RECIPE: Quick Pickles

These quick pickles are perfect paired with charcuterie and cheese. At Food Building in Minneapolis, chef Ian Gray serves his housemade pickles alongside Red Table’s cured meats and a variety of Alemar’s cow’s milk cheeses.

Recipes courtesy of Ian Gray, Kieran’s Kitchen Northeast

Pickled Coriander Carrots

Yield: 3 Jars

  • 8 lbs carrots

  • 1 cup honey

  • 3 cups apple cider vinegar

  • 1/2 cup toasted coriander seeds

  • 1/4 cup toasted cumin seeds

  • 3 cups water

  • 1 cup sugar

| Preparation | Peel, quarter and cut carrots into finger-length chunks. Tightly pack into jars.

Bring honey, vinegar, spices, water and sugar to a boil and then distribute evenly (including the whole spices) to carrot jars. Cover and seal tightly. Label and store in the refrigerator.

Pickled Cucumbers

Yield: 4 jars

  • 9 to 10 lbs cucumbers

  • 4 cups water

  • 2 cups white wine vinegar

  • 1 cup sugar

  • 1/4 cup salt

  • 1/4 cup turmeric

| Preparation | Slice cucumbers into 1/8-inch coins and stuff into jars, being careful not to ruin the cucumbers with too much smashing. Bring water, vinegar, sugar, salt and turmeric to a boil, mix thoroughly and distribute amongst the cucumber jars. Cover and seal tightly. Label and store in the refrigerator.

Pickled Red Onion

Yield: 4 jars

  • 8 lbs red onion

  • 4 cups water

  • 2 1/2 cups red wine vinegar

  • 1 cup sugar

  • 1/2 cup salt

| Preparation | Julienne red onion very thinly, to about 1/16th-inch. Pack red onion into jars, being careful not to smash them too much. Bring water, vinegar, sugar and salt to a boil and pour over the jarred red onion. Cover and seal tightly. Label and store in the refrigerator.

Pickled Banana Peppers

Yield: 4 jars

  • 8 to 9 lbs banana peppers

  • 4 cups water

  • 2 1/2 cups distilled white vinegar

  • 1 cup sugar

  • 1/2 cup salt

| Preparation | Slice peppers very thinly and pack into jars tightly, trying not to break and damage the peppers. Bring bring water, vinegar, sugar and salt to a boil and pour into jars over banana peppers. Cover and seal. Label and store in the refrigerator.

Catherine Neville