RECIPE: Pirate Pickles (HOT!)
Published: Wednesday, July 14, 2021
By: Nicole Hartshorn
Although travel restrictions and quarantines have taken over our lives, this doesn’t stop our crew from spending time aboard our vessel. In fact, we find that we have been spending MORE time aboard our vessel due to the reduction of social interaction. What better way to “social distance” than to cast off, leave land, and drop anchor in a deserted, sandy bottom cove?! Or have the quiet rumble of your boat’s motor lull you to complete relaxation while taking a private cruise up river?! For us, spending more time on our boat is what has kept any “Pandemic Pirates” at bay! I guess what I’m trying to say is that boating has become our happy place amidst what some people might say is a not-so-happy time.
We are still having many (safe) adventures in spite of any restrictions, and as you might know by now, I am always trying new and different ways to keep my crew well fed during our adventures. But, mind you, grocery stores are scarce when you’re on the water and, although boxed mac and cheese is fantastic tasting, it is lacking in the nutrition department. I felt I needed to come up with a way to still get our heart-healthy veggies eaten while out on the River for extended periods of time.
Then it hit me like gale force wind: why not try my hand in pickling?! After some research, this First Mate found that pickling is a quick, easy, and inexpensive way to preserve healthy foods. I recently came up with a basic, super easy way to make my own spicy pickles (because what Pirate doesn't like a little spice in their salty life)!
Cheers!
The River Gal
Pirate Pickles
A hot pepper pickle only a pirate could love!
Stock your galley with:
2 16 oz mason jars with lids, washed
6-8 mini cucumbers, washed (seedless cucumbers are the same thing)
3-4 whole Jalapeño peppers, washed
2 cups apple cider vinegar
1/2 cup white vinegar
2 TBSP whole peppercorns
2 TBSP kosher salt
2 TBSP sugar
2 TBSP diced white onion
2-3 cloves fresh garlic, sliced or diced (to taste)
A handful of fresh dill sprigs (to taste)
2 pinches crushed red pepper flakes
Instructions:
In a medium sized pot, bring both of the vinegars plus the peppercorns, salt, sugar, garlic, and diced onions to a boil. While you're waiting for the “brine” to boil, cut your washed mini cucumbers in half lengthwise and add them to the Mason Jars. Leave some room to add your “spiciness.” Cut your washed Jalapeños in half lengthwise also, and add 2-4 of these pieces in between your cucumber slices. Now, add a couple sprigs of that fantastic-smelling fresh dill to each Mason Jar, along with a pinch of the crushed red pepper to each jar.
By now your brine should be boiling. Remove it from the heat and pour the brine into each jar, covering the cucumbers completely. (Say that three times fast!) Place the lids on tight, give a little shake, and pop them into the fridge. Let sit for three days to get their pickle on!
In the end, not only will you have a fantastic pickle, the Jalapeños are also excellent to eat!
Interested in trying more of my recipes or know a boater who would be? Give me a shout at [email protected] to buy a copy or search for River Entertaining / Nicole Hartshorn at books.friesenpress.com.
About the Author
Nicole Hartshorn – The River Gal – has been featured in “Thousand Island Life Magazine” and “Sea Ray Living”. Nicole is also the author of “River Entertaining: Food and Drink Ideas for Boaters in the Thousand Islands”, published by Friesen Press.
A version of this article appeared in the Summer Issue (July/August) 2021 of Great Lakes Scuttlebutt magazine.
tags: Recipes
