These quick pickles turned out pretty tasty. I learned how to make this recipe from our virtual cooking class from Chef Regan from Elizabeth Restaurant. Here's how I did it:
1. Chopped up the veggies and put them in the 1-Quart Mason jar. It was a package of mini cucumbers on the right and a smallish red onion cut on my handheld OXO mandeline and then carrots and a single jalapeno to fill the jar.
2. Poured in water... it was just shy of 2 cups (500 ML).
3. Assembled the brine: poured out half of the water, added to a pan on the stove, then replaced the poured-out water with 1/2 cup of vinegar regular vinegar, 1/2 cup of apple cider vinegar. Added salt: ~4% (and ~5%) solution (I measured out 20 and 25 grams of salt) (4 grams per 100 ML and 5 grams per 100 ML). This is about 1 tablespoon of salt for 20 grams. I put in a large pinch of sugar.
4. I heated the brine to dissolve the salt and sugar. For the cucumbers, this was fast. I wanted to cook the carrots a little bit, so I brought the brine to a boil and added the coined carrots for 1 minute, then let it cool
5. Finally, after the brine had cooled, I added a couple smashed garlic cloves and (for the pickles) a bunch of dill from the garden, filled the Mason jars back up with the brine.
Two hours later, yum as a side for black bean burgers with chipotle mayonnaise.
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