Pickling is a great way to preserve abundant produce in season. One of our cooks, Janet, has a large garden in New Zealand and has therefore learned a variety of pickling techniques. Every recipe varies a little bit, but the final product always seems to taste good!
Makes 12 pints.
1) Wash the cucumbers and remove stems. Soak in cold water.
2) Refrigerate for a few hours or overnight.
3) In each jar, put some dill. Pack whole, sliced or wedged cucumbers into jars as tightly as possible. Add garlic cloves.
4) Boil remaining ingredients for 2 minutes.
5) Pour hot brine into jars and seal.
6) Cool then refrigerate. Let pickles absorb flavors for at least 3 weeks (if you can wait that long!)
Great for turnips, cauliflower, radishes, carrot, broccoli or any hearty vegetable. Original recipe from Momofuku Restaurant in New York.
Momofuku Vinegar Pickling Liquid Master Recipe
Pickling Spice Master Recipe
Pickled Vegetables Recipe
1) Heat pickling liquid to a rolling boil.
2) Pour hot liquid over vegetables and cover with parchment.
3) Let sit at room temperature until completely cooled, then seal and refrigerate.
Filed In: Lunch