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Which 'Dry White Wine' do you use in pickling?
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Posted by nancedar z7NC (My Page) on Thu, Nov 12, 09 at 6:45
| I have come across several canning recipes that call for a cup or so of "dry white wine", lately one for pickled garlic. What do you use? Chablis, vermouth, sauvignon blanc, or perhaps pinot grigio? But not chardonnay surely (too oakey).
Thanks y'all
Nancy |
Follow-Up Postings:
RE: Which 'Dry White Wine' do you use in pickling?
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| Interesting. I can't say that I have ever seen a pickling recipe for anything that called for using wine. But would like to. Willing to share a couple of them with us? Dave |
RE: Which 'Dry White Wine' do you use in pickling?
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| Could it be white wine vinegar? I have seen recipes calling for a small amount of white wine vinegar mixed in with the regular vinegar brine. I have also seen recipes for wine jelly with garlic, that sounds yummy!! |
RE: Which 'Dry White Wine' do you use in pickling?
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- Posted by malna NJ 5/6 (My Page) on
Thu, Nov 12, 09 at 17:59
| I made the Bernardin pickled garlic recipe, and if memory serves, I used Chablis and white wine vinegar (instead of white vinegar). They were scrumptious! |
RE: Which 'Dry White Wine' do you use in pickling?
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| The recipe calling for 1 cup dry white wine is Pickled Garlic, page 313 Ball's Complete Book of Home Preserving, 2006. Others are Pickled Roasted Red Peppers, page 317; Bruschetta in a Jar, page 223; Fresh Herb Jelly, page 124; Herbes de Provence Wine Jelly, page 121; Lemon-Sage Wine Mustard, page 270; Roasted Garlic Jelly, page 127; Spirited Apricots, page 154. Nancy |
RE: Which 'Dry White Wine' do you use in pickling?
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| I make that garlic all the time, along with some pickled beans with wine, and use whichever dry white wine we happen to have on hand. I haven't had a problem with Chard being too oakey as it seems the stainless-aged and flintier style is more common; oakey chard is more spendy and we aren't going to use it in pickles. Use anything that tastes good enough to drink, but isn't too good. :-) |
RE: Which 'Dry White Wine' do you use in pickling?
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| I agree, Robin, I use whatever is on hand and I use it quickly, before Elery can drink it and I have to open another bottle, LOL. Annie |
RE: Which 'Dry White Wine' do you use in pickling?
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| Nancedar, would you be able to post the recipe for "Bruschetta in a Jar?" That sounds like something I would like and would make a good Christmas gift. I use cabernet sauvignon and pino grigo for white cooking wine and chambourcin or syrah for the red stuff. But I haven't canned with any of this, just made sauces and soups. |
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