garlic.
2 Place the bay leaves, peppercorns, turmeric, and cider into the canister.
3 Load the mixed veggies into the canister.
4 Follow the recipe for making Brine Pickles on pages 6 and 7 of the Perfect
Pickler Instruction - Recipe Booklet to complete the recipe.

Salsa Slaw

Makes 2 Quarts

Try this spicy kraut recipe; great as a Mexican
tortilla topping, or as a zesty side salad.
- Recipe by B. Hettig

1 Combine vegetables in a large mixing bowl. Mix in the spices.
2 Review pages 8 and 9 of the Perfect Pickler Instruction - Recipe Booklet to complete the recipe.

Back to Top

Pickled Sushi Ginger

Makes 1 Quart (32 ounces)

This is a tart tasting pickle with a little heat made famous
in sushi bars. Our recipe produces a live-culture product.
— Adapted by B. Hettig, original by Karen Bard

INGREDIENTS: The ginger should be fresh, plump and
shiny looking—not withered. Use a very sharp mandoline slicer or razor-sharp knife to slice the ginger paper thin.

FERMENT: Use unpasteurized soy sauce and brown rice vinegar for best quality. Find at natural food stores.
brown rice vinegar 1 cup

1 Peel the ginger, slice as thinly as you can. Soak the ginger in the 2 cups of brine for an hour. Rinse.
2 Bring sherry, water, and maple syrup to a simmer; add ginger, barely simmer for 35 minutes covered. Then cool.
3 Pour vinegar and soy sauce into the canister.
4 Pack the ginger and liquid into the canister, making sure brine is above the ginger slices.
5 Review pages 6 and 7 of the Perfect Pickler Instruction - Recipe Booklet and go to Step 4 to complete
the recipe.

Back to Top

Joss Carrots

Makes 2 Qts.

This recipe, named after “joss sticks” or incense sticks, is exotically aromatic with ginger and herbs. — Recipe B. Hettig

1 Soak and lightly scrub carrots. Add peppercorns and bay leaves to the canister.
2 Mix the remaining ingredients in a large bowl. Load the canister.
3 Review pages 6 and 7 of the Perfect Pickler Instruction - Recipe Booklet; Step 4 to complete the recipe.

Variations: As time and ingredients allow, exchange some carrot with celery hearts, thinly sliced

• To go slightly more Asian, add 2-3 keffir lime leaves to the brine and 2 TBS lime juice. (Find keffir lime
  leaves at Asian markets.)
• To go Tex-Mex substitute chipotle pepper flakes for the red pepper flakes, omit the ginger.
• Cutting Variations: There are many kitchen tools that can shape your carrots into spirals, crinkle cuts,
  julienne strips.
• Salad Version: This is a version of a Peruvian recipe I have treasured. To 2 cups of finished pickles,
  add the juice from a lime, 2 TBS honey, and a splash of extra virgin olive oil.
  

Back to Top

East-West Onion Pickles

Pickled onions have a most exquisite flavor. The brine makes an unmatched Asian sauce. Sweet onions like Vidalias are preferred. You can use these onion pickles as a flavor component in other pickle recipes, or in place of onions in a recipe.— Recipe by adapted by B. Hettig

1 Slice the onions and soak in the brine for an hour. Rinse well. Pour soy sauce and vinegar into the canister.
2 Pack onions into canister to about an inch from the lip.
3 Review pages 6 and 7 of the Perfect Pickler Instruction -
Recipe Booklet and go to Step 4 to complete the recipe.
Variation: Orange-Peppercorn - Makes 2 Qts.
Most Mandarin and inscrutably delicious!— Recipe by B. Hettig

Use the basic recipe: Add

Alternate Duality - After the four-day fermentation of the East- West Onion recipe, divide the recipe and add half the orange zest and peppercorns to half the finished batch. Wait 4 days (while refrigerated) and enjoy.

East-West Scrambled Eggs: Chop a 1/4 cup on onion pickles and whip into 6 or so beaten eggs. Add 6 TBS of milk. In a hot non-stick, large skillet, add 2 TBS extra-virgin olive oil and pour in the eggs. Stir slowly, back and forth without hurrying and cook until almost done. Pour out onto a serving bowl and garnish with a little parsley
Variation: By adding a half-cup of cooked quinoa—a whole grain of the Incas—this recipe becomes a
centering, deeply abiding recipe.

Back to Top

Sunrise Pickles

Watch as these vegetables transform from white to electric fuchsia! There is a very pleasant lemony flavor in this unassuming recipe.

