Linton Hopkins: Preserving Summer's Freshness

Linton Hopkins: Preserving Summer's Freshness

Linton Hopkins: Preserving Summer's Freshness

Read the transcript of this video
Hi, I'm Len Hopkins from Restaurant Eugenia in Atlanta, Georgia. Today we're gonna do one of my favorite things to do in a kitchen, and that's can. We're gonna preserve summer time and have it for later months. [MUSIC] What we're doing here is trying to preserve a season in a jar, and right here we have all four seasons Wintertime with our lemons, summertime with our cherry tomatoes, fall's pepper harvest, our sunchokes from the springtime. All right here. Today we're gonna do beautiful summertime cucumbers. These have been brining. Very important that we use a pickling cucumber, not a garden cucumber, because we wanna have that firm flesh. These have been soaking for 24 hours in salt. I am going to take them over here and drain them. [BLANK_AUDIO] Make sure that's set. This helps firm up the flesh so that you get that crisp pickle. So now we're going to go to the brine. I've already started to bring this up to a boil. It's sugar dissolved in vinegar Very important to make sure you got 5% acidity on that vinegar. Good apple cider good distilled white. I prefer the apple cider because I like the flavor. I also like the color of the brine. Don't worry if the liquid doesn't come up, above the vegetables, because the vegetables are going to lose a lot of liquid and that brine is going to rise above it. And we go in with our onions, push that down. So while this is coming up to a simmer, we're gonna go to our Jenn-Air TriFecta dishwasher. We've run this on the normal cycle, with the sanitize option. We really wanna get these jars clean. There's debris in there that really could compromise our pickle, make it unsafe to eat. Then we're gonna grab our hot jar. [UNKNOWN] lives here, and bring this over to our brine, which has just come up to a simmer. So you see how quick that is. We're gonna start filling our jars, and the first thing we wanna do is start adding our spices, and then we're gonna take our vegetables and our brine, and pour that over the top. We have four here. We have mustard seed. Tumeric, we're gonna use this for not only seasoning, but it also adds wonderful color. Celery seed. This is one of my favorites. Got a little bit of that. Then fresh cracked black pepper. This is another wonderful flavor. I like keeping it simple. We have our funnel here. This allows us to get it in the jar, and then we just start filling our jar. First I like to get A good even distribution of pickles heres another critical aspect you want to leave a little head room that's going to create that vacuum section it actually preserves the pickles so leave a little like that and now its about adding our brine to top. Dont worry about having a lot of left over brine you will but you can use it as a marinade or salad dressing Right, so you can just do a quick little tap. Push this down and now we go to seal our jar. So make sure we never re use these, they should be fresh every time. You don't wanna put it down too tight because we want the air to come out while we process the jar. We have special tongs here which is designed for lowing jars Into our canning bath, which we have going over here. It's a special bath that already has a wire rack in it, so that we don't have the glass touch the bottom. This is boiling, you wanna make suer there's an inch above so that you get the full seal. You can already see the bubbles starring to come up The air pills itself out of that. Alright, we've gone ten minutes. You really don't wanna go much further past that because you can start over cooking the pickle and we don't wanna lose that crisp freshness. Important to check the seal here, you can push down to check it. Look, it held It's nice and sealed. Keep this in a dark, cool, place, like the lower part of your pantry. Light can actually denature it. But it's a wonderful accompaniment to serve with cheese, serve with roast meats, great on cheeseburgers It's one of my favorite go to pickles. Remember with a few special touches and the right Jenn-air appliances, you can turn the ordinary into the extraordinary. [MUSIC]
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Linton Hopkins:  Preserving Summer's Freshness


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