Quick Bread-and-Butter Pickles
- ACTIVE: 30 MIN
- TOTAL TIME: 1 HR 30 MIN
- SERVINGS: 2 cups
Even so-called quick pickles can take several hours or overnight to marinate. But fill a siphon with pickle ingredients and charge it with pressurized gas, and the brine penetrates deep into the vegetable in a matter of minutes. In addition to the cucumber in this bread-and-butter-pickle recipe, try the method with other thinly sliced vegetables, like red onion, radishes and okra.
- 1/2 English cucumber (1/2 pound), sliced crosswise 1/8 inch thick
- 1/2 small onion, very thinly sliced
- 3 tablespoons kosher salt
- 1/2 cup apple cider vinegar
- 1/4 cup sugar
- 1/2 small jalapeño, chopped
- 1/2 teaspoon celery seeds
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon jarred grated horseradish
- In a large colander, toss the cucumber and onion with 2 tablespoons of the salt and let stand for 10 minutes. Rinse the cucumber and onion and drain well.
- Meanwhile, in a medium saucepan, combine the remaining 1 tablespoon of kosher salt with 1 cup of water and the vinegar, sugar, jalapeño, celery seeds, turmeric and horseradish; bring just to a boil, stirring to dissolve the salt and sugar. Remove the brine from the heat. Add the cucumber and onion and let cool completely; you should have a total of 2 cups.
- Transfer the cucumber and onion with the brine to the canister of a 1-pint iSi Gourmet Whip Plus siphon (see Note). Seal the siphon and charge it with one iSi cream (N20) cartridge according to the manufacturer's instructions. Shake the siphon to distribute the gas and refrigerate for 20 minutes.
- Hold a measuring cup upside down over the nozzle to catch any liquid. With the siphon in an upright position, very gently press the handle to release the gas. When all of the gas has been released, unscrew the top. Pour the pickles into a bowl or jar and serve.
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Congratulations to Mei Lin, winner of Top Chef Season 12.