Tag: pickles

Tilapia Tacos with Pickled Radish and Jalapeno

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This recipe is a play on one that is in The Portlandia Cookbook. I purchased this book because I wanted something that would help give me some inspiration for celebrating the ingredients that are local to the Pacific Northwest. Growing up in a place surrounded by mountains and lakes gives you ample opportunity to source the freshest proteins. We are also an area that prides itself on our culinary craftsmanship. You will find many small scale breweries and artisanal shops selling anything from local made jams to popcorn. A perfect place to pick up a food based gift to take home to your family.

Ingredients

  • 1 pound Tilapia fillets (cut into strips)
  • 2 cups shredded cabbage (green or red or a mixed bag)
  • 4 small radishes (thinly sliced)
  • 1 jalapeno (thinly sliced)
  • oil for pan frying the fish
  • 2 tbsp of a sweet vinegar for pickling (I used a spanish variety)
  • salt to taste
  • sour cream and guacamole for garnish

Directions

  1. Place your radish and jalapeno in a bowl with the vinegar. Set it aside.
  2. In a medium sauce frying pan on medium high heat put 2 tbsp neutral tasting oil. Heat the oil till it shimmers and moves like water in the pan.
  3. Cook the fish on one side for three to four minutes. Then flip the fish and cook for three to four minutes on the other side. You want a nice even browning without overcooking the fish.
  4. When the fish is cooked put one piece in each tortilla.
  5. Garnish with cabbage, sour cream, guacamole, and your pickled veg.

Asian pickled carrots and shallots

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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.

Spice up that noodle bowl

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

  1. Place carrots and shallot in a sterile canning jar.
  2. Put vinegar, oil, soy sauce, chili paste and seasoning into pot and bring to a boil.
  3. 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

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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

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

Spicy Dill Pickles

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Spicy and delicious

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.