Pemiscot Pickle Plate

Introduction to Pemiscot Pickle Plate

The Pemiscot Pickle Plate is a delightful amalgamation of pickled vegetables, preserved to perfection. With origins that trace back to the heartland of America in Pemiscot County, Missouri, this dish reflects the rich agricultural history of the region. Originally created as a way to preserve the summer harvest for the colder months, it has evolved into a cherished appetizer or side dish in many gatherings.

Pickling has been a staple preserving method worldwide for generations, but the Pemiscot variety focuses on using simple, accessible ingredients while balancing flavors like sour, sweet, and spicy. This variety often includes components like cucumbers, carrots, cauliflower, and a touch of heat from jalapenos, making it a vibrant choice for enhancing any meal.

Ingredients

• Cucumbers - 4 medium
• Carrots - 3 large
• Cauliflower - 1 medium head
• Jalapenos - 2 to 4, depending on your spice preference
• White vinegar - 2 cups
• Sugar - 1 cup
• Salt - 2 tablespoons
• Mustard seeds - 1 tablespoon
• Dill - A few sprigs for flavor
• Garlic - 4 cloves, sliced
• Water - 1 cup

Preparation

1. Begin by washing all produce thoroughly. Pat them dry with a clean kitchen towel.
2. Slice the cucumbers and carrots into your preferred size. Smaller, thinner slices tend to absorb more flavor.
3. Cut the cauliflower into small florets for quick absorption of the pickling brine.
4. Slice the jalapenos into thin rounds. Adjust the quantity to suit your heat preference.

Creating the Brine

1. In a medium saucepan, combine vinegar, water, sugar, and salt. Stir the mixture over medium heat until the sugar and salt have completely dissolved.
2. Add the mustard seeds and garlic to the mix, allowing it to simmer for about 2 minutes to meld the flavors together.

Pickling Process

1. In sterilized jars, start layering your vegetables. Begin with a few dill sprigs, followed by an even mixture of sliced cucumbers, carrots, cauliflower, and jalapenos.
2. Once the jars are packed with vegetables, carefully pour the hot brine into each jar, ensuring the vegetables are completely submerged. Leave about an inch of space from the top of the jar.
3. Seal the jars with lids and let them cool to room temperature before refrigerating.

Enjoying Your Pemiscot Pickle Plate

The Pemiscot Pickle Plate is best enjoyed after a week of refrigeration, allowing the flavors to intensify. Serve it as an appetizer at a party, or as a condiment to a hearty meal.

Pair it with a meat platter or a selection of cheeses for a gourmet touch. It's an excellent accompaniment to grilled meats or simply as a crunchy, tangy snack.

Pickles can be stored in the refrigerator for up to six months, prolonging your ability to enjoy them anytime you wish a refreshing and flavorful dish.

Conclusion

The Pemiscot Pickle Plate is more than just a preserved snack; it is a testament to the tradition of adapting seasonal produce into delightful dishes that can be cherished year-round. Whether you're a seasoned pickler or a beginner, this simple recipe is an invitation into the world of pickling, offering both a piece of heritage and a burst of flavor in each bite.