Recipes Pickled Garden Vegetables Be the first to rate & review! The stealth ingredient in this crunchy blend of carrots, radishes and cucumbers is mushroom broth, made by steeping dried porcini mushrooms in steaming hot water. The earthy flavor adds fantastic depth to the tangy pickles. Slideshow: How to Make Pickles By Paul Berglund Paul Berglund Restaurant: The Bachelor Farmer (Read a review) Location: Minneapolis Why He's Amazing: Because he's redefining Nordic cooking in Minnesota with his sophisticated and modern treatment of its humble ingredients. Culinary School: Self-taught background: Oliveto (/sites/default/files/akland, CA), Rustica Bakery (Minneapolis), Heartland Restaurant (St. Paul) Quintessential Dish: Poached eggs, braised celery root, savoy spinach and porcini whey Heritage: He was raised in St. Louis. "My father's side is 100 percent Swedish." Former Career: Officer in the US Navy On the Bachelor Farmer: "Our food is, first and foremost, representative of where we are, which is Minneapolis, the upper Midwest, but there's a strong Nordic heritage here. [The food is] inspired by Nordic cooking but not necessarily attached to any hard and fast traditions." What He'd Be If He Wasn't a Chef: A park ranger Food & Wine's Editorial Guidelines Updated on July 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Chris Court Active Time: 25 mins Total Time: 4 hrs Yield: Makes 3 1/2 cups Ingredients 3/4 pound tender young carrots, tops removed and carrots halved lengthwise 12 radishes, thinly sliced 2 large Kirby cucumbers, thinly sliced 3 1/2 tablespoons kosher salt 1/2 ounce dried porcini mushrooms 1 1/2 cups boiling water 1 1/2 cups cider vinegar 1 garlic clove, crushed 1 tablespoon sugar Directions In a large colander set in a bowl, toss the carrots, radishes and cucumbers with 2 tablespoons of the salt. Let stand for 30 minutes. Meanwhile, in a heatproof medium bowl, cover the porcini with the boiling water and let cool completely, about 30 minutes. Strain the porcini broth through a fine sieve into a large bowl. Squeeze the mushrooms dry and reserve them for another use. Add the vinegar, garlic, sugar and the remaining 1 1/2 tablespoons of salt to the porcini broth and whisk until the sugar and salt dissolve. Rinse the vegetables and squeeze them dry, then add to the porcini brine. Cover and refrigerate for at least 3 hours or overnight. Drain the pickled vegetables and serve. Make Ahead The drained pickles can be refrigerated for up to 3 days. Rate it Print