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.