One of my most-used recipes from culinary school actually came from one of my classmates. I’ve used it often at home and have shared it with friends. After making some modifications to suit my tastes, I also submitted the recipe to the first cookbook for the Harvard Farmer’s Market. I hope it gets published. This will be my first recipe published.
Using pickling cucumbers from our garden (more on our garden in a future post), I cut them up into appropriate sizes. The cucumbers were cut off the plan at different sizes so I could test what made the tastiest pickle and also see how they compared texture-wise.
Here are some pictures.
Pickling Recipe & Method:
Food preservation through pickling is a great way to keep fresh delicious food available long after it’s in season. This simple pickle recipe works with a variety of foods to produce a slightly sweet and sharp pickle. Try it out with cucumbers, red & white onions, beets, carrots and other fresh items out of your garden or from the farmers market. For best results, let it sit for 12 hours. This pickle can also be stored long-term using a canning method.
- 1 1/4 C White Vinegar
- 2 T Sugar
- 2 t Kosher Salt
- 2 C water
- 1 t of mustard seed or ground mustard
- Red chili flakes
- Fresh dill
- Large non-reactive pot
- Wooden spoon
- A heat-safe large bowl for cooling or heat-safe canning jars
- Cut the food you would like to pickle into your desired size
- Fill the bowl or canning jars with the food to be pickled. Yield will depend on the density of your food items. Scale the recipe as needed keeping the ingredient ratios in tact.
- Combine the base ingredients in a large pot
- Bring the pot up to a strong simmer and stir ensuring the sugar and salt are dissolved
- Pour the pickling liquid over your pickling items in the bowl or jars ensuring that they are fully covered
- Allow the liquid to cool to room temperature, around 70 degrees
- Place in the refrigerator for 12 hours or longer