Food Network’s popular “Chopped” Host, Ted Allen recently shared some of his favorite pickling secrets with AARP. His recipe for Refrigerator Pickles can be complimented with his famous Deviled Eggs (below), for a delicious meal any time of the year.
Ted Allen and his recipe are featured in the June/July 2015 issue of AARP The Magazine.
- 10 cloves garlic, peeled
- 2 cups white vinegar
- 6 teaspoons kosher salt
- Several sprigs fresh dill
- 1 teaspoon celery seed
- 1 teaspoon coriander seed
- 1 teaspoon mustard seed
- 1/2 teaspoon black peppercorns
- 6 Kirby cucumbers, quartered lengthwise
- 6 medium carrots, peeled and cut in half lengthwise
- A handful of green beans
- A few pieces of cauliflower
- 2 jalapeños
- In a medium saucepan, boil 4 cups of water; reduce to a simmer and add garlic. Cook 5 minutes. Add vinegar and salt; boil. Stir until salt dissolves. Remove from heat.
- In two 1-quart Mason jars, add dill, seeds and peppercorns. Using tongs, remove garlic from brine and add to jars. Pack jars with vegetables and chilies.
- Bring brine to a boil and pour over vegetables, to cover. Cool, cover and refrigerate. The pickles are best after a few days and keep for up to 3 months.
- Nutrients per serving: 33 calories, 2g protein, 6g carbohydrates, 5g fiber, 0g fat, 0mg cholesterol, 32mg sodium
Ted Allen’s Devilish Eggs With Cheddar, Chipotle and Chives
- 1 dozen large eggs
- 1/2 cup finely shredded cheddar cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons chopped chives
- 6 teaspoons chopped canned chipotle chilies in adobo sauce, or more to taste
- 1/2 teaspoon sweet paprika
- Pinch of kosher salt
- Put the eggs in a saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. Reduce heat and simmer for 10 minutes; then drain and immediately plunge the eggs into an ice bath to cool.
- Peel the eggs, slice in half lengthwise, and scoop out the yolks. Put the whites on a platter. Pass the yolks through a sieve in a medium bowl, or just mash with a fork. Mix in the cheese, mayo, sour cream, chives (reserving 1 teaspoon for garnish), chipotles, paprika and salt.
- Use a pastry bag fitted with a 1/2-inch tip to pipe the filling into the whites — or, if you’re less fancy, use 2 spoons. Sprinkle with the reserved chives. Cover loosely with plastic wrap and refrigerate until serving, which should be within one day.
AARP’s website has A LOT of wonderful articles and tons of recipes – great recipes, at that! I just wrote down the ingredients for a Kale Caesar Salad that I plan to make this week. When I finish up here, I’m going back to check out more of the recipes.
See Also: My Chopped Cookbook Review (love it!)