Pickling and Fermenting Trend Comes Back in From the Prairie to Today’s Kitchens
By Adam Weiner, JD, CFSE
Like fashion, food trends go in circles and repeat. One of the newer food trends is preserved foods. In-house fermenting and pickling is currently of particular interest in the food world. What was written about in “Little House on the Prairie” is now back in fashion.
Of course, the original purpose of fermenting and pickling food was to maximize the use of food. This has been done since the beginning of human existence. Before modern refrigeration and transportation, people had to feed themselves all year on foods which might only be available for a few months.
Below is one of my favorite recipes I use in my class. Please feel free to use these, and to modify them as you wish.
For more recipes and the full article please click HERE.
Chef Adam Weiner, JD, CFSE
4 to 6 Servings
- 2 medium cucumbers or bell peppers or zucchini or carrots (Cucumbers or zucchini should be peeled with a little peel remaining in stripes for color or texture.)
- 2 radishes sliced (optional)
- 1 onion sliced into ¼ rings
- 1 cup rice wine vinegar or distilled vinegar
- 1 cup sugar
- 1 cup water
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 2 teaspoons Kosher salt
- ¼ teaspoon celery seeds or caraway seeds (optional)
- ¼ teaspoon curry powder, cayenne powder, or cumin (optional)
- ½ to 1 teaspoon chili flakes (optional)
Combine the vegetables in a two quart plastic or stainless (non-reactive) container.
Combine all other ingredients in a pot. Bring just to a boil and immediately turn off. Let liquid cool for 20 minutes. Pour cooled liquid over the vegetables. Let the two quart Cambro or stainless (non-reactive) container sit at room temperature for one hour uncovered. After one hour, place a plastic cover on the container and chill for at least four hours, preferably overnight.
Shelf life 4 weeks in refrigerator.
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