Redux: Scandinavian Cucumber Pickle

      I'm having some friends for lunch on Friday and in planning a menu for the get-together I came across this recipe for a cucumber pickle. It was originally featured in 2011 and has proved to be an entry that folks like to re-visit. I know it touched hearts as well as palates and I thought it deserved a "second life." I hope you enjoy the story, hymn and recipe.

From the kitchen of One Perfect Bite...I am, by disposition, easily moved to laughter or tears and I have an unusually expressive face. It takes no special training to sense my mood or humor, but every once in a while I fool everyone. I mention this, because last weekend I was moved to tears by something quite extraordinary. Bob and I make it a point to attend local celebrations and festivals. These events were originally created to celebrate family, community and heritage, and we like to honor that spirit whenever we can. Last weekend, one of the towns close to us held their annual Scandinavian Festival and we happily attended. Usually, the entertainment consists of folk dancing and music from Finland, Norway, Denmark or Sweden. The dancers are members of groups that meet bi-monthly for practice and some of them are very good. They are, however, amateurs. What makes them special is the participation of families who often have three generations on stage for any given performance. Despite the participation of families, the number of dancers dwindles every year. There, obviously, are not enough young people to replace the seniors who can no longer participate. It's sad to see the passing of a tradition, but we enjoy it while we can and applaud the efforts of those who try to preserve memories of the old ways for their children. We sat through a handful of dance performances before heading to the beer garden to sample some typically Scandinavian food and drink. We never made it. A men's chorus, about 50 members strong, had taken the stage and, as they began to sing, it was clear we were in for something special. These were not young men, and I'd guess the youngest of them to be my age. That meant the group had lots of time to practice and perfect their singing, and perfect it they had. As they sang, my throat started to knot, but I kept my act together until the end of their performance when they began to sing the Finlandia hymn. As they sang, an elderly group in the back of audience stood and joined hands. Some of them were moved to tears and as I watched I, too, began to cry. Now it was a sedate cry, mind you, but the tears were very real. I was moved by the haunting beauty of the music and their obvious remembrance of times and places once well known but never more to be. I think you might understand the emotion if you listen to this small portion of the Finnish hymn that many call the Finnish National Song. It is quite beautiful.

Now, because this is a food blog, I can't let you go without sharing a recipe. It's time for us to move from the sublime to the ridiculous. Actually, there will be two new Scandinavian recipes, but only one of them will be featured today. This is a cucumber pickle that is lovely to serve with dishes as diverse as barbecue or Swedish meatballs. It is amazingly easy to make, and, as long as you thinly slice the cucumbers, you can't go wrong. Ideally, the dish should be made with seedless cucumbers, but as you can see I break my own rules. I know you'll enjoy these. Here's the recipe.

Scandinavian-Style Cucumber Pickle...from the kitchen of One Perfect Bite courtesy of Gourmet magazine

Ingredients:
1 English cucumber
1/2 cup white-wine vinegar
3 tablespoons sugar
1 tablespoon finely chopped fresh mint leaves
1 tablespoon finely chopped fresh parsley leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions:
Cut cucumber crosswise into very thin slices (preferably using a manual slicer). In a bowl whisk together remaining ingredients until sugar is dissolved and add cucumber, tossing to coat. Marinate cucumbers, covered and chilled, stirring occasionally, 4 hours. Yield: 10 to 12 servings.

Gone Fishin' Series - Refrigerator Dill Pickles

I'm with the gang on Cape Cod. I think of myself as the ringmaster of a three-ring circus. Unfortunately, I keep forgetting where I put my whip. I'm reprising some of your favorite recipes while I'm gone. Today's feature has been a first place contender since it was first published. At the moment, it is in second place and approaching 500,000 views. These pickles are a personal favorite of mine. I love all types of pickles, but I find the crispness of this one to be really appealing. The simplicity of the recipe is what first convinced me to try this version of dill pickles. They come as close to a no fuss, no bother pickle as you will ever get. If you'll feel like experimenting, do give this recipe a try. You will not be disappointed.

