What are you guys pickling?

Discussion in 'Professional Chefs' started by linecook854, Oct 1, 2013.

  1. linecook854

    linecook854

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    I love making quick pickles (not the jarred type you store at room temp) and crave the briny, acid, sweet tang of it all. Admittedly I am not the most adventurous and usually keep the more basic things.

    I'll make pickled fennel for a chicken liver mousse with champagne vinegar, mustard seeds, bay and peppercorns. Love this on sausages too. Sometimes I'll pickle red onions with cider vinegar and red wine vinegar and a good amount of sugar for pulled pork, these are good with no sugar at all too. Also did some french breakfast radishes with dill.

    So what are you guys pickling these days?
     
  2. cowboy

    cowboy

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    BIG FAN of the simple pickled red onion for my pork.  I do red wine vin mustard seeds, peppercorns, splash of salt and sugar!  Here in Texas you gotta have pickles and onions on your BBQ so why not kill 2 birds with one stone!
     
  3. deepsouthnyc

    deepsouthnyc

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    green cherry tomatoes

    cauliflower romanesco

    watermelon rind

    chanterelle mushrooms, right now while plentiful
     
  4. pirate-chef

    pirate-chef

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    carred pickeled mini red onion halves so you can piece them out, leeks cut to rings, chantrelles, sea buckthorne, i pickle bascally anything in my path.. 
     
  5. bjazz

    bjazz

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    Sea Buckthorn... Nice. 

    I basically pickle everything. Summers are short and produce few, so it´s a must. Also we make everything in house (except for butter, but I´m working on it.).

    All in all, a must have in home fridge to top my late-night sandwich, is cucumber in simple 123 liquid (1 part vinegar, 2 parts sugar, 3 parts water). Occasionally seasoned with herbs or mustard-seeds, but basically it´s just perfect in its simplicity. Just remember to cool down the liquid before pouring over the cucumbers to prevent browning.
     
    Last edited: Nov 6, 2013