Here are two versatile pickle recipes that adults and kids alike will enjoy. These are great in salads, added to a charcuterie plate or just for snacking. Enjoy!
These cucumber pickles are adapted from David Chang’s Momofuku cookbook.
1/2 Hothouse cucumber, or 1 medium cucumber, rinsed well
1 cup water
1/2 cup rice wine vinegar
6 tablespoons sugar
2 1/4 teaspoons Kosher salt
1. Thinly slice the cucumber and place in a sterilized jar.
2. Heat the remaining ingredients in a heavy-bottomed saucepan and simmer two minutes. Pour the brine over the sliced cucumbers. Cover the jar with a tightly fitting lid, let cool to room temperature, and refrigerate. These pickles can be eaten 1 – 2 hours after they are made and they keep for about a week.
I made this recipe from Thomas Keller’s Ad Hoc at Home cookbook and just loved it. These carrot pickles are delicious on a cheese and charcuterie plate, especially with Finocchiona salami and crisp white wine. They are also terrific in a salad with a garlicky, creamy dressing.
1 cup champagne vinegar
1/2 cup sugar
1/2 cup water
1/2 teaspoon curry powder
1/4 jalapeno pepper, seeds removed
1 cup baby carrots, sliced in half lengthwise
1. Place all ingredients in a small heavy-bottomed pot. Cover, bring to a boil, then simmer 2 minutes.
2. Remove from the heat and carefully pour carrots and pickling liquid into a sterilized jar. Cover the jar with a tightly fitting lid, let cool to room temperature, and refrigerate. These pickles can be eaten the day after they are made and they keep for up to 2 weeks.