These crunchy, snacking pickles are great out-of-hand or cut thinly for a salad garnish.
- Adapted by B. Hettig, based on recipe in Pickled by Lucy Norris

1 Peel vegetables. Cut radish into 3/8-inch thick slices, then cut slices into 1/2-
inch wide sticks. Cut beets into thin slices.
2 Add zest, lemon juice, and vinegar to the canister.
3 Review pages 6 and 7 of the Perfect go to Step 4 to complete the recipe. Daikon Radish Lights Up!

Variations: Substitute cauliflower florets for some or all of the daikon radish.

*Daikon, or icicle radish, is common in Asian markets and in larger supermarkets. It is mild for a radish and takes on the flavors of spices most readily.

Holiday Variation: Merry Citrus Pickles. Use cookie cutters and a crinkle cutter to create eye-popping jewels. Go to our website to review the cutter.

This recipe is fun to do with family. Using special sized cutters and a crinkle cutter produceswinner.

Go to our Pickle U webpage to see more ideas and the recipe for Merry Citrus Pickles.

Back to Top

Pickled Lazarus Beets

We “resurrect” cooked beets into live, culture- active, sweet and sour gems. They will fizz on your tongue!
Note: Most sugar beets are more palatable when cooked. I find most canned beets are over-cooked. If you prefer to cook your own, simmer about 2 pounds of unpeeled beets in water until they are nearly fork tender. Shock them in ice water, peel, and slice into your favorite shape.

1 Toss beets, onions, ginger and allspice. Load the canister.
2 Meanwhile, use a spatula and insert pieces of rosemary.
3 Add lemon juice, vinegar, (and pickle brine if using) to the canister.
4 Review pages 6 and 7 of the Perfect Pickler Instruction - Recipe Booklet to complete the first part of the recipe.
5 After four days, pour off 1-1/2 cups of brine; stir well to dissolve sugar and vinegar, then add to beets. Refrigerate for 24 hours.

*Adding brine from a prior batch boosts the micro-cultures for your current batch. You do not require this step.
- Recipe by B. Hettig, inspired from Rick Fieldsʼ “Phat Beets” [www.rickspicksnyc.com]

Back to Top

Trés Amigos in Smoky Chipotlé

WOW! I went shopping at an international market and got lost and found some wild characters that ended up getting married in the Perfect Pickler™. It had to be the fire of chipotlé peppers that forced these strangers to wed. We are in smoky bliss.
— Recipe by B. Hettig

Jicama (HEE-cama) is a favorite staple of the Tarahumara aboriginals of Mexico. This sweet-crisp tuber stays crunchy and sweet as a pickle.
Chayote (Chay-OH-tay) is in the squash family. It is neutral tasting and stays crispy as a pickle.
Bamboo shoots are found in Asian markets. The shredded version is used in this recipe. It looks almost like noodles.
You can choose the veggies here in any mix. Plan to pickle a total of about 2 LBS.

1 Toast the cumin in a dry skillet over preheated medium heat for 60-90 seconds. Grind the seeds.
2 Prep the vegetables and toss in a bowl along with the chili pepper.
3 Review pages 6 and 7 of the Perfect Pickler Instruction - Recipe Booklet to complete the recipe.

Variation: To fashion a Tex-Mex side dish after fermentation and just before serving, add: 1 cup chopped
cilantro, a splash of peanut or corn oil, and a squeeze of lime juice.
__________________
Variation: To fashion a South East Asian side dish, just before serving, add: a splash of sesame oil, a
bunch of chopped cilanttoasted peanuts.

Back to Top

Ruby Rathskeller Kraut©

This is a deep ruby red, sweet, sour, and savory batch. Now is the time of year to make for the holidays. I took this batch to my local homebrew club meeting. It was hailed as a perfect complement to beer and rich foods. — Recipe by B. Hettig

Use red cabbage and follow the basic recipe on pages 8 & 9 in the Perfect Pickler Instruction-Recipe Booklet with these additions:

1 Prep the cabbage and place in a large bowl.
2 Combine the allspice, peppercorns, and ginger with the shredded cabbage.
3 Review pages 8 and 9 of the Perfect Pickler Instruction - Recipe Booklet. At step 6 load the kraut to about three-quarters up the jar. Then add the bay leaves carefully placing in the glass halfway up the jar. I use chopsticks or a bread knife to pull away the kraut. Position the leaves so the stems are pointing down and pressed against the glass. Once they are positioned equidistant around the jar, carefully push the kraut down and into the walls to fix them into position. Continue to fill the jar and complete the directions.

Note—Flavors will deepen after the four days and are fully bloomed within 4-6 weeks in the fridge.

Back to Top