I have raved about the incredibly talented, (and crazy stylish!) chef Marcus Samuelsson here before, and this months’ recipe is yet another amazing staple I’ve learned from one of his wonderful cookbooks. This streamlined pickling process is such a cinch, you won’t ever need to look back at this recipe after you’ve pickled your first batch. I actually made these bad boys at the end of the winter, when I wasn’t able to get through all the vegetables that my kick-ass winter CSA bestowed upon me. This was a great way to make sure my kohlrabies, beets, daikon radishes, and carrots didn’t go to waste before I had a chance to use them.
But. In all honesty, I think spring & summer is the best time to get your pickle on: picnics, BBQ’s, beach days… Burgers, seafood sammys, charcuterie boards, (oh my!)… They’re all screaming for some sweet & tangy garnishes. Happy pickling!
(Adapted from Aquavit, by chef Marcus Samuelsson)
For the pickling liquid:
3 c boiling water
2 c white vinegar
1 c sugar
Liberal pinches of the following: kosher salt, turmeric, assorted peppercorns coriander seeds, (toasted and crushed)
A few cardamom pods, (toasted & crushed)
A few cloves
A few juniper berries
2 bay leafs
1 shallot, sliced thin
* You do not have to have EVERY item on this list to make pickles! Just go with what’cha got!
3 beets, peeled, rinsed, & cut into wedges/sticks/slices
2 kohlrabies, peeled, rinsed, & cut into wedges/sticks/slices
1 small daikon radish, peeled, rinsed, & cut into wedges/sticks/slices
3 carrots, peeled, rinsed, & cut into wedges/sticks/slices
*Pickle whatever you want! Doesn’t need to be these items…
In a medium bowl, combine the boiling water, vinegar & sugar. Whisk so sugar dissolves. Allow mix to cool a bit. Then, stir in the remaining ‘pickling liquid’ ingredients.
Arrange soon-to-be-pickled veggies in jars and pour the liquid in over them. You can enjoy the pickles as soon as the following day—or wait a few days for a stronger pickle. They’ll keep for about 2 weeks.
Make yourself a killer sammy, garnish with homemade pickles, and take that sucker OUTSIDE! Happy season of eating outdoors!
The incredibly talented, (and crazy stylish!) chef Marcus Samuelsson: