For those of you who don’t know, I’m in culinary school and I’m just about to graduate. woo hoo!!
I have had such fun each week learning techniques, cultures, and a variety of other important things to complete my Diploma in Culinary Arts and Operations.
Last week we studied preservation and the art of pickling. The pickled cucumbers shown above are to be stored in the refrigerator and eaten within weeks, unlike canning and storing on a shelf. That’s a whole other ballgame in which I’m still learning.
These pickled cucumbers are slightly sweet with just the right amount of salt. The pickling spice adds a nice touch giving them a delicious and familiar taste. You can choose your favorite veggie to pickle but make sure they are sliced thin or on the small side so the brine can penetrate.
I made pickled beets as well, and because I love my beets more tender I boiled them for a few minutes then added the brine when they cooled. So incredibly delicious!
As a disclaimer, the recipe below is NOT mine. It belongs to Auguste Escoffier School of Culinary Arts.
Pickled Vegetables: 1 lb
12 oz Distilled white vinegar
6 oz Sugar
3 oz Water
1 1⁄2 tsp Salt
1 Tbsp Pickling Spices
1 lb Vegetables (carrots, beets, okra, cucumber, green beans, etc)*
Thinner and less dense vegetables such as okra, green beans, and small cucumbers don’t need to be cut.
Denser vegetables, such as carrots, and vegetables with a larger diameter, such as beets, should be cut to a smaller size to allow the brine to penetrate quicker.
1. Combine vinegar, water, sugar, salt, and spices in a saucepan and bring to a boil to dissolve sugar and salt.
2. Allow brine to cool.
3. Pack prepared vegetables (cleaned, peeled (as needed), and cut to the appropriate size) into a non-reactive container.
4. Pour brine over vegetables.
5. Cover and refrigerate at least 24 hours