In The Jar – Rogue Woman Bakes

Asian pickled carrots and shallots

May 22, 2020May 20, 2020Leave a comment

You! Yes you who are eating ramen for lunch yet again because we are in quarantine and it’s a dime a bag and keeps forever. You need to shake things up a little before you go a little nuts so here’s my gift to you. A sharp and slightly spicy pickle that takes just minutes and will keep all week.

Ingredients

4 carrots, thinly sliced
1 shallot, thinly sliced
1 cup rice wine vinegar
1/4 cup sesame oil
1 tsp. togarashi seasoning
2 tbsp. soy sauce
1 tbsp. chili paste

Directions

Place carrots and shallot in a sterile canning jar.
Put vinegar, oil, soy sauce, chili paste and seasoning into pot and bring to a boil.
Add to jar and seal. Keep in fridge for about 2 weeks.

It may not cover the whole thing but it should cover most of it. Just shake before you use. I recommend against adding water because the oil will separate and it doesn’t become very appetizing to look at. I speak from experience. If you would like to add water because it doesn’t cover everything then omit the sesame oil.

Giardinera

May 17, 2020May 20, 2020Leave a comment

Have you ever been eating your turkey and cheese and realized that something is missing?

A crunch? Or a spicy zip? I have something for you. It’s this delicious Italian pickle that takes minutes to make and will Jack your lunches up a notch all week long.

Adds just the right zip to turkey sandwiches

Ingredients

1/2 head of cauliflower, diced into bite size chunks
2 carrots, sliced in half and cut into semi circle shapes
2 celery stalks, sliced
3 small pepper, sliced into thin strips
3 tbsp. pepperoncini
2 cups vinegar
1 cup water
1 tbsp. sugar
2 tbsp. salt
2 bay leaves
1/4 cup. olive oil
2 tsp. fennel seed
1 tsp. dried oregano
1 tsp. chili flake

Directions

Put vinegar, water, sugar, salt and bay leaves into a small pot and bring to a boil.
Simmer cauliflower and carrots for 3 minutes in pickling liquid.
Add celery and peppers to mixture and cook for another 2 minutes.
Remove from the heat and add the pepperoncini to the pot. Let sit for 5 minutes.
While this is sitting put oil, fennel seed, oregano, chili flake and 2 tbsp of pickling liquid in a bowl.
Drain the veggies and then place in marinade bowl. Let sit for 20 minutes to marinate.
Add your veggies to your jar and keep in the fridge for up to a week.

Spicy Dill Pickles

April 16, 2020Leave a comment

Due to the nature of this quarantine there has definitely been a shortage of shelf stable ingredients. So here in the bottomless chips home kitchen we are looking into learning how to make all those delicious bits and bobs that we depend on. I think we might call this segment…”What’s In That Jar?” That sounds good to me.

Ingredients

This makes two pint sized jars worth of pickles

4 cloves garlic, smashed
4 jalapenos
4 mini cucumbers
2 tsp. dill seed
2 tsp. chili flake
1 cup water
1 cup distilled vinegar
2 tsp. kosher salt

Directions

Wash and sanitize your new jars before putting your delicious pickles in them.
Place one tsp each of dill seed and chili flake in your jars.
Peel and smash your garlic cloves and place two in each jar.
cut the stem off your jalapenos and put two in each jar.
Cut your cucumbers into thick chips and put two cucumbers worth of chips in each jar.
Put the water, vinegar and salt in a small pot and bring to a boil. Dump gently over pickles until jar is almost full of liquid.
Seal your jars and place in the fridge for 7 days.
Eat delicious pickles!

These are really spicy which is what I wanted. You can either tone down the chili flake or omit it all together if you want.