Pickled: From Curing Lemons to Fermenting Cabbage, the Gourmand's Ultimate Guide to the World of Pickling (24 page)
Authors: Kelly Carrolata
Mint and ginger combine for a winning combination here. Pickled ginger juice is sweeter and much less salty than other pickle juices, so it won’t disrupt the overall composition of this drink
.
YIELDS 1 SERVING1
1
⁄
2
ounces gin
3
⁄
4
ounce fresh lime juice1 ounce simple syrup
6 sprigs fresh mint
1 ounce ginger beer
Dash of liquid from Pickled Ginger (see
Part II
)
Put the first four ingredients into a shaker tin of ice. Shake hard and strain into a highball glass of fresh ice. Top with ginger beer and the pickling liquid.
One taste and you’ll understand why they call it fire. This is a hot-sauce shot that’s made even better by the addition of spicy pickling liquid!
YIELDS 1 SERVING1
1
⁄
2
ounces tequila2 dashes Tabasco
Dash of liquid from Vinegar-Packed Peppers (see
Part II
)
Pour tequila into a shot glass and add the Tabasco and pickling liquid.
Pickled hot peppers are surprisingly very similar in taste to your favorite hot sauces. All of the same basic ingredients are there—chilies, vinegar, salt, seasonings—just arranged slightly differently.
This sophisticated Scotch drink is smooth and fruity. It’s wonderful as an after-dinner cocktail
.
YIELDS 1 SERVING1
1
⁄
2
ounces gin2 ounces Scotch
1
⁄
2
ounce peach schnapps
1
⁄
2
ounce Madeira2 dashes peach bitters
1 dash liquid from Pickled Peaches (see
Part II
)
Shake all the ingredients with ice and strain into a short glass of ice.
This is the simplest and possibly the most effective of all pickle drink recipes. It may sound distasteful, but this drink has quite a following. The interplay of the whiskey and the salty brine is actually delicious
.
YIELDS 1 SERVING1
1
⁄
2
–2 ounces whiskey1
1
⁄
2
–2 ounces liquid from Dill Pickles (see
Part II
)
Pour the whiskey into one shot glass, and the pickling liquid into another. Take the shot of whiskey and follow it immediately with the pickle shot.
This drink takes the ultimate dirty cocktail and roughs it up some more, using pickle brine in place of the olive juice. The sour, salty cocktail takes the concept of dirty to the next level!
YIELDS 1 SERVING2 ounces London dry gin
1
⁄
2
ounce pickle brine, from Dill Pickles (see
Part II
)Olives for garnish
Shake liquid ingredients in a shaker tin of ice. Strain into a martini glass. Garnish with olives.
Cucumber pickles and citrus fruit? Surprisingly, this is an exceptional pairing. The acidity in the citrus is mirrored and complemented by the acidity in the brine for one stellar cocktail
.
YIELDS 1 SERVING1
1
⁄
2
ounces vodka
1
⁄
2
ounce Rose’s lime juice (or
1
⁄
4
ounce fresh lime juice and
1
⁄
4
ounce simple syrup)
1
⁄
2
ounce pickle brine from Dill Pickles (see
Part II
)1 lime wedge, for garnish
2 pickle slices, for garnish
Add all liquid ingredients to a mixing glass half filled with ice. Shake and strain into a rocks glass of ice. Garnish with lime wedge and pickle slices.
| Volume Conversions | |
| U.S. Volume Measure | Metric Equivalent |
| 1 ⁄ 8 teaspoon | 0.5 milliliters |
| 1 ⁄ 4 teaspoon | 1 milliliters |
| 1 ⁄ 2 teaspoon | 2 milliliters |
| 1 teaspoon | 5 milliliters |
| 1 ⁄ 2 tablespoon | 7 milliliters |
| 1 tablespoon (3 teaspoons) | 15 milliliters |
| 2 tablespoons (1 fluid ounce) | 30 milliliters |
| 1 ⁄ 4 cup (4 tablespoons) | 60 milliliters |
| 1 ⁄ 3 cup | 90 milliliters |
| 1 ⁄ 2 cup (4 fluid ounces) | 125 milliliters |
| 2 ⁄ 3 cup | 160 milliliters |
| 3 ⁄ 4 cup (6 fluid ounces) | 180 milliliters |
| 1 cup (16 tablespoons) | 250 milliliters |
| 1 pint (2 cups) | 500 milliliters |
| 1 quart (4 cups) | 1 liter (about) |
| Weight Conversions | |
| U.S. Weight Measure | Metric Equivalent |
| 1 ⁄ 2 ounce | 15 grams |
| 1 ounce | 30 grams |
| 2 ounces | 60 grams |
| 3 ounces | 85 grams |
| 1 ⁄ 4 pound (4 ounces) | 115 grams |
| 1 ⁄ 2 pound (8 ounces) | 225 grams |
| 3 ⁄ 4 pound (12 ounces) | 340 grams |
| 1 pound (16 ounces) | 454 grams |
| Oven Temperature Conversions | |
| Degrees Fahrenheit | Degrees Celsius |
| 200 degrees F | 95 degrees C |
| 250 degrees F | 120 degrees C |
| 275 degrees F | 135 degrees C |
| 300 degrees F | 150 degrees C |
| 325 degrees F | 160 degrees C |
| 350 degrees F | 180 degrees C |
| 375 degrees F | 190 degrees C |
| 400 degrees F | 205 degrees C |
| 425 degrees F | 220 degrees C |
| 450 degrees F | 230 degrees C |
| Baking Pan Sizes | |
| American | Metric |
| 8 × 1 1 ⁄ 2 inch round baking pan | 20 × 4 cm cake tin |
| 9 × 1 1 ⁄ 2 inch round baking pan | 23 × 3.5 cm cake tin |
| 11 × 7 × 1 1 ⁄ 2 inch baking pan | 28 × 18 × 4 cm baking tin |
| 13 × 9 × 2 inch baking pan | 30 × 20 × 5 cm baking tin |
| 2 quart rectangular baking dish | 30 × 20 × 3 cm baking tin |
| 15 × 10 × 2 inch baking pan | 30 × 25 × 2 cm baking tin (Swiss roll tin) |
| 9 inch pie plate | 22 × 4 or 23 × 4 cm pie plate |
| 7 or 8 inch springform pan | 18 or 20 cm springform or loose bottom cake tin |
| 9 × 5 × 3 inch loaf pan | 23 × 13 × 7 cm or 2 lb narrow loaf or pate tin |
| 1 1 ⁄ 2 quart casserole | 1.5 liter casserole |
| 2 quart casserole | 2 liter casserole |
CONTAINS MATERIAL ADAPTED AND ABRIDGED FROM:
The Everything
®
Hot Sauce Book
by Angela Garbes, copyright © 2011 by F+W Media, Inc., ISBN 10: 1-4405-3011-4, ISBN 13: 978-1-4405-3011-1;
The Everything
®
Thai Cookbook
by Jennifer Malott Kotylo, copyright © 2002 by F+W Media, Inc., ISBN 10: 1-5806-2733-1, ISBN 13: 978-1-5806-2733-7;
The Everything
®
Raw Foods Recipe Book
by Mike Snyder, Nancy Faass, and Lorena Novak Bull, copyright © 2009 by F+W Media, Inc., ISBN 10: 1-4405-0011-8, ISBN 13: 978-1-4405-0011-4;
The Everything
®
Guide to Macrobiotics
by Julie S. Ong and Lorena Novak Bull, copyright © 2010 by F+W Media, Inc., ISBN 10: 1-4405-0371-0, ISBN 13: 978-1-4405-0371-9;
The Everything
®
Superfoods Book
by Delia Quigley and Brierley E. Wright, copyright © 2008 by F+W Media, Inc., ISBN 10: 1-59869-682-3, ISBN 13: 978-1-59869-682-0;
The Everything
®
Canning & Preserving Book
by Patricia Telesco and Jeanne P. Maack, copyright © 2009 by F+W Media, Inc., ISBN 10: 1-59869-987-3, ISBN 13: 978-1-59869-987-6;
The Everything
®
Guide to Being Vegetarian
by Alexandra Greeley, copyright © 2009 by F+W Media, Inc., ISBN 10: 1-60550-051-8, ISBN 13: 978-1-60550-051-5;