Tuesday, November 19, 2013

Quick Pickling

Quick pickled cranberries won't replace cranberry sauce on your Thanksgiving table, but they are pretty and tart and make a fun addition to traditional relish trays that need a little pop. They are also a great addition to leftover turkey sandwiches, cheese plates, and charcuterie platters. Stir them into guacamole or beef stew. 

Play with the spices: add cinnamon, vanilla, citrus, or hot sauce. Make these pickles this week and they will be full of flavor by Thanksgiving.

Quick Pickled Cranberries 
2 cups fresh cranberries, sliced in half
1 tablespoon pickling salt
2 cups apple cider vinegar
1/2 cup water
1/2 cup sugar
1 - 2 teaspoons salt
7 whole cloves

Toss halved cranberries in pickling salt, place in large canning jar and set aside.

Place vinegar, water, sugar, salt, and cloves in saucepan and bring to a boil; simmer 2 - 3 minutes. Pour hot liquid over cranberries. Let come to room temperature, cover with lid, then store up to 2 weeks in refrigerator.

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