My Recipe Box

Pickled and Preserved Recipes by Karen Solomon

By Fine Cooking Editors, editor

August 28th, 2009

We're sharing four recipes cookbook author, Karen Solomon presented to the crowd at the Epicurean Classic: Pickled Green Beans, Thai Cucumber Salad, and Quick-Pickled Daikon with Lemon, and Apricot Orange Jam. Find these recipes and more in Karen's recent book, Jam It, Pickle It, Cure It. Below, Fine Cooking editor interviews Karen about her book at the event.


Pickled Green Beans
Yields 3 pint jars

3 lb green beans, stems intact, washed and dried
9 cloves garlic, crushed
3 cinnamon sticks
3 bay leaves
3 Tbs. yellow mustard seeds
3 Tbs. brown mustard seeds
6 Tbs. dill seeds
3 Tbs. black peppercorns
6 tsp. kosher salt
1-1/2 to 2-1/4 cups distilled white vinegar

In a nonreactive saucepan, combine the vinegar, 6 cups water, and the salt, and bring to a rolling boil to dissolve the salt. Divide the beans, garlic, bay leaves, and spices evenly among3 sterilized pint jars, leaving about 1 inch headspace. Pour the boiling vinegar solution into the jars, immersing the green beans fully and leaving 1/2 inch headspace. PRocess in a hotwater bath for 10 minutes at altitudes up to 1000 feet, 15 minutes at altitudes up to 6000 feet, and 20 minutes at altitudes over 6000 feet.

Super Fast Thai Cucumber Salad

Makes 2 cups

1 English cucumber or 2 regular cucumbers, peeled, seeded, and thinly sliced (about 2 cups)
1 small red onion, thinly sliced (about 3/4 cup
2 tsp. sugar
2 tsp. kosher salt
1/2 cup unseasoned rice vinegar

Toss all the ingredients into a boil and let stand for 30 minutes. This is meant to be eaten immediately, but leftovers can be refrigerated, covered, up to 2 days.

Quick-Pickled Daikon with Lemon

1-1/2 lb daikon, peeled and very thinly sliced
1/4 cup kosher salt
1 tsp. toasted sesame oil
1 Tbs. honey
1 Tbs. seasoned rice vinegar
1/3 cup freshly squeezed lemon juice
1 clove garlic, minced
3 2-inch pieces lemon zest

Put the daikon in a large colander set over a bowl or the sink. Toss it with the salt; your hands are the best tools for this job. Let rest for 15 minutes to express some of the excess moisture

Meanwhile, whisk the sesame oil, honey, vinegar, lemon juice and garlic in a large bowl.

Rinse the daikon well under running water, then spread it out to dry on a clean kitchen towel, rolling it up gently so as to extract as much moisture as possible, Add the daikon to the brine along with the zest and coat well, letting it marinate for 1 hour.

Serve immediately, or refrigerate, covered, up to 1 month.


Apricot Orange Jam
Yields 7 half-pint jars

1 cup minced orange peel from thick-skinned oranges (about 2 large), seeds reserved
2.5 lbs apricots, pits reserved and tied in a cheesecloth sack along with the orange seeds (you should have about 7 cups of fruit total)
5 cups sugar
1 cup orange juice, preferably from tart oranges (like Sevilles)

Combine the orange peel, apricots, sugar, and juice and let macerate for one hour to extract the juice from the fruit.

Meanwhile, in a small saucepan, simmer the pits and seeds in 3 cups of water, uncovered, 15 minutes.
Add the bag and the water to the fruit and boil for 5 minutes.

Pour into sterile jars and process for 10 minutes, or refrigerate for up to four months.

posted in: Blogs, salad, epicurean classic, green beans, thai, cucumbers, daikon, pickled green beans
Comments (1)

dabneyg writes: I know Karen, who lives around the corner from me. She is not only a delight in person (and a great presenter, I'm sure), but her cookbook is really fun, clever, and informative. Worth every penny! (Well, she did give me a copy for free, but still. I totally would have bought it.) Posted: 6:52 pm on August 28th

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