35 3 LINKEDINCOMMENTMORE

David Turin took some time away from David's Restaurant to show us different types of food that can be pickled.

From sliders to barbecue to tuna, the pickle is a ubiquitous side, and it's surprisingly easy and quick to make up a batch, as David Turin can attest to. He's in the 207 kitchen to show us how. NEWS CENTER

Bread & Butter Pickles

Yield: 2 QT JAR

Ingredients:

5 ½ Cups Thick cut pickling cucumbers

1 ½ Tbsp. Kosher salt

1 Cup Sliced white onion

1 Cup Sugar

¼ Cup Brown sugar

1 Cup White vinegar

½ Cup Cider Vinegar

1 ½ tsp. Mustard seeds

½ tsp. Celery seeds

1/8 tsp. Curry powder or Turmeric

Directions:

1. Salt cucumbers and place in a bowl in the refrigerator for about 1 ½ hours

2. Add sliced onions to cumber and wash well in cold water and drain

3. Combine remaining ingredients in a non-aluminum pot and bring to boil

4. Pack pickles and onions in plastic or glass jar

5. Pour hot liquid over cucumbers

6. Cool to room temp, then place pickles in refrigerator.

Pickles are ready in about 12 hours.

Will keep about 2 – 3 weeks – pickles must stay refrigerated.


Fast Pickled Pear and Fennel

Ingredients:

1 Cup Rice vinegar

1 Tbsp. Sugar

1 tsp. Salt

1 Tbsp. Fresh fennel fronds, chopped

1 Seeded and sliced Bartlett pear

1 Cup Shaved fennel

1 Tbsp. Julienne red pepper

Directions:

1. Place vinegar, sugar and salt in non-aluminum pot and bring to boil

2. Combine pears, fennel, fennel frond and red peppers in stainless bowl

3. Pour hot pickling liquid over pickles

4. Cool at room temp and use right away or store refrigerated for several days

Pickles must be refrigerated.


All Purpose Pickles

Yield: 2 QT JAR

Ingredients:

4 Cups White vinegar

2 Cups Cider Vinegar

1/3 Cup Sugar

¼ Cup Salt

1 ½ Tbsp. pickling spice

½ tsp. ground black pepper

¼ tsp. curry or turmeric

Directions:

1. Pack desired blanched or raw vegetables or fruit in glass or plastic jars

2. Combine all the other ingredients in non-aluminum pan and bring to a boil

3. Pour pickling liquid into jars

4. Cool at room temp about an hour

5. Cover and refrigerate

Pickles are ready in about 12 hours.

Will keep about 2 – 3 weeks – Pickles must stay refrigerated.


Fast & Spicy Pickled Cucumbers

Ingredients:

1 Cup Rice vinegar

1 Tbsp. Sugar

1 tsp. Salt

1 Seeded and sliced English cucumber

½ Seeded and sliced Jalapeño

1 Tbsp. Julienne red pepper

1 Tbsp. Chopped cilantro

Directions:

1. Place vinegar, sugar and salt in non-aluminum pot and bring to boil – then cool to just warm

2. Combine cucumbers, red peppers, jalapeño and cilantro in stainless bowl

3. Pour warm (not hot) pickling liquid over pickles

4. Cool at room temp and use right away

Pickles must stay refrigerated.


For more information: David's Restaurant

35 3 LINKEDINCOMMENTMORE
Read or Share this story: http://on.wcsh6.com/1mHTY3A