“You can pickle that!” exclaims Bryce Shivers and Lisa Eversman on the infamous Portlandia skit. They start at the Portland farmers market to rescue some produce and turn it into delicious crunchy, sour, and delicious preserved vegetables. They continue to escalate their passion, pickling things that may not be deemed food safe such as a broken heel, a traffic ticket, and a faulty business plan. We know what to do if Forge To Table ever runs into any issues- simply pickle it!
Although the skit is some diamond-level culinary comedy, the essence of it is true. Pickled foods are totally worth the hype, making appearances in the bible along with Shakespeare’s stories. Humans have been pickling foods as far back as 2030 BCE when cucumbers were first picked from their native India in the Tigris Valley.
They have stayed the test of time since fresh vegetables are such perishable foods but essential to a balanced diet. It was practically a necessity, as it was the best way to preserve food for a long period of time. One of the earliest foods to travel, pickles would feed sailors and explorers, while also providing a food source for villages and cities
during non-farming months.
The word pickle comes from the Dutch ‘pekel' or northern German ‘pókel’ meaning “salt” or “brine”, two very important components in the pickling process. Pickles are created by immersing fresh fruits or vegetables in an acidic liquid or saltwater brine until they are no longer considered raw or vulnerable to spoilage.
There are various ways to get this process going, one of the most common including Lacto-fermented in a saltwater brine. During this process, lactic microbial organisms develop, which turn naturally occurring sugars in the food into lactic acid. The environment becomes acidic quickly, making it impossible for spoiling bacteria to multiply. There is still a chance of spoilage, so be sure to know what you’re doing when Lacto-fermenting!
Another way to get the process going is made with a salt and vinegar brine, a popular choice for home cooks today since the process can be controlled much easier. That is the method that we chose for our pickling guide since there are more options for flavoring and everything is much more controlled than Lacto-fermentation.
The base of this brine is a very simple ratio of 1 cup water, ¼ cup sugar, and 1 tablespoon kosher salt. The hot water is the base of the pickle to dissolve these solids, the salt adds flavor and preservation, and the sugar brings a balance of sweetness between the salt and acidity. The sugar can be increased for a sweeter bread and butter style pickle or decreased for a more sour pickle. This ratio is a line down the middle when it comes to balance and flavor!
The next step is to add flavorings to the pickle. This includes black peppercorns, bay leaves, mustard seeds, crushed garlic cloves, herb sprigs (such as cilantro, tarragon, dill, thyme) hot chili peppers,
or chili flakes, to taste (optional, for a spicy pickle). All these flavorings can be adjusted in different amounts for a unique final product! We decided to try a variety of combinations, so be sure to check out the chef’s notes at the bottom of the recipe for more inspiration.
The next ingredient is the vinegar itself. Some pickles are made with rice vinegar, apple cider vinegar, or red wine vinegar, but we decided white vinegar is the best option. White vinegar is the result of a fermentation process where many microorganisms eat and process alcohol (ethanol) from a vodka-esque spirit, into a tart, pungent liquid we know as vinegar. White vinegar is composed of acetic acid (5-10%) and water (90-95%) making it more acidic than other kinds of vinegar and yields a clean, crisp, and strong taste. A higher acidity percentage vinegar can be used for cleaning, so be careful!
Last but certainly not least, are the vegetables themselves! Since it’s still the height of the summer season right now in August, we recommend using products from your garden or the farmers market to make them last as long as possible. Just make sure they are sliced into optimal pickle shapes using your favorite Forge To Table knife prior to pickling, such as spears, discs, julienne, or sliced. Vegetables include cucumber, red radish, green tomatoes, bell pepper, rainbow carrot, sweet onion, beets, cauliflower, squash blossom, fennel bulb, daikon radish, red onion, jalapeno, and much more!
Now all that there is to do is try your hand at making your own pickles! It’s much easier than people think and very rewarding when you are putting your own pickles on your burger or salad. Also, have you seen our recipe for better than fried pickles? Check it out here!
Pickle Anything! A Guide
If you can think of it, you can pickle it! Let this guide be your gateway to all kinds of fun cold pickled vegetables. This style is easier since they are brined in the fridge and don't require any boiling. Use what’s available and seasonal to create delicious combinations!
Recipe and Photography by Sam Burgess
Forge To Table Knives
Prep Time: 20 minutes
Cooking Time: 0
Servings: 1 quart pickles
Ingredients:
1 cup very hot water
¼ cup sugar
1 tablespoon kosher salt
1 cup white distilled vinegar
1 tablespoon black peppercorns
2 bay leaves
1 tablespoon mustard seeds
1-2 garlic cloves, crushed
2-3 herb sprigs, including cilantro, tarragon, dill, thyme, to taste
Hot chili peppers or chili flakes, to taste (optional, for a spicy pickle)
~1 pound sliced garden vegetables, including cucumber, red radish, green tomatoes, bell pepper, rainbow carrot, sweet onion, beets, cauliflower, squash blossom, fennel bulb, daikon radish, red onion, jalapeno, hardboiled eggs, etc.
Directions:
(DISSOLVE SOLIDS) In a quart-sized glass jar with a tight-fitting lid, combine hot water, sugar, and kosher salt. Cover, and shake well until everything is dissolved.
(ADD FLAVORINGS) Add the vinegar along with pickling spices and flavorings such as whole black peppercorns, bay leaves, mustard seeds, crushed garlic cloves, whole sprigs of herbs, and chili’s or chili flakes (optional, for a spicy pickle).
(ADD VEGETABLES) Finally, add your sliced vegetables to the brine, fitting as much as possible into the jar. It is good to mix some vegetables together for a variety of flavors and textures! Ensure all the vegetables are submerged, adding a splash of water if needed.
(BRINE) Let pickles brine in the fridge at least 4 hours before using. The flavorings will become more pronounced when the pickles sit for at least 24 hours. Enjoy the pickles on a variety of foods like wraps, sandwiches, salads, fried chicken, and much more!
Chef’s Notes:
Our combinations for the pickle guide were kosher dill cucumbers (2 garlic cloves, 2 dill sprigs, black peppercorns, bay leaves, mustard seeds, sliced cucumber), herb fennel (2 thyme sprigs, black peppercorns, bay leaves, mustard seeds, sliced fennel bulb) and spicy carrots (2 garlic cloves, 6 cilantro stems, 2 Thai chilis, julienne rainbow carrots).
The pickles should last in your fridge for up to 3 months.
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