Pickles

Name: Pickles
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 1 quart, 8 serving(s)
Ingredients: 5 garlic cloves, peeled (brine); 1 serrano pepper, seeded and sliced (brine); 1 cup white vinegar (brine); 3 teaspoons kosher salt (brine); 1/2 ounce fresh dill (brine); 1/2 teaspoon celery seed (brine); 1/2 teaspoon coriander seed (brine); 1/2 teaspoon mustard seeds (brine); 1 teaspoon peppercorn, mixed if possible (brine); 2 kirby cucumbers, quartered lengthwise (vegetables); 10 baby carrots, peeled and cut in half lengthwise (vegetables); 1/2 ounce green onion, cut in 1-inch pieces (vegetables); 1 ounce cauliflower, broken in small pieces (vegetables)

Submitted by Late Night Gourmet

"You don't need to buy pickles at the grocery store anymore: make your own! Pickling can be used for just about any vegetable, so feel free to experiment with different combinations. In the one I made, I used the bright red stalks of swiss chard along with the more traditional ingredients. This recipe borrows heavily from Ted Allen's excellent recipe."

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photo by Late Night Gourmet

Ready In:: 40mins
Ingredients:: 13
Yields:: 1 quart
Serves:: 8

ingredients

5 garlic cloves, peeled (brine)
1 serrano pepper, seeded and sliced (brine)
1 cup white vinegar (brine)
3 teaspoons kosher salt (brine)
¹⁄₂ ounce fresh dill (brine)
¹⁄₂ teaspoon celery seed (brine)
¹⁄₂ teaspoon coriander seed (brine)
¹⁄₂ teaspoon mustard seeds (brine)
1 teaspoon peppercorn, mixed if possible (brine)
2 kirby cucumbers, quartered lengthwise (vegetables)
10 baby carrots, peeled and cut in half lengthwise (vegetables)
¹⁄₂ ounce green onion, cut in 1-inch pieces (vegetables)
1 ounce cauliflower, broken in small pieces (vegetables)

directions

In a medium saucepan, bring 2 cups water to a boil. Reduce the heat to medium and add the garlic. Cook for 4 minutes. Add serrano pepper and boil for 1 more minute. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.
In a clear 1-quart jar, place the dill, seeds, and peppercorns. Using tongs, remove the garlic from the brine and place garlic cloves in the jar. Then, pack the jar full of cucumbers, carrots, green onions, cauliflower, and pepper slices. The jar should be tightly stuffed.
If the brine isn't still hot, bring back to a boil, then pour into the jar to completely cover the vegetables. Allow to cool on the counter, then cover and refrigerate. The pickles will taste good in a few hours, but will be better in a few days.

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RECIPE SUBMITTED BY

Late Night Gourmet

Harrison Township, Michigan

I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".

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