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Renegade Chef’s Recipe: Buddy Love's 4-Day Pickles

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8 pickling cucumbers

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4 small zucchinis

1 large white onion

1 tablespoon kosher salt

2 cups red wine vinegar

1 cup sugar

1/4 teaspoon ground turmeric

1/4 teaspoon mustard seeds

1/2 teaspoon celery seed

¼ teaspoon Tobasco sauce

1 large slice fresh ginger, peeled

Slice the unpeeled cucumbers and zucchinis into 1/8-inch rounds. Slice the onion into 1/8-inch slices as well. Place the vegetables in a colander over a large bowl and sprinkle with the salt. Let sit for 2 hours. Rinse with cold water, drain and gently squeeze dry. Transfer the vegetables to a large bowl.

Combine the vinegar and sugar in a saucepan and stir until the sugar is dissolved. Add the turmeric, mustard seeds, celery seed, Tobasco sauce and fresh ginger and bring to a boil. Lower heat and simmer 10 minutes. Pour brine over vegetables and place a plate on top to keep them submerged. Allow the pickles to sit in the brine for 24 hours and then refrigerate. Best after 2 to 4 days.

 
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