Recipe by BPM Retail Manager, JB
“4th of July is known for its grilled and charred flavors - and these pickles are your opportunity to add something bright, fresh, and acidic to the table! This recipe is highly adaptable, both in the ingredients and in serving: try folding them into a macaroni salad, make a fun relish for hot dogs, or just have a pickle plate for guests to graze."
Ingredients
Veggies
½ head kohlrabi
1 head fennel
1 bunch cauliflower or broccolini
4 garlic scapes
1 core tendersweet cabbage (optional)
4 fronds dill
Brine
1 C vinegar* (white, white wine, rice, apple cider, or a combo!)
1 C water
1 tbsp salt*
1 tsp sugar
Instructions
- First Element: Chop the vegetables (and feel free to get creative with the shapes!). Pack them into jars along with the dill and your favorite spices.
- Make the Brine: Combine the water, vinegar, salt, and sugar in a large pot over high heat. Bring the mixture to a boil, making sure the salt and sugar have dissolved, and remove from the heat.
- Assembly: Pour the brine into the jars with the vegetables and spices, leaving some space at the top. Make sure the vegetables are completely submerged. Cover with lids and bring to room temperature before storing in the fridge. It’s best to wait 48 hours before enjoying them.
- Serving Suggestions:
- Finely chop the pickles and use them as a condiment for meat and hotdogs
- Finely chop and fold into a macaroni or potato salad
- Coarsely chop and serve over a plate of hummus or the herby raita from last week’s newsletter
- Leave them whole and let guests snack on your fresh pickle plate!
Notes
- If you like a sweeter pickle, you can add up to 1tbsp of sugar to the brine.
- If you don’t eat these all in one go, they’ll keep in the fridge for several weeks.
- For questions or feedback, I encourage you to message me on instagram @jbdouglas.food