From the kitchen of One Perfect Bite...Ten years ago, if asked if I put by pickles, my answer was a resounding, "No." Twenty years ago, it was a terse and less polite, "Get real." My response thirty yeas ago is best kept to myself. My failure to get with the program wasn't based on laziness, I've just never cared for preserved pickles. I thought they were salty and limp, and found their color just plain unappetizing. I wasn't a complete snob about them. I did love the brined, unprocessed dills that could occasionally be found in be found in barrels in some markets and delicatessens. I just never took the time to find out how they were made. Shortly after we moved to this area, I began to experiment with refrigerated pickles for certain Thai and Vietnamese dishes, and in the process learned I could make our favorite pickles in much the say way. I first mastered a refrigerator version of bread and butter pickles because my family loved to have them on hamburgers. I worked on garlic dills for several years but couldn't get the flavors right. I was about to give up and admit defeat when I found a recipe by Bobby Flay and decided to try one last time. I'm so glad I did. These are great pickles and they require no special equipment to make. They can be eaten the day after they are made and keep for about two weeks in the refrigerator. My only caution is to make sure you have enough room to store them for that length of time. I hope those of you who are fond of pickles will try these. You won't be sorry. Here's the recipe.

Refrigerator Dill Pickles...from the kitchen of One Perfect Bite courtesy of Bobby Flay

Ingredients:
1-1/2 cups distilled white vinegar
1/4 to 1/3 cup granulated sugar
4 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon coriander seeds
3/4 teaspoon dill seeds
2 cups hot water
2 pounds kirby cucumbers, sliced 1/4-inch thick
3/4 cup coarsely chopped fresh dill
3 cloves garlic, coarsely chopped

Directions:
1) Combine vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds in a heatproof bowl. Add hot water and stir until sugar dissolves and liquid is clear. Cool to room temperature.
2) Place cucumbers, garlic and dill in a large bowl. Toss to combine. Pour brine over all and turn to coat cucumbers. Cover them with a plate to weigh them down and keep them covered in brine. Cover bowl with plastic wrap and refrigerate overnight, stirring once or twice. Transfer to an airtight container and store for up to two weeks. Yield: 1 quart.

Quick Pickled Peaches

From the kitchen of One Perfect Bite...The tablecloths are ironed and I've just finished seasoning a pork loin that is the size of a small pig. We are having guests for dinner tonight and the pork loin is going to be the centerpiece of our feast. In order to keep the kitchen reasonably clear of last minute activity, I'm going to use the outdoor grill and slowly spit roast the pork. I'll serve it with a sauce made from a spicy peach chutney that I prepared earlier in the week and I have pickled peach halves that I'm going to use as a garnish. Pickled peaches are not easy to find west of the Mississippi, so if you want them, they have to be special ordered or made at home. Peaches are still being harvested in Oregon and they have been especially flavorful this year. I thought they'd be perfect for both chutney and a quick pickle. I found a terrific recipe for pickled peaches in Alice Water's wonderful cookbook, Chez Panisse Fruit. Her pickles are quick and delicious. They are not processed and they are table ready in 24 hours. The recipe is easy to follow and the peaches are unbelievably good. They are perfect to serve with pork or game birds and I know that those of you who try them will really be pleased. Here's how they are made.

Pickled Peaches...from the kitchen ofOne Perfect Bite courtesy of Alice Water's

Ingredients:
3 peaches
2 cups water
1/2 cup red wine vinegar
1/4 cup red wine
2 tablespoons honey
1/2 teaspoon peppercorns
4 cloves
2 allspice berries
1/2 stick cinnamon
1 bay leaf

Directions:
1) To peel peaches, lower them a few at a time into boiling water for a minute or so, and immediately refresh them in a bath of ice water. When cool, use a paring knife to remove skins, which should slide off easily. Cut peaches in half and remove pits.
2) To make pickling solution, combine water, vinegar, wine, honey, peppercorns, cloves, allspice, cinnamon and bay leaf in a heavy-bottomed pot or saucepan. Bring to a boil, reduce heat and simmer for 5 minutes.
3) To pickle peaches, add peach segments and cook just until tender, about 3 to 5 minutes. Test with a toothpick or tip of a sharp knife to make sure they are cooked through. They will turn brown if undercooked. Carefully remove peaches with a slotted spoon; they will be quite delicate. Let pickling mixture cool slightly and then strain over peaches. Cover and refrigerate overnight or for up to a week. Yield: 6 pickled peach halves.

One Year Ago Today: Rice and Mixed Bean Salad

Two Years Ago Today: Zucchini Fritters

Three Years Ago Today: Pilgrim Hat Cookies for Kids by Kids

Japanese Cucumber Pickles

From the kitchen of One Perfect Bite...I love crisp pickles and the storage fridge in our garage almost always holds a quart or two of my favorite quick-fix dills. Kirby cucumbers were available at all the markets this weekend, so my project for the morning was to replenish our stash while the cucumbers were plentiful. For as much as I love pickles, I only make them when special varieties of cucumbers are available. In theory, pickles can be made with any cucumber, but I prefer to use varieties specifically developed for brining because their skins are less bitter and they contain fewer seeds. It's a "princess and the pea" thing. While I was making the dills, I also put together a quick Japanese pickle that I use as a relish for chicken or turkey burgers. Pickles are common throughout Asia and the gentle heat of this wasabi flavored pickle is especially popular in Japan. The pickle is mildly hot and more thinly sliced than most Western-Style pickles. Because I planned to use them as a crisp substitute for relish, I used a mandoline to slice mine paper thin. These pickles are extraordinarily easy to make and they are delicious addition to meals that center on grilled meat. The wasabi powder can be found in any Asian grocery and it is also available online. The good news is that once you have it it will last forever. This recipe is really simple but it will produce a wonderfully crisp and delicious pickle.  Try to use the pickles within a day of making them. They lose color if they sit for too long a time. That caveat aside, I hope you will give the recipe a try. Here's how the pickles are made.


Japanese Cucumber Pickles...from the kitchen of One Perfect Bite courtesy of Maggie Ruggiero and Gourmet Magazine

Ingredients:
1 pound Japanese or Kirby cucumbers (about 5)
1/2 teaspoon wasabi powder
1/2 teaspoon water
2 tablespoons rice vinegar (not seasoned)
1 tablespoon sugar
1/4 teaspoon soy sauce

Directions:
1) Very thinly slice cucumbers crosswise with slicer; toss with 1 teaspoon salt and drain in a colander 15 minutes. Rinse cucumbers under cold water, then squeeze handfuls to remove excess water; pat dry.
2) Stir together wasabi powder and water in a bowl and let stand 5 minutes. Add vinegar, sugar, and soy sauce, whisking until sugar has dissolved. Add cucumbers and toss well. Yield: 6 servings.

One Year Ago Today: French Lemon Tart and  Pate Sablee

Two Years Ago Today: Grapefruit Sorbet

Three years Ago Today: Swedish Meatballs

Pickles and Relish - A Round-Up

Fresh dill is now available in our local markets. It's appearance and heady aroma serve as a reminder that it's time to pickle and brine at least some of summer's bounty. Here are photos and recipes for some of the pickles and relishes that keep me busy at this time of year.






Pickled Asparagus





















Pickled Pepper Relish















Scandinavian-Style Cucumber Pickle
















Quick Pickled Beets















Sweet Pickles

















Pickled Plums





















Refrigerator Dill Pickles

















Watermelon Rind Pickle















Thai Cucumber Relish - Ah Jaht
















Red Pepper Relish














Quick Pickle Relish














Cranberry Hot Dog Relish

Pickled Asparagus - Putting Food By

Please be honest. Could you resist this bargain? I need you to understand how pounds and pounds of asparagus found its way into my kitchen. I want you to understand the madness that drove a woman of my timber to process anything so vibrant in a manner guaranteed to turn it khaki green. Pounds of asparagus have already been blanched and made it to the freezer. I've held back some to use for a special project. I decided to pickle the last ten pounds of it and add the jars to gift baskets I make at Christmas time. As pickles go, this one is really easy to do. You need canning jars and a kettle, but not much in the way of special ingredients. A little garlic, some vinegar and a specialized salt used for pickling will do the trick. The pickling salt is free of additives that can turn pickles dark and brine cloudy and there really is no substitute for it. Fortunately, it can be found in any large grocery store. The most difficult part of this exercise is preparing the asparagus to fit into the canning jars. You, of course, want to discard the woody portion of the stems, but the size of your jars will require you cut the stems further still. Save this soft middle portion of the spear. Tomorrow, in a exercise where country roads meet city streets, we'll turn those odd pieces into an asparagus pesto that makes a wonderfully sophisticated sauce for chicken or pasta. Chances are most of you will never pickle asparagus, but its fun to see how its done, and the recipe will give you a greater appreciation of what's involved in putting food by. Pickled Asparagus...from the kitchen of One Perfect Bite courtesy of the National Center for Home Food Preservation Ingredients: 10 pounds asparagus 6 large garlic cloves 4-1/2 cups water 4-1/2 cups white distilled vinegar (5%) 6 small hot peppers (optional) 1/2 cup canning salt 3 teaspoons dill seed Directions: 1) Wash and rinse six wide-mouth pint jars; keep hot until ready to use. Prepare lids according to manufacturer's directions. 2) Wash asparagus well, but gently, under running water. Cut stems from bottom to leave spears with tips that fit into canning jars with a little less than 1/2-inch headspace. Peel and wash garlic cloves. Place a garlic clove in bottom of each jar, and tightly pack asparagus into jars with blunt ends down. 3) In an 8-quart Dutch oven or saucepot, combine water, vinegar, hot peppers (optional), salt and dill seed. Bring to a boil. Place one hot pepper (if used) in each jar over asparagus spears. Pour boiling hot pickling brine over spears, leaving 1/2-inch headspace. 4) Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. 5) Process in a boiling water canner for 10 minutes. Remove from canner. Let cool, undisturbed, for 12 to 24 hours and check for seals. Allow pickled asparagus to sit in processed jars for 3 to 5 days before consumption for best flavor development. Yield: 6 pint jars. Cook's Note: Photo of asparagus is shown before processing in boiling water bath. One Year Ago Today: (Almost) Cherry Garcia Ice Cream Two Years Ago Today: Green Gazpacho You might also enjoy these recipes: Dill Pickles in a Bag - Las Vegas Food Adventures Must Try Zippy Pickled Okra - We Like to Cook! Simple Refrigerator Pickles - Taste Bread and Butter Pickles - Big Black Dog Pickled Watermelon Rinds - Ya Salam Cooking Crispy Crunchy Bread and Buttery Pickles - Fresh and Foodie Refrigerator Pickles - 80 Breakfasts Giardiniera - The Parsley Thief Pickled Beets and Pickled Eggs - The Haggis and the Herring Sweet Hot Pickled Peppers - Fight the Fat Foodie

Sweet Pickles - Blue Monday

From the kitchen of One Perfect Bite...I've done a lot of experimenting with pickles this summer and was really happy with the outcome. I did, however, have one last recipe to try before the season ended, so I was delighted delighted to find that Kirby cucumbers were still available at my favorite farm stand. The refrigerator dill pickles I made earlier in the season were terrific. I had a recipe for sweet pickles, developed by Tyler Florence, that I also wanted to try before moving on to pumpkins and squash. Today was the day and I'm really happy to report that his recipe is also a keeper. His pickles are very easy to make , but you should plan on a wait time of 5 hours before they are ready to eat. While you can use garden variety cucumbers to make this pickle, their seeds and a slightly bitter skin that makes them less than ideal for pickling. I prefer to use Kirby or English (hot house) cucumbers whenever possible. Refrigerator pickles have a color and crispness that I find irresistible. I hope you will too. Here's the recipe.

Sweet Pickles...from the kitchen of one Perfect Bite, courtesy of Tyler Florence

Ingredients:
6 Kirby cucumbers or 2 regular cucumbers
1/4 cup kosher salt
1 cup water
1 cup rice vinegar
1/2 cup sugar
1 tablespoon coriander seed
1 tablespoon mustard seed
1 tablespoon whole allspice berries
1 cinnamon stick
3 whole cloves
1 bay leaf

Directions:
1) Wash and dry cucumbers. Using a sharp knife or a mandolin, slice cucumbers thinly and place in a colander. Sprinkle with salt and toss to coat. Place colander over a bowl and allow it to sit, covered, for about 1 hour. Rinse off salt and dry cucumber slices well. Place them into a sterilized quart jar.
2) Place water, vinegar, sugar, coriander seed, mustard seed, allspice berries, cinnamon stick, whole cloves and bay leaf in a small saucepan. Set over medium heat, stirring to dissolve sugar, and bring mixture to a boil. Remove from heat and allow to cool. Pour brine over cucumbers in jar. Cover and refrigerate at least 4 hours, preferably overnight. Will keep, refrigerated, for about 2 weeks. Yield: 1 quart sweet pickles.

You might also enjoy these recipes:
Canned Dill Pickles - Pantry Eats
Smokin' Hot Pickled Okra - Coconut and Lime
Pickled Okra - Never Enough Thyme
Zucchini Pickles - Andrea Meyers
Refrigerator Dill Pickles - One Perfect Bite
Dill and Garlic Freezer Pickles - The Other Side of Fifty
Jalapeno Bread and Butter Pickles - Simply Recipes

This post is being linked to:
Smiling Sally - Blue Monday

Pickled Plums - Pink Saturday

From the kitchen of One Perfect Bite...We won't see local berries for another year, but our farmer's markets still have abundant supplies of peaches, plums and pears. We've had lots of desserts lately, so I'm trying to find more savory ways in which to use the bounty. Bob found some beautiful chops at the pork store today, and while I was puzzling how I wanted to prepare them, I remembered an old recipe from Gourmet magazine. The recipe was for grilled chops that were served with pickled plums. I had a recollection of liking the plums well enough to serve them with all kinds of grilled meat. I have a tendency to love certain recipes to death. I make them so often I tire of them and they end up in the box that serves as my recipe graveyard. I suspected I'd find "my" plum pickle there. While it required some digging, I unearthed the recipe and within an hour had pickled plums to serve with our luscious pork chops. The recipe is very easy to do. If you have a small family, make a half portion of the pickle. Chances are pretty high that children won't touch them, so be forewarned and save yourself some grief. Most adults really like these. They should be served in the same way you would serve a salsa or chutney. If you are looking for something different to brighten your grilled meats, I think you'll really like this pickle. Here's the recipe.

Pickled Plums ...from the kitchen of One Perfect Bite inspired by Gourmet magazine

Ingredients:
2-1/2 pounds assorted plums (about 10)
2 medium red onions
2 cups water
2 cups red-wine vinegar
2-1/4 cups sugar
3 cinnamon sticks
1-1/2 teaspoons whole allspice
1/2 teaspoon whole cloves
1/2 teaspoon salt

Directions:
1) Pit plums and cut into 1/2-inch wedges. Cut onions into 3/4-inch pieces and transfer with plums to a 10-cup (2 1/2-quart) heatproof glass jar with a lid.
2) Place vinegar, water, sugar, cinnamon sticks, allspice,cloves and salt in a large saucepan. Bring to a boil, stirring until sugar is dissolved. Immediately pour over plums and onions.
3) Cool mixture, uncovered. Refrigerate, covered, for at least 6 hours. Pickled plums can be kept, refrigerated, for 1 week. Yield: 12 servings.

You might also enjoy these recipes:
Five Spice Plum Chutney - Vegalicious Recipes
Plum and Cherry Compote - Nami Nami
Pickled Plums and Onions - Pham Fatale
Pepper Pork with Chipotle Plum Sauce - Neo-Homesteading
Kabob Party: Easy Grilled Plums with Rosemary Balsamic Glaze - SippitySup
Beef Up Your Beef: Santa Rosa Plum and Mushroom Sauce - The Baking Barrister

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.