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Master Class Part 2: Pickling

Claire Stabbert - Columnist
Posted 5/28/20

I left off with you last week working on my Master classes with Thomas Keller. Lately I have been working on the skills of pureeing, roasting, baking, and most recently… pickling.

My Master …

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Master Class Part 2: Pickling

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I left off with you last week working on my Master classes with Thomas Keller. Lately I have been working on the skills of pureeing, roasting, baking, and most recently… pickling.

My Master Classes are so inspiring and really make me want to become a better home cook with techniques and recipes I have learned along the way.

Thomas Keller and myself have one thing in common: we both love the technique, pickling. Every summer I have been making my hot pickles and most recently I have pickled some fresh ramps.

Pickling gives a wonderful contrast to texture as well as flavor. Although your food is sitting in liquid, it maintains a crunch! As well, pickling a vegetable helps to balance fat in whatever else you're eating. Often times we see a beautiful marbled steak paired with pickled onions, or a charcuterie board with pickles. This is so those flavors are balanced, as acid pairs well with fat.

Keller's pickling liquid is two parts water, one part white wine vinegar, and one part sugar. He adds some depth with spices such as garden thyme, mustard seed, and four garlic cloves that have been crushed to the pot over a low boil. However, your pickling liquid does not have to be limited to these!

You can add bay leaves, peppercorns, or whatever spices you like. Make it your own! While those flavors merry in the pot, he layers some cauliflower florets, red pearl onions, cucumber, garden radishes, and peppers to the pickling jar. He leaves the stem on the onions so the leaves do not fall apart (pro tip), and mentions that you can use any vegetables from your garden that you like. Keller brings the liquid to a gentle boil then pours the pickling liquid and spices over the vegetables.

The best news? This will keep in your fridge for up to a year so you can enjoy them year round! If you missed last year's recipe for my hot pickles, email me at cmh08343@gmail.com. You won't be sorry. Happy canning!

Claire Stabbert is an accomplished cook who loves to try new recipes. While she does enjoy eating at restaurants, she also loves to whip up a good meal at home. Claire gets some of her cooking inspiration from her grandfather and grandmother, Fred and Shirley Stabbert as well as Great Grandma Nellie.